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Sacher Torte
Serves 6 to 8
Ingredients
5 oz Semi-sweet chocolate
2/3 cup butter, creamed
3/4 cup sugar
1 teaspoon vanilla
6 eggs, separated
1 cup flour
For The Glaze:
1/2 cup apricot preserve
For The Icing:
6 oz semi-sweet chocolate
1/3 cup water
1 cup sugar
Method
Put chocolate in a small saucepan and melt over a low heat, stirring constantly. Beat butter until creamy, add sugar and chocolate, blend well. Add egg yolks, one at a time, beating well after adding each yolk. Fold in sifted flour, vanilla and stiffly beaten egg whites. Pour the batter into a well buttered 9-inch spring form pan and bake in a 350° oven for 1 hour. Test with a straw or toothpick for done-ness after 45 minutes. Let cake cool in the pan, preferably for several hours or over night. Remove from pan, split the cake in two layers.
Melt apricot preserve, rub it through a strainer. Brush the cut side of one layer with apricot, place the other layer on top and coat sides and top of cake with remaining preserve.
To prepare the icing: combine the water and chocolate, melt over a low heat and blend well Add sugar gradually and stir well until icing is smooth and shiny and coats a spoon. Spread the warm icing over the top and sides of the cake. Let stand a few hours before serving.
