ELEGANT CHOCOLATE TORTE

Elegant Chocolate Torte image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 17

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6 - eggs, room temperature
1 cup(s) sugar
1 teaspoon(s) vanilla
1/2 cup(s) all purpose flour
1/2 cup(s) unsweetened cocoa
1/2 cup(s) butter, melted and slightly cooled
- peanut butter cream filling (below)
6 tablespoon(s) strained apricot preserves
- sliced peaches, brushed with lemon juice
- sliced peeled kiwi fruit
- fresh strawberries
FOR PEANUT BUTTER CREAM FILLING
1 1/2 cup(s) miniature marshmallows
1 cup(s) peanut butter chips
1/3 cup(s) milk
1 cup(s) heavy or whipping cream
1/2 teaspoon(s) vanilla

Steps:

Beat eggs in large mixer bowl until foamy. Gradually add sugar; continue beating until thick and lemon colored, about 5 minutes. Blend in vanilla. Thoroughly combine flour and cocoa; gradually fold into egg mixture with rubber scraper. Fold in slightly cooled butter with rubber scraper until well blended.
Divide batter evenly between three greased and floured 8 inch layer pans. Bake at 350 for 15 minutes or until cake springs back when touched lightly. Cool 5 minutes; remove from pans. Cool completely.
Meanwhile, prepare Peanut Butter Cream Filling: Place marshmallows, peanut butter chips, and milk in top of double boiler over hot, not boiling, water. Stir until marshmallows and chips are melted and mixture is smooth; cool to lukewarm. Whip cream in chilled bowl until stiff; fold in vanilla and lukewarm peanut butter mixture. Chill thoroughly.
Spread top surface of each layer with 2 tablespoons apricot preserves. Place on cake layer, apricot side up, on serving plate. Spread a third of the Peanut Butter Cream Filling over preserves. Set second layer, apricot side up, on top of the first layer; spread with a third of the filling. Top with third layer; spread top with remaining filling. Refrigerate until serving time. Just before serving, arrange fruits decoratively on top and around base of cake.