Sachertorte

By á-58

The year was 1832, and the Austrian minister of foreign affairs, Prince Metternich, ordered his court's kitchen to create a special dessert for his high-ranking guests. But the head chef of his household was ill that day, so the task fell to his 16-year-old apprentice, Franz Sacher. Fortunately, the delicious chocolate cake he developed on the spot was a rousing success! Herr Sacher went on to become a famous confectioner.

Ingredients

• Cake Ingredients
• 5 oz. softened butter
• A half cup sifted powdered sugar
• 8 egg yolks
• 8 egg whites
• 5 oz. bittersweet chocolate
• Two -thirds cup of flour
• A half cup sugar
• 2 tablespoons apricot jam
• Glaze Ingredients
• 8 oz. bittersweet chocolate
• 2 tablespoons butter

Preparation

Step 1

Preheat oven to 375°F. Cream together butter and powdered sugar. Add 1 egg yolk at a time, mixing until creamy. Melt the 5 oz. bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat the egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch springform pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including the sides. For glaze, melt the 8 oz. bittersweet chocolate with butter and frost the cake. Serve with whipped cream.