Sacher Torte Recipe
Sacher Torte is a Viennese cake. Sacher Torte has two layers, first layer is of apricot preserves and on top it has dark chocolate, decorated by sugar icing. Sacher Torte is usually served with whipped cream.
Ingredients
8 oz. unsweetened chocolate
1/2 Ib. butter
2 cups confectioners' sugar
8 egg yolks, well beaten
2/3 cup fine dry bread crumbs
8 egg whites
1/8 teaspoon salt
2/3 cup apricot preserves, pureed and heated
Sugar icing for decoration
Directions
Grease bottom of a 9 inch (23 centimeter) springform pan and line bottom with waxed paper.
Melt chocolate and set aside to cool.
Cream butter in large mixer bowl until softened; beat in 1 cup of the sugar until fluffy.
Gradually add egg yolks, beattng well after each addition.
Blend in chocolate and crumbs.
Beat egg whites with salt until frothy.
Add remaining cup of sugar, several tablespoons at a time, beating constantly until peaks are formed.
Spread egg yolk mixture over egg whites and gently fold together.
Turn batter into the pan.
Bake in a moderate oven (350"F or 180°C) 50 to 60 minutes.
Remove from oven and place on a wire rack several minutes.
Then invert pan on rack and allow cake to cool completely.
Carefully loosen sides with spatula and remove cake from pan.
Peel off waxed paper.
Spread torte with heated pureed apricot preserves.
Set aside a few minutes, then cover torte with Chocolate Frosting.
Chocolate Frosting: Partially melt 3 ounces (85 grams) semi sweet chocolate, remove from heat and stir until melted.
Add 4 ounces (100 grams) unsalted butter and stir until melted.
If desired, cut the surface of the Sacher Torte into 12 parts and inscribe each with the name "Sacher" with sugar icing.
Melt chocolate and set aside to cool.
Cream butter in large mixer bowl until softened; beat in 1 cup of the sugar until fluffy.
Gradually add egg yolks, beattng well after each addition.
Blend in chocolate and crumbs.
Beat egg whites with salt until frothy.
Add remaining cup of sugar, several tablespoons at a time, beating constantly until peaks are formed.
Spread egg yolk mixture over egg whites and gently fold together.
Turn batter into the pan.
Bake in a moderate oven (350"F or 180°C) 50 to 60 minutes.
Remove from oven and place on a wire rack several minutes.
Then invert pan on rack and allow cake to cool completely.
Carefully loosen sides with spatula and remove cake from pan.
Peel off waxed paper.
Spread torte with heated pureed apricot preserves.
Set aside a few minutes, then cover torte with Chocolate Frosting.
Chocolate Frosting: Partially melt 3 ounces (85 grams) semi sweet chocolate, remove from heat and stir until melted.
Add 4 ounces (100 grams) unsalted butter and stir until melted.
If desired, cut the surface of the Sacher Torte into 12 parts and inscribe each with the name "Sacher" with sugar icing.
