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Recipe Sachertorte (Cake)
Home Cooking Recipes
Required Ingredients:
- 5 (1 ounce) squares semisweet chocolate
- 3/4 cup white sugar
- 3/4 cup butter, softened
- 5 eggs
- 3/4 cup all-purpose flour
- 1 tablespoon butter, softened
- 4 (1 ounce) squares chopped semisweet chocolate
- 6 tablespoons strong brewed coffee
- 1 1/2 cups confectioners' sugar
- 1 tablespoon vanilla extract
- 1/2 cup apricot preserves
Preparing/Cooking:
- Preheat oven to 325 degrees F (165 degrees C).
- Have all ingredients at room temperature.
- Melt the 5 ounces of the chocolate in a double boiler over hot water.
- Remove from heat and let cool.
- Separate the eggs.
- Cream the butter and sugar together until light and fluffy.
- Beat the egg yolks in gradually until light in color.
- Add the melted, cooled chocolate and beat it in.
- Gradually add the sifted flour to the batter.
- Beat the egg whites until stiff but not dry and fold them into the mixture.
- Pour batter into one ungreased 9 inch springform pan.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
- Allow cake to cool completely before removing from pan and icing.
- Once cool remove from pan and slice cake horizontally.
- Insert a filling of pureed jam between the layers.
- Cover top and sides with warm Sachertorte icing.
- To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water.
- Add the coffee and beat well.
- Sift and add the confectioners sugar and 1 teaspoon vanilla.
- Spread the warm icing on the top and sides of the torte
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