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Chocolate Apricot Torte
by Dale Craddock, from San Jose and a regular class attendee here.
for the chocolate shell:
In food processor with steel chopping blade in place, process the vanilla wafers, sugar, chocolate, and butter. Press into a pan both bottom and sides, reserving enough to cover the top later. For the filling, in a bowl combine the apricots, sugar, lemon juice, almond extract, cinnamon, and walnuts. Fill shell, top with remaining crumb mixture. Microwave on high enough to melt "crust", being careful not to burn. (To toast walnuts, first drop them into boiling water and boil for 3 minutes. Drain and rinse well, then spread evenly onto a shallow dish and microwave on 3/4 power until done, watching closely and stirring often. When treated this way, they won't loose their crispness in a salad or a dessert.)
Recipe created 1997-07-24.