Special Feature: Products Sally Recommends
sacher torte
Makes 12 servings
3/4 cup butter
3/4 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
8 eggs, separated
7/8 cup all-purpose flour
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup apricot jam
Chocolate Topping: follows
Whipped cream: optional
Preheat the oven to 300F. In a large bowl, beat the butter until creamy, then beat in the sugar. Blend in melted chocolate and vanilla. Add the egg yolks, one at a time, beating well after each addition. Fold in the flour. In a large bowl, beat the egg whites until foamy, add the salt and cream of tartar, and beat until stiff. Fold one-third of the whites into the yolk mixture to lighten it, then fold this into the remaining whites. Spread the batter in a greased and floured 9-inch spring-form pan. Bake in the oven for 1 hour and 10 minutes or until a wooden skewer inserted in the cake comes out clean.
Let the cake cool for 15 minutes, then remove sides and bottom of the pan and invert cake onto a rack. Let stand until completely cooled, then place bottom side up on a serving plate. Heat jam and press through a strainer. Brush the top of the cake with apricot glaze. Let stand until cool. Then frost sides and top with warm Chocolate Topping. Serve with whipped cream.
Chocolate Topping: In the top of a double boiler, heat together 6 ounces bittersweet chocolate, 1/4 cup light corn syrup, and 1 tablespoon coffee. Stir until blended. Let cool slightly.
©Lou Seibert Pappas
Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.