Sachertorte (soccer tort)
- 10 T (143 g) softened butter
- 1/2 C (65 g) sifted confectioners' sugar
- 8 egg yolks
- 8 egg whites
- 5 oz (142 g) bittersweet chocolate
- 2/3 C (82 g) of flour
- 1/2 C (96 g) sugar
- 2 T (44 g) apricot jam
- 8 oz (227 g) bittersweet chocolate
- 2 T (29 g) butter
- Whipped cream
Preheat oven to 375°F (190°C). Cream together butter and confectioners' sugar. Add 1 egg yolk at a time, mixing until creamy. Melt 5 oz bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat 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. Alternatively, you can slice the cake in half crosswise and also add apricot jam between the layers.
Melt the 8 oz bittersweet chocolate with butter and frost cake. Serve with whipped cream.
Cook time: 50-65 minutesMakes 8-10 servings.
NUTRITIONAL INFO PER SERVING: