Sacher Torte Recipe

How to make it

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• Prepare round cake tin size 8 inches (20 cm).
• Sift all-purpose flour twice.
• Separate egg yolks and whites.
• Cream butter with 4 oz.of icing sugar.
• Melt chocolate with 1 tablespoon of water (chocolate must be soft but not hot).
• Add egg yolks and melted chocolate gradually to butter and sugar mixture.
• Add 1 tablespoon rum to mixture and stir lightly.
• Preheat oven to 350 F
• Whisk egg whites until stiff with 1 ounce icing sugar.
• Put beaten egg whites into remaining mixture alternately with the all-purpose flour.
• Bake in buttered and floured round cake tin for about 50 to 55 minutes.
• When baked cool 2 minutes, than remove to cooling rack.
• Spread 3 to 4 tablespoons of warmed apricot jam over cold cake and put chocolate icing on the cake.
• CHOCOLATE ICING
• In a saucepan dissolve 4 oz. granulated sugar in a 1/4 cup of water and than bring to boil.
• Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
• Cook to " small thread " stage, than remove from fire and leave to cool.
• Melt 5 oz. chocolate until soft but not hot.
• Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon melted butter into chocolate icing and stir well.
• Put chocolate icing on the cake.
• NOTE: Thickness of the chocolate icing must be equal that of the apricot jam.
• Serve next day with whipped cream if desired.

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