Yields: 15 Servings

Food Services - Apricot Hazelnut Torte

Ingredients

  • THE CAKE:
  • 1 package 18.25 oz. chocolate cake mix
  • 1 cup (divided) hazelnuts, finely chopped
  • 1/4 cup rum
  • nonstick cooking spray
  • 3/4 cups POLANER Apricot All Fruit

Directions

Prepare cake mix as directed on package using two 9-inch round pans sprayed with PAM. To make filling, in a small saucepan over low heat, combine All Fruit and rum until melted; set aside. Using a serrated knife, split cakes in half horizontally, making four layers. Place one layer on serving plate; pour and spread 1/3 filling over top, sprinkle with 1/4 cup nuts. Repeat layering, ending with cake, reserving 1/4 cup nuts. Pour fudge glaze over top of cake allowing it to drizzle down sides. Refrigerate overnight. Makes 15 servings.

Fudge Glaze:

In a medium saucepan, melt chocolate and margarine over medium-low heat. Gradually add egg yolk, milk and rum; cook and stir until smooth. Slowly add sugar and continue heating and stirring until smooth. Remove from heat and cool about 10 minutes.

Prepare cake mix as directed on package using two 9-inch round pans sprayed with PAM. To make filling, in a small saucepan over low heat, combine All Fruit and rum until melted; set aside. Using a serrated knife, split cakes in half horizontally, making four layers. Place one layer on serving plate; pour and spread 1/3 filling over top, sprinkle with 1/4 cup nuts. Repeat layering, ending with cake, reserving 1/4 cup nuts. Pour fudge glaze over top of cake allowing it to drizzle down sides. Refrigerate overnight. Makes 15 servings.

Fudge Glaze:

In a medium saucepan, melt chocolate and margarine over medium-low heat. Gradually add egg yolk, milk and rum; cook and stir until smooth. Slowly add sugar and continue heating and stirring until smooth. Remove from heat and cool about 10 minutes.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.