Chocolate Peach Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 319 kcal | (15 %) | ||
| Protein | 4.6 g | (5 %) | ||
| Fat | 17.1 g | (15 %) | ||
| Carbohydrates | 37 g | (25 %) |
Ingredients
- Ingredients
- 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 Tbsps Apricot jam
- 100 grams Dark couverture chocolate
Preparation steps
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.
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.
