Sachertorte
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 11:46am

Ingredients




**Cake:
6 ounces bittersweet chocolate, cut into small pieces
3 ounces butter
4 egg yolks
1 ounce sugar, plus 3 ounces
5 egg whites
1/4 teaspoon salt
 cup flour, sifted
**Apricot Filling:
1 1/2 cups apricot preserves
1 tablespoon apricot brandy
**Glaze:
6 ounces bittersweet chocolate, cut into small pieces
1 ounce butter
2 ounces heavy cream
Schlagobers, or whipped cream

Preparation

1 Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan. 2 In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture. 3 In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan. 4 Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack. 5 To make the apricot filling: puree the apricot preserves. Stir in brandy. 6 Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes. 7 To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.

About


Sachertorte is a traditional Austrian dessert created by Franz Sacher, Prince Metternich's personal chef. This version however is courtesy of Wolfgang Puck and the Food Network.