Apricot Hazelnut Torte

An absolutely delicious torte made with hazelnuts, Polaner Apricot spread, fudge glaze, and more.

  • Servings: 15
  • Cook Time: 1 hour
  • Main Ingredient: Chocolate


  • 1 18 oz. package chocolate cake mix
  • 1 cup hazelnuts (divided)
  • 1/4 cup rum
  • 1/4 cup margarine
  • non-stick cooking spray
  • 3/4 cup PolanerĀ® Apricot Preserves
  • 4 oz. semi-sweet chocolate square
  • 1 Tbsp. milk
  • 2/3 cup confectioner's sugar
  • 1 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. Fudge Glaze: 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.

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