Elegant Chocolate Torte

For the Chocolate Torte

• 6 large eggs
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract
• ½ cup (60 g) all-purpose flour
• ½ cup (43 g) unsweetened cocoa powder
• ½ cup (113 g) butter or margarine, melted and cooled slightly

For the Peanut Butter Cream

• 1½ cups miniature marshmallows
• 1 cup (170 g) peanut butter chips
• ⅓ cup (80 ml) milk
• 1 cup (240 ml) cold heavy whipping cream
• ½ teaspoon vanilla extract

For Assembly

• 8 tablespoons strained apricot preserves, divided
• Fresh fruit slices, optional

Instructions

1. Heat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Beat the eggs in a large bowl until foamy. Gradually add the sugar and beat until thick and pale lemon-colored, about 5 minutes. Stir in 1 teaspoon vanilla.
3. Whisk together the flour and cocoa. Gradually fold the dry mixture into the eggs, then fold in the melted butter until evenly blended. Divide the batter among the prepared pans.
4. Bake for about 15 minutes, until the tops spring back when lightly touched. Cool in the pans for 5 minutes, then turn the layers onto wire racks and cool completely.
5. For the peanut butter cream, combine the marshmallows, peanut butter chips, and milk in a microwave-safe bowl. Microwave on high for 1 minute and stir. Continue in 15-second intervals as needed, stirring after each, until smooth. Cool to lukewarm.
6. Beat the cold whipping cream until stiff. Fold in the remaining ½ teaspoon vanilla and the cooled peanut butter mixture. If the filling is too soft to spread, refrigerate it briefly.
7. Spread each cake layer with 2 tablespoons apricot preserves. Place the first layer preserve-side up on a serving plate and spread with one-third of the filling. Repeat with the second layer, then add the third layer and cover it with the remaining filling.
8. Spread the remaining 2 tablespoons apricot preserves over the top. Refrigerate until set and garnish with fresh fruit, if desired, before serving.