SACHER TORTE

Sacher Torte image

Provided by Moira Hodgson

Time 1h

Yield 12 to 16 servings

Number Of Ingredients 15

Ingredients

8 egg yolks
10 egg whites
1/8 teaspoon salt
3/4 cup sugar
7 ounces semisweet chocolate
1 stick ( 1/2 cup) unsalted butter
1 teaspoon vanilla essence
1 cup flour
Apricot preserves
3 ounces unsweetened chocolate
1 cup heavy cream
1 tablespoon corn syrup
1 cup sugar
2 egg yolks
1 teaspoon vanilla essence

Steps:

Preheat oven to 350 degrees. Grease the bottom of three nine-inch or 10-inch pans (foil pans are good). Line the bottoms with waxed paper and grease the paper.
When separating the eggs, reserve two extra yolks for the frosting. Add salt to egg whites and beat until peaks just begin to firm. Add the sugar a little at a time, beating constantly. Beat a few more minutes till stiff and glossy.
Meanwhile, melt the chocolate and butter over hot water. Cool a little and add vanilla. Then add this to the yolks, stirring with a wire whisk. It will be thick.
Add a third of the whites to the chocolate mixture and stir well. Pour onto the remaining whites and sift in flour. Fold altogether with whisk, being careful not to overmix but not leaving any white lumps showing.
Pour into pans and bake for 25 to 30 minutes. Turn onto rack and peel off the paper.
Make the frosting. Combine chocolate, cream, corn syrup and sugar in a small heavy pan and heat, stirring until sugar is dissolved and the chocolate is melted. Raise heat to medium and cook to 224 to 226 degrees Fahrenheit on a candy thermometer (soft ball). Using a small wire whisk, beat the hot mixture into the egg yolks. Cool and stir in vanilla.
When cake is cool, spread apricot preserves between layers and pour frosting over the cake, smoothing sides with spatula. Chill well. Serve cake at almost room temperature.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 69 milligrams, Sugar 35 grams, TransFat 0 grams