Chocolate Peach Torte

Chocolate Peach Torte
1 hr 15 min.
2 h. 30 min.
Ready in


for 12 pieces
6 Peaches halves (from a can)
175 grams softened Margarine
100 grams Sugar
1 packet Vanilla sugar
1 packet grated Lemon peel
3 Eggs
175 grams Pastry flour
25 grams Cornstarch
3 gestr. TL Baking powder
35 grams Dark chocolate
For the glaze
3 tablespoons Apricot jam
100 grams Dark couverture chocolate
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Preparation steps

Step 1/2

Drain peach halves well. Beat margarine until creamy. Gradually beat in sugar, vanilla, lemon zest and egg. Mix flour, cornstarch and baking powder, sift over batter and fold in. Divide batter in half. Grate chocolate very finely and stir into half. Line the bottom of a 24 cm (approximately 9 1/2-inch) diameter springform pan with parchment paper. 

Step 2/2

Pour the light batter into the pan. Top with the peach halves. Spread with the chocolate batter. Bake in preheated 180°C (approximately 350°F) oven for 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake. Heat apricot jam and brush on the cake. Allow to cool. Chop bittersweet chocolate, place in a metal bowl over a hot water bath and stir until melted. Spread on the cake and let stand until chocolate is firm.