Apricot Chocolate Torte

By MJH

Ingredients

• Filling:
• 11 oz. dried apricots, chopped
• 1-1/2 cups sugar
• 3/4 cup water
• 3 Tablespoons regular flour
• Juice from 1/2 fresh lemon
• Crust:
• 3 oz. Unsweetened chocolate
• 2 cups whole walnuts
• 1.5 cups matzo CAKE meal (or regular flour)
• 3/4 cup firmly packed light brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted margarine, chilled, cut into pieces
• 2 tablespoons cold water
• 2 teaspoon vanilla
• 1 oz. shaved semi-sweet chocolate for garnish

Details

Adapted from elephanteats.wordpress.com

Preparation

Step 1

Filling:
Combine all ingredients in heavy saucepan.
Bring slowly to a boil over low heat.
Reduce heat & simmer, stirring frequently and mashing any large pieces of apricot, until mixture resembles thick jam – about 25 minutes.

Crust:
Preheat oven 350°F
Place chocolate in bowl of processor and chop roughly.
Add nut and chop coarsely.
Add flour, sugar & salt then blend. (Bits of chocolate and walnut should be clearly visible).
Add butter & process to blend.
Add water and vanilla then mix, pulsing the on/off button of your food process until mixture is crumbly.

In an 8 or 9 inch Springform pan, pat 2/3 of dough into the bottom and 1 inch up the sides.
Add filling.
Crumble additional dough over the top to cover.
Bake 40 minutes.
Let cool.

Decorate top with shaved chocolate if desired.