Sachertorte Recipe
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Summary
Ingredients
6 (1-ounce) squares bittersweet chocolate
3/4 cup butter, softened
1 cup sugar
6 eggs, separated
1 cup sifted cake flour
1/4 cup apricot preserves Chocolate glaze (recipe follows) Whole cranberries Slivered almonds
Directions
Grease an 8-inch spring form pan; line bottom with greased waxed paper.
Lightly flour pan.
Place chocolate in top of a double boiler; bring water to boil.
Reduce heat to low; cook, stirring occasionally, until chocolate melts.
Remove from heat, and let cool slightly.
Cream butter; gradually add sugar, beating until light and fluffy.
Add egg yolks, beating well.
Gradually add chocolate to creamed mixture, beating at low speed of an electric mixer.
Add flour, beating just until mixed.
Set aside.
Beat egg whites (at room temperature) at high speed of electric mixer until soft peaks form.
Gently fold one-fourth of egg whites into chocolate mixture (do not fold in completely).
Repeat procedure with one-fourth additional egg whites.
Gently fold in remaining egg whites.
Spoon batter into pan.
Shake pan slightly too level batter.
Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan and peel off waxed paper.
Cool completely.
(Cake should be about 1 1/2 inches high.) Chill several hours.
Carefully split cake in half horizontally to make 2 layers.
Press apricot preserves through a sieve into a small saucepan; bring to a boil.
Pour over bottom cake layer, spreading evenly.
Place remaining cake layer on top.
Pour three-fourths of chocolate glaze over cake; spread evenly over top and sides.
Let cake stand 20 minutes.
Use remaining glaze to drizzle designs over top.
Garnish with cranberries and almonds.
Lightly flour pan.
Place chocolate in top of a double boiler; bring water to boil.
Reduce heat to low; cook, stirring occasionally, until chocolate melts.
Remove from heat, and let cool slightly.
Cream butter; gradually add sugar, beating until light and fluffy.
Add egg yolks, beating well.
Gradually add chocolate to creamed mixture, beating at low speed of an electric mixer.
Add flour, beating just until mixed.
Set aside.
Beat egg whites (at room temperature) at high speed of electric mixer until soft peaks form.
Gently fold one-fourth of egg whites into chocolate mixture (do not fold in completely).
Repeat procedure with one-fourth additional egg whites.
Gently fold in remaining egg whites.
Spoon batter into pan.
Shake pan slightly too level batter.
Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan and peel off waxed paper.
Cool completely.
(Cake should be about 1 1/2 inches high.) Chill several hours.
Carefully split cake in half horizontally to make 2 layers.
Press apricot preserves through a sieve into a small saucepan; bring to a boil.
Pour over bottom cake layer, spreading evenly.
Place remaining cake layer on top.
Pour three-fourths of chocolate glaze over cake; spread evenly over top and sides.
Let cake stand 20 minutes.
Use remaining glaze to drizzle designs over top.
Garnish with cranberries and almonds.
