Recipe

Sacher Bars Recipe

	Crystalwaters / All my dishes 2 years, 2 months ago Rich chocolate bites that are a sure winner every time. The apricot adds a nice balancing note to the flavour. Takes a little extra effort to prepare but ooooh so worth it! Really nice for a special party. Prep:90m Cook:20m Servings:20	Crystalwate
	chocolate apricot delicious

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Ingredients

3/4 cup butter

3 squares unsweetened chocolate

1 1/2 cups sugar

3 eggs

1 1/4 cups all-purpose flour

1 1/2 tsp vanilla

3/4 cup apricot jam

2 squares semi-sweet chocolate

Directions

Generously grease (butter) and flour a 15x10" jelly roll (sheet cake) pan, and line bottom with parchment paper. Preheat oven to 325F.

Melt butter and unsweetened chocolate together over gently simmering water. Remvove from heat and stir in sugar. Cool slightly.

Add eggs, one at a time, blending thoroughly after each addition.

Add flour and vanilla; mix well.

Spread evenly into prepared pan and bake at 325F for 15 to 20 minutes or until top springs back when lightly pressed. DO NOT OVERBAKE.

Cool in pan 10 minutes; remove from pan and finish cooling on a wire rack.

Heat apricot jam over low heat; press through a sieve to obtain a smooth, glossy texture.

Spread jam evenly over cake surface. Cut in half lengthwise and then crosswise, making four rectangles.

Stack two rectangles atop each other, each jam side up.

Partially melt semi-sweet chocolate over swimmering water. Remove from heat and continue stirring until completely melted (this way the chocoolate doesn't get too hot and end up melting the jam).

Drizzle chocolate evenly over tops of the two layered cakes. Cut each into about 20 small bars each.

Store in an airtight container in the fridge.

Makes about 40 bars.

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