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Ingredients

• For the torte:
• 5 ounces bittersweet chocolate, chopped
• 1/4 pound (1 stick) unsalted butter, softened
• 3/4 cup plus 1/4 cup sugar
• 6 large eggs, separated
• 1 tablespoon apricot brandy
• 1 cup all-purpose flour
• For the apricot glaze:
• 1 cup apricot preserves
• 3 tablespoons apricot brandy
• For the chocolate glaze:
• 1/2 cup heavy cream
• 5 ounces bittersweet chocolate, chopped
• 4 tablespoons unsalted butter
• 2 tablespoons apricot brandy

Description

Serious Eats