Apricot Torte With Chocolate Buttercream Recipe


  • 6 eggs, separated
  • 1/2 cup plus 5 tablespoons Domino® or C&H® Granulated Pure Cane sugar, divided
  • 1 cup all-purpose flour
  • chocolate BUTTERCREAM:
  • 1/4 cup Domino® or C&H® Granulated Pure Cane sugar
  • 3 eggs plus 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules
  • 2 squares (1 ounce each) semisweet chocolate
  • 1 cup butter, softened
  • apricot FILLING:
  • 2 cans (17 ounces each) apricot halves, drained
  • 1 cup apricot preserves
  • chocolate curls


This Recipe Uses 3 9-inch Cake Pans. This Looks Hard To Make But It Really Isn't .. The Hardest Thing Is Splitting The Cakes In Half... The Recipe And Photo Are Courtesy Of Taste Of Home And Dorothy Pritchett Of Wills Point, Texas Who Says "This Yu

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