An absolutely delicious torte made with hazelnuts, Polaner Apricot spread, fudge glaze, and more.
1 18 oz. package
chocolate cake mix
non-stick cooking spray
Polaner® Apricot Preserves
semi-sweet chocolate square
whole egg yolk
Prepare cake mix as directed on package using two 9-inch round pans sprayed with Pam. To make filling, in a small saucepan over low heat, combine All Fruit and rum until melted; set aside. Using a serrated knife, split cakes in half horizontally, making four layers. Place one layer on serving plate; pour and spread 1/3 filling over top, sprinkle with 1/4 cup nuts. Repeat layering, ending with cake, reserving 1/4 cup nuts. Pour fudge glaze over top of cake allowing it to drizzle down sides. Refrigerate overnight. Makes 15 servings.
In a medium saucepan, melt chocolate and margarine over medium-low heat. Gradually add egg yolk, milk and rum; cook and stir until smooth. Slowly add sugar and continue heating and stirring until smooth. Remove from heat and cool about 10 minutes.