Title: Sachertorte No. 1251 **
Categories: Chocolate Cake
Yield: 1 9"torte

6	oz	SemiSweet Chocolate
1/2	c	Sugar
1/2	c	Butter
6		Egg Yolks
3/4	c	Dry Bread Crumbs
1/4	c	Blanched Almonds; ground - Very Fine
1/4	ts	Salt
7		Egg Whites
1	c	Apricot Jam
		Chocolate Glaze

NOTE: great chocolate dessert recipe which most people never get to try. A bit of work but well worth the effort.

Preheat the oven to 325 degrees. All ingredients must be at room temperature (70 degreesF) before starting. Grate the semisweet chocolate. Cream the sugar and butter thoroughly. Beat the eggs in, one at a time, until the mixture is light and fluffy. Add the grated chocolate, bread crumbs, almonds and salt. Beat the egg whites until they are stiff but not dry. Fold in the egg whites. Bake in an ungreased, removable rim (or springform) pan for 50 to 60 minutes. Cool completely. Slice the torte horizontally through the middle to form two layers. Spread the apricot jam between the layers. Cover the cake with a generous coating of chocolate glaze. Serve with a great gob of whipped cream on top of each portion.

From : Joel Ehrlich 1:102/125 Tue 08 Aug 95 13:04

From: Teri Chesser Date: 24 Apr 97 National Cooking Echo Ä

previous

next