Nutritional Info

Nutrition Facts

Serving Size 1 (54g)

Calories 169
Calories from Fat 107 (63%)
Amount Per Serving %DIV
Total Fat 11.8g 18%
Saturated Fat 2.1g 11%
Monounsaturated Fat 2.7g
Polyunsaturated Fat 7.1g
Trans Fat 0.0g
Cholesterol 3.9mg 1%
Sodium 50.4mg 2%
Potassium 45.8mg 1%
Total Carbohydrate 11.4g 4%
Dietary Fiber 0.4g 2%
Sugars 6.6g
Protein 0.7g 1%

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Recipe Description
A layer of apricot jam, hidden between layers of moist, coffee laced cake, offers a sweet surprise. The addition of a light, chocolate icing makes this cake a perfect adult birthday treat.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  vodka
1 Tablespoon(T)  instant coffee
6 Ounce(oz)  chocolate, melted
1 Cup(c)  butter, soft and sweet
2/3 Cup(c)  confectioners' sugar
3   egg yolks
1/2 Cup(c)  apricot jam
1 Cup(c)  instant chocolate
1 Cup(c)  fine bread crumbs, toasted
1 Dash(ds)  salt
1/2 Teaspoon(t)  cloves
1 Teaspoon(t)  cinnamon
1 Tablespoon(T)  lemon rind, grated
1/2 Cup(c)  butter, softened
2/3 Cup(c)  confectioners' sugar
6   eggs, separated


To make batter: Beat the egg yolks with the sugar for 5 minutes at high speed. Add the butter by small bits, beating constantly. Add lemon rind, cinnamon, and cloves and beat some more. Add egg whites whipped with salt in small parts alternately with bread crumbs and chocolate. Mix slightly. Bake in two 8 inch pans, buttered and sprinkled with bread crumbs, at 325 degrees F, for 30 minutes. Turn off the heat and leave the cake in the oven for 10 minutes. Cool. Spread the jam between layers. To make icing: Beat the egg yolks with the sugar for 5 minutes. Add the butter by small bits, beating constantly. Add the chocolate, beat some more. Combine with coffee dissolved in vodka. Spread on the top and on the sides of the torte.

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Chocolate Torte
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