---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Torte with Apricot Filling
 Categories: Cheesecakes, Chocolate
      Yield: 1 servings
 
           Cake:
      6 lg Eggs
    3/4 c  Sugar/ minus 1 tbs
      1 ts Vanilla extract
    1/2 c  Plus 1 tb sifted all-purpose
           -flour
    1/4 c  Sifted unsweetened cocoa
      1 ts Ground allspice
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg
           Frosting and filling:
  1 1/2 c  Part-skim ricotta cheese
    1/4 c  Plus 2 tbs unsweetened cocoa
      2 tb Instant espresso powder
      3 tb Sugar
      2 ts Vanilla extract
    1/8 ts Salt
    3/4 c  Apricot all-fruit spread
           Garnish: strawberries
 
  Recipe by: NAFY67C@prodigy.com (DEBORAH EPSTEIN)
  Heat oven to 350.   For cake: Spray two 8 inch round cake
  pans with nonstick cooking spray.  In a large bowl, using
  an electric mixer set at high speed, beat the eggs, sugar,
  and vanilla until thick and tripled in volume, abuot 7
  minutes.
  In a medium bowl, sift together the flour, cocoa powder,
  allspice, cinnamon, and nutmeg.  Using a large spatula,
  quickly and gently fold the dry ingredients into the egg
  mixture until smooth.  Divide the mixture between the two
  prepared pans.  Bake until a toothpick inserted in the
  center comes out clean,a bout 15 minutes.  Cool completely
  in the pans set on racks.
  For frosting:
  In a food processor or blender, process the ricotta cheese,
  cocoa powder, espresso powder, sugar, vanilla and salt
  until smooth.  Cover and chill the frosting until ready to
  use.
  Whent he cake is cool, turn it out of the pans.  With a
  long serrated knife split each layer in half horizontally
  and spread the bottom of each layer wtih half of the
  apricot all-fruit spread.  Carefully replace the top halfs.
  Spread half of the frosting evenly over the top of one of
  the filled layers.  Stack the second layer on top of the
  first.  Swirl teh remaining frosting evenly over the top of
  the cake.  Garnish with whole strawberries, if desired.
  My note:  to cut the cake layers another way, try using
  thread. From Creative Chef II.JM.
 
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