Chocolate Apricot Torte is a decadently rich, chocolate cake made with melted semi-sweet chocolate, butter, sugar and eggs.  A thick, homemade apricot filling is spread on top.  And then, as if that is not rich enough, a luscious chocolate glaze is poured over the top and spread evenly over the sides of the cake.  

Oh my!  Do you hear the angels singing?  Oh mercy… that was just me…  I do that when I’m happy… I LOVE THIS CAKE!  

Chocolate Apricot Torte (you can call it Chocolate Apricot Cake, if you prefer) is the perfect dessert to serve for special occasions: Thanksgiving, Christmas, Birthdays, Tea Parties, sunny days, rainy days… actually whenever you want a fabulous chocolate cake! 

Chocolate Apricot Torte (Sachertorte)
Gluten-free Chocolate Apricot Torte is the perfect choice when you want to serve an impressive, delicious and memorable dessert.  This beautiful, decadent chocolate cake will have your friends and dinner guests begging for the recipe.

Apricot Filling (Gluten and dairy-free)
6 oz. package dried apricot halves
1 1/2 cups water
2 – 3 tablespoons sugar (to taste) 

1.  Place apricots in a medium size saucepan.  Pour water over the apricots and bring to a boil over medium-high heat.  Reduce heat immediately to low and simmer uncovered, stir constantly with a wooden spoon.  
2.  When the water is absorbed and the apricots are soft and mushy, stir in the smallest amount of sugar.  Taste it and add more, if you desire.    
I mash any large apricots against the edge of the pan with the wooden spoon – this makes the filling slightly chunky, which I love; however, if you prefer a smooth filling you can whirl it in a food processor.
3.  Place the Apricot Filling in a covered container and refrigerate until needed.  You can make Apricot Filling up to three weeks ahead of time.  This filling makes enough for two 8-inch tortes.

• Note:  I use California dried apricot halves which are slightly tart and tangy, and full of flavor.   I think these tart apricots make the very best filling for cakes and cookies.  Delicious!
• Turkish Apricots are completely different from California apricots.  Turkish Apricots are usually pitted and dried whole.  They have a blander flavor and are much sweeter than California Apricots.  I have not tried making the Apricot Filling with Turkish Apricots.  However, if you would like to try that, I would eliminate the sugar entirely, and perhaps add 1/2 – 1 teaspoon of fresh lemon juice to give the Turkish Apricot Filling a little tartness.  Let me know how this turns out for you!

Chocolate Cake & Chocolate Glaze Directions:
1.  Make Scandinavian Chocolate Torte according to directions; except spread Apricot Filling on top of the chocolate cake layer.
2.  Cover with Chocolate Glaze.

• Tip: Be sure to freeze the cake before spreading with the apricot filling.  The cake is very delicate and will fall apart if it is not frozen.

• Scandinavian Chocolate Torte: I simply “dressed up” the cake with a small, purple silk flower.  Serves 12.
• To decorate your Chocolate Apricot Torte: Grate a bar of 70% chocolate.  Pat the grated chocolate on the sides of the cake and sprinkle the top of the cake with the grated chocolate while the glaze is still soft.  Dip two dried apricots in the warm chocolate glaze; place on waxed paper until the chocolate sets up a bit.  Place the chocolate-dipped apricots on top of the cake.  Serves 12.

1.  Make the Apricot Filling up to three weeks in advance.
2.  Bake the chocolate cakes up to two weeks in advance; well-wrapped in the freezer.  
3.  Glaze the cake early in the day, or you can cover the cake with  Chocolate Glaze the day before. 

• I recommend that you place your finished cake on a glass cake plate with a well-fitting dome lid.  A covered cake plate will insure that your cake stays moist; plus your precious  cake will be protected from potential “cake samplers.”  Hmmm… I wonder who that would that be?