Email to Marla Hudgins      

Sacher Torte

Source of Recipe

Marla


Recipe Introduction

Austrians take their baking seriously - and the definition of a true Sacher Torte had to be decided in court. In the early 1800's, the Congress of Vienna ruled that a Sacher Torte was made of two chocolate cake layers separated by apricot jam with a chocolate glaze on the top and sides. The most famous Sacher Tort is made (of course)at the Sacher Hotel in Vienna, but you can makes yours at home.

List of Ingredients

ROD RECIPES 11/30/2006 Sacher Torte Day Sacher Torte



Sacher Torte


4 egg whites
6 tbsp margarine or butter
3 squares (3oz) semisweet chocolate
4 slightly beaten egg yolks
1 tsp vanilla
1/3 cup sugar
1/2 cup all-purpose flour
1/3 cup apricot preserves

Chocolate Glaze
2 squares (2 oz) semisweet chocolate
2 tbsp butter
3/4 cup powdered sugar
4 tsp hot water




Recipe

In a large mixing bowl, bring egg whites to room temperature. Grease and flour a 9" round baking pan and preheat oven to 350 degrees F.

Melt the butter and chocolate over low heat in a medium saucepan. Cool, then stir in egg yolks and vanilla. Set this pan of chocolate mixture aside.

Beat the egg whites with an electric mixer until soft peaks form. Gradually add sugar beating on high speed for about 4 minutes or until it forms stiff peaks. Gently fold about 1 cup of egg whites into the saucepan of chocolate mixture. Then fold the chocolate mixture into the rest of the egg whites. Gently fold in the flour. Don't over fold.

Spread the batter into the round baking pan. Bake for about 35 minutes or until a toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

TIP: When I make this, I divide the batter between two round cake pans and decrease the baking time so I don't have to cut one layer in half. These directions are for the original method.

Cut cake horizontally into two even layers. Put one layer on a sheet of waxed paper. Spread the preserves over the top. Add the second cake layer. Spoon Sacher Torte Chocolate Glaze over cake so it runs down the sides. Carefully transfer cake to a serving plate.

Sacher Torte Chocolate Glaze:
Melt 2 squares chocolate in a saucepan with 2 tbsp butter. Remove from heat. Stir in 3/4 cup powdered sugar and 4 tsp hot water till smooth. If needed, stir in more hot water so it is easy to drizzle.

TIP 2: True chocoholics might want to double this glaze recipe for full coverage of the cake.