Chocolate Apricot Torte Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Apricot Torte

by Dale Craddock, from San Jose and a regular class attendee here.

for the chocolate shell:
1 1/2 cups vanilla wafers (about 40)
1/4 cup granulated sugar
3 oz. unsweetened chocolate
4 tablespoons butter

for the filling:
1 1/2 cups chopped, dried apricots
2/3 cup granulated sugar
1/8 cup lemon juice
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1 cup chopped toasted walnuts

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.

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