Sacher Tort 2

Ingredients

Cake

  • 1/2 cup butter
  • 1/2 teaspoon vanilla
  • 3/4 cup sugar
  • 8 egg yolks
  • 5 ounces semi-sweet chocolate, melted and cooled
  • 8 egg whites
  • 1/2 cup sugar
  • 1 cup sifted flour
  • 1 teaspoon baking powder

FILLING

  • 3-4 Tablespoons apricot or raspberry jam

Frosting

  • 1 cup semi-sweet chocolate chips
  • 4-6 Tablespoons boiling water
  • 1 cup powdered sugar, sifted
  • 1 teaspoon butter

Directions

Cake

Cream butter and sugar. Add egg yolks two at a time beating until blended. Add vanilla and chocolate and mix until combined.

Beat egg whites, adding 1/2 cup sugar, slowly. Gradually and gently fold sifted flour and egg whites into batter. Pour into well greased and floured round cake pan. 9 inch.

Bake at 350° F. approximately 50 minutes.

Let cake cool a few minutes then carefully remove onto a cake plate. You can make it into layers by carefully cutting it twice and spreading the jam between layers or leave whole and spread the jam on top, either way is fine.

Frosting

Melt the chocolate chips with the boiling water when smooth add the powdered sugar and butter. If the hot water doesn't melt the chocolate chips stir over a pan of hot water. While the frosting is still slightly warm glaze the cake by gently pouring and spreading on the top and sides. It doesn't have to be even on the sides but can drip over if you like the look.

Cool in the refrigerator for 2 hours.

Valid HTML 4.01 Transitional

Home Recipes