Bittersweet Chocolate Torte With Apricot Filling - cooking recipe

Ingredients

6 large eggs
3/4 c. minus 1 Tbsp. granulated sugar
1 tsp. vanilla
1/2 c. plus 1 Tbsp. sifted all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Preparation

Preheat oven to 350\u00b0.
Spray two 8-inch round cake pans with nonstick cooking spray.
In a large mixer bowl, beat the eggs, sugar and vanilla until thick and tripled in volume, about 7 minutes. Sift flour, cocoa, allspice, cinnamon and nutmeg together.
Quickly and gently fold the dry ingredients into the egg mixture until smooth. Divide the mixture between the 2 prepared pans.
Bake until a toothpick in the center of the cake comes out clean, about 15 minutes. Cool completely in the pans. Set on racks.