See part 1
1.In a small saucepan, set over medium heat, heat the apricot preserves
with the rum, stirring constantly with a wooden spoon, until the mixture
comes to a gentle boil. Immediately press the mixture through a sieve into
a small bowl.
2.Using a pastry brush, brush the top and the side of the torte with a thin
coating of the hot apricot glaze. Let the apricot coating set for 15
minutes before covering with the chocolate glaze.
Make the chocolate glaze:
1.Put the chocolate in a medium bowl. In a small saucepan, set over medium
heat, heat the cream and corn syrup, stirring constantly with a wooden
spoon, until the mixture comes to a boil. Pour the hot cream over the
chocolate. Let the mixture stand for 30 seconds, to melt the chocolate.
Gently whisk until smooth. Stir in the rum and vanilla.
2.With a rubber spatula or soup spoon, generously drizzle some of the
chocolate glaze over the top of the torte. Using a small metal cake
spatula, spread some of the remaining chocolate glaze in a thin layer
around the sides of the torte. Refrigerate the torte for 10 minutes to set
the glaze. Reserve the leftover chocolate glaze in a small bowl, cover and
refrigerate.
3.Store the torte at room temperature under a cake dome for up to 5 days.
The flavor of the torte will improve with age. To serve, reheat the
leftover chocolate glaze in a double boiler. Place a slice of the torte on
a dessert plate. Drizzle the plate with some of the warm glaze and add a
scoop of coffee or vanilla ice cream. Serve immediately.
Yields
1 Servings