Sacher Torte
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 11:37am

Ingredients




5 tablespoons butter, at room temp
6 tablespoons sugar
3 ounces semisweet chocolate pieces, melted
4 egg yolks
1 cup plus 1 TBL flour
5 egg whites
1/2 cup apricot jam

Preparation

1 Preheat oven to 325 degrees . Grease & lightly flour a deep 8" springform pan. 2 Cream the butter, add the sugar gradually & cream until fluffy. Add the chocolate & mix thoroughly, scraping the bottom of the bowl several times. Add the yolks 1 at a time & mix well after each addition. Stir in the flour until no particles show. 3 Beat the whites until stiff but not dry & gently fold them into the batter until no white shows. 4 Turn the batter into the prepared pan & bake on the lower rack of the oven until the cake shrinks from the sides of the pan & rebounds to the touch when pressed gently in the center, or about 1 1/4 hours. 5 Let the cake stand 10 minutes on a rack before turning out of the pan. (the cake will shrink slightly on cooling.) 6 Turn the cake out on the rack, turn right side up & let if finish cooling. 7 Stand the rack & cake on wax paper & spread the top of the cake with jam. Pour any desired chocolate icing over the cake & spread it quickly to coat the top & sides.

Comments:
Leyla Hur

Oh my! This sound delicious!!! Can't WAIT to make it. :))