Chocolate Apricot Torte


Ingredients

Crust:
2 cups walnuts, chopped
1/2 cup semisweet chocolate chips
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup GOLDEN BLOSSOM HONEY
1 1/2 sticks butter, cut into pieces

Filling:
1 pound dried apricots, coarsely chopped
1/4 cup GOLDEN BLOSSOM HONEY
1 1/4 cups water
2 Tablespoons fresh lemon juice
2 Tablespoons flour

Directions

Preheat oven to 325°.

Crust:
Place nuts and chocolate chips into food processor and coarsely chop. Add remaining ingredients and process until mixture is blended. Lightly spray a 9-inch springform pan with non-stick cooking spray. Using plastic wrap, press 2/3 of dough in the bottom and 1 1/2-inches up the side of the pan.

Filling:
Place apricots, honey, water, lemon juice and flour in a medium saucepan over low heat. Cook until mixture thickens, about 10 minutes, stirring frequently. Remove from heat and allow to cool. Spread filling into the unbaked crust. Using remaining dough, drop by spoonfuls on top of filling, being sure to cover completely. Bake in the middle of the oven for 40-45 minutes, or until golden. When done, remove from oven and cool in pan on cake rack. To serve, garnish with a dollop of whipped cream.


golden blossom honey product