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Title: Sacher Torte - C
Categories: Dessert Cake Chocolate Coffee
Yield: 1 Torte
| 8 | oz | Semisweet chocolate; broken into pieces |
| 1 | tb | Strong black coffee |
| 1 | c | Butter |
| 1 | c | Sugar |
| 5 | Eggs; separated | |
| 1 1/2 | c | Self-rising flour; sifted |
| FILLING | ||
| 4 | tb | Apricot jam; sieved |
| FROSTING | ||
| 6 | oz | Semisweet chocolate; broken into pieces |
| 5 | tb | Strong black coffee |
| 1 1/2 | c | Confectioners sugar; sifted |
: Grease and line a 9-inch cake pan. Melt the chocolate with the coffee and allow to cool. Cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, then the cooled chocolate. Fold in the flour. Beat the egg whites until they form stiff peaks, then fold gently into the mixture.
: Turn the mixture into the prepared pan and bake in a cool oven, 300 F degrees, for 1-1/2 hours. Leave to cool in the pan for 15 minutes, then turn out on to a wire rack and leave to cool. When quite cold, split the cake into two rounds.
: To make the filling, warm the apricot jam gently. Spread one round of the cake with most of the apricot jam, sandwich the rounds together, then brush the remainder of the apricot jam all over the cake.
: To make the frosting, melt the chocolate with the coffee. Remove from the heat and beat in the confectioners sugar. Pour the frosting over the cake, spreading it evenly with a spatula dipped in warm water. Leave to set for at least 1 hour. Serve with whipped cream. _Chocolate_, Jennie Reekie, 1984. Exeter Books. ISBN 0-671-31170-0. Typos by Jeff Pruett.
From: Jeff Pruett Date: 09-06-97 (07:47) The Pine Tree Bbs (222) Cooking(F)
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