Sachertorte
Ingredients
**Cake:
6 ounces bittersweet chocolate, cut into small pieces
3 ounces butter
1 ounce sugar, plus 3 ounces
1/4 teaspoon salt
cup flour, sifted
**Apricot Filling:
1 1/2 cups apricot preserves
**Glaze:
6 ounces bittersweet chocolate, cut into small pieces
1 ounce butter
2 ounces heavy cream
Preparation
1
Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.
2
3
In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.
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To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.
Tools
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About
Sachertorte is a traditional Austrian dessert created by Franz Sacher, Prince Metternich's personal chef. This version however is courtesy of Wolfgang Puck and the Food Network.
Yield:
8 to 10 servings
Added:
Thursday, December 3, 2009 - 11:46am
