Chocolate Peach Torte

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Chocolate Peach Torte
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
319
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories319 kcal(15 %)
Protein4.6 g(5 %)
Fat17.1 g(15 %)
Carbohydrates37 g(25 %)
Author of this recipe:

Ingredients

for
12
Ingredients
6
Peaches halves (from a can)
175 grams
softened Margarine
100 grams
1 packet
1 packet
grated Lemon peel
3
175 grams
25 grams
3
gestr. TL Baking powder
35 grams
For the glaze
3 tablespoons
100 grams

Preparation steps

1.

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. 

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.