Recipe

Heavenly Chocolate Sacher Torte Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 6 months ago A chocolate glaze and apricot preserves spread on a dense chocolate cake are characteristics of this dessert, named for the Viennese hotel owner who created it in 1823. I got this recipe from a Bed & Breakfast Inn where we stayed in Connecticutt many years ago.... More Prep:50m Cook:30m Servings:12	Dariana
	chocolate cake birthday party brunch dessert sweets cake cakes torte tortes

Does this look good? Yeah! / Nope

Fans

cherylannx

bebe

Ingredients

6 egg whites

5 ounces semisweet or bittersweet chocolate, chopped

1/2 cup butter (no substitutes)

6 egg yolks

1-1/2 teaspoons vanilla

1/2 cup sugar

3/4 cup all-purpose flour

2/3 cup apricot preserves

Chocolate Glaze (see recipe below)

Chocolate curls (optional)

Edible flowers (optional)

Directions

Let egg whites stand at room temperature in a very large bowl for 30 minutes. Grease and lightly flour a 9-inch springform pan. Set aside.

Melt chocolate and butter in a medium saucepan over low heat; cool. Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.

Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).

Fold about 1 cup of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat twice, sifting and folding in one-third of the flour at a time.

Spread batter into the prepared pan. Bake in a 350 degre F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Completely cool cake in the pan on a wire rack. Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.) Remove bottom of pan from cake.

Heat preserves in a small saucepan until melted. Press apricot preserves through a sieve; cool slightly.

To assemble, cut cake horizontally into two even layers. Place the bottom layer on a large serving plate. Spread the preserves on top of the cake layer on plate. Top with the second cake layer. Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely. Let torte stand at room temperature at least 1 hour before serving. If desired, top with chocolate curls; garnish with edible flowers.

Chocolate Glaze: Cut up 4 ounces semisweet or bittersweet chocolate. Heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside. Bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan. Reduce heat and simmer for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature.

Recent Gawkers

Not quite what you're looking for? See more Dessert / Cakes

Or see more just like this

Comments

bebe 2 years, 6 months ago said:
Oh my! This sounds really Heavenly good... :D~

dariana 2 years, 6 months ago said:
Bebe, this IS heavenly. Its one of my treats to myself, lol. I indulge every chance I get. :-)

jillianimre 2 years, 3 months ago said:
This sounds so Good!!!
Looks great.

dariana 2 years, 3 months ago said:
Jillian, when I came by to read your comment, I took a good look at it and my mouth started watering, lol.

vindee 2 years, 2 months ago said:
This is what I've been looking for...gonna bake this for Dhs bday in Oct. Will give u the feedback!! Thanks

vindee 2 years, 2 months ago said:
Hi Dariana...baked this for DHs birthday yesterday. It was divine!! Hv posted it on my blog too for a 'THINK PINK' even for Pink Ribbon Day. Do stop by if u hve a mo.
http://passionateaboutbaking.blogspot.com/2007/10/think-pink-for-pinktoberthe-cake-i-made.html#links
Thanks for the great recipe...

cherylannxo 1 year, 1 month ago said:
Wonderful!!!!!!!! You have my 5 on this recipe. Thank you very much for sharing....Cheryl

Add a Comment