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Apricot-Hazelnut Torte with Fudge Glaze

Active Time: 5 Hour 0 Minutes

Total Time: 5 Hour 0 Minutes

Serves: 12


Apricot-Hazelnut Torte with Fudge Glaze


  • Spray two 9-inch round baking pans with baking spray. Prepare cake batter, pour into prepared baking pans and bake according to package directions. Cool completely.
  • Combine preserves and 1/2 cup rum in small saucepan. Cook over low heat until preserves are melted, stirring occasionally; set aside. Beat egg yolk, milk and 1 tablespoon rum in small bowl with fork until well blended; set aside. Place chocolate and Fleischmann's in medium saucepan; cook over medium-low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Add egg yolk mixture; stir until well blended. Gradually add confectioners' sugar, mixing well after each addition. Remove from heat; cool 10 minutes.
  • Cut each cake layer horizontally in half with serrated knife while the fudge glaze is cooling. Place 1 of the bottom cake layers, cut-side up, on serving plate. Cover with 1/3 of the preserves mixture; sprinkle with 1/4 cup of the nuts. Repeat cake, preserves mixture and nut layers 2 times; top with remaining cake layer, cut-side down. Pour chocolate glaze over cake, allowing glaze to drizzle down side of cake. Sprinkle with the remaining 1/4 cup nuts. Refrigerate at least 4 hours before cutting into 12 slices to serve.


Serving Size: 12 servings (1 slice each)
  • Calories 442kcal -
  • Total Fat 18g -
  • Saturated Fat 4g -
  • Cholesterol 15mg -
  • Sodium 410mg -
  • Carbohydrates 67g -
  • Fiber 2g -
  • Protein 5g -