Sacher Torte
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
55
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Butter (softened)2 tsps
Sugar (confectioners')1 cup
White Sugar1 cup
Cake Flour1 tbsp
Water340 g
Apricot Preserve (jar)90 g
Heavy CreamDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well
3
Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water
4
Stir frequently until melted, then remove from the heat and let cool slightly
5
Beat the butter together with confectioners' sugar until creamy
6
Mix in the melted chocolate, then beat in the egg yolks, one at a time
7
In a clean bowl, beat egg whites with white sugar until stiff and glossy
8
Fold into chocolate mixture, then fold in cake flour, until incorporated
9
Pour into prepared springform pan, and smooth the top
10
Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes
11
Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan
12
Allow cake to cool completely on the base of the pan
13
When cool, remove from pan, and remove parchment paper; slice cake in half horizontally
14
Bring 1/4 cup water and sugar to a boil in a small saucepan
15
When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum
16
Brush 1/3 of the syrup onto the cut side of the cake bottom
17
Puree the apricot preserves with 1 tablespoon of water until smooth
18
Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes
19
Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom
20
Place the top of the cake onto the bottom
21
Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready
22
To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth
23
Bring the cream to a simmer in a small saucepan, then stir into melted chocolate
24
Cool slightly, stirring often, until the chocolate reaches a spreadable consistency
25
Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips
26
Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack
27
Cool cake to room temperature, then carefully remove from the cooling rack using a spatula
28
Transfer to a dessert plate and store in the refrigerator
29
Allow cake to come to room temperature before serving