oz. ( 150 g ) butter
oz. ( 150 g ) icing sugar
oz. ( 150 g ) chocolate
oz. ( 150 g ) all-purpose flour
to 4 tablespoons apricot jam
Prepare round cake tin size 8 inches (20 cm).
Sift all-purpose flour twice.
Separate egg yolks and whites.
Cream butter with 4 oz.of icing sugar.
Melt chocolate with 1 tablespoon of water (chocolate must be soft but
hot). Add egg yolks and melted chocolate gradually to butter and sugar
mixture. Add 1 tablespoon rum to mixture and stir lightly.
Preheat oven to 350 F (180 C).
Whisk egg whites until stiff with 1 ounce icing sugar. Put beaten egg
into remaining mixture alternately with the all-purpose flour.
Bake in buttered and floured round cake tin for about 50 to 55 minutes.
When baked cool 2 minutes, than remove to cooling rack.
Spread 3 to 4 tablespoons of warmed apricot jam over cold cake and put
chocolate icing on the cake
oz. ( 150 g ) chocolate
oz. ( 120 g ) granulated sugar
cup of water
teaspoon melted butter
In a saucepan dissolve 4 oz. granulated sugar in a 1/4 cup of water and
than bring to boil.
Brush the sides of the saucepan with a brush dipped in cold water to
Cook to " small thread " stage, than remove from fire and leave to cool.
Melt 5 oz. ( 150 g ) chocolate until soft but not hot.
Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon
butter into chocolate icing and stir well.
Put chocolate icing on the cake.
Thickness of the chocolate icing must be equal that of the apricot jam.
next day with whipped cream if you like it.
|Did You Know?
Torte is one of the most famous Viennese culinary specialties. The
Original Sachertorte is only made in Vienna and Salzburg, and is
shipped from both locations. The only place where you can find the
Original Sacher Torte outside of Austria, is in the Sacher shop of
Sacher Torte is traditionally served with whipped cream (Schlag)without
any sugar in it, as most Viennese consider the Sachertorte too "dry" to
be eaten on its own.
The trademark for the "Original Sachertorte" was registered by the
Hotel Sacher, which was built in 1876 by the son of Franz Sacher.
Until 1965, Hotel Sacher was involved in a long legal battle with the
pastry shop Demel, who had also produced a cake called the "Original
Numerous tales have circulated to explain how Demel came by the recipe.
The cake at Demel is now called "Demels Sachertorte" and differs from
the "Original" in that there is no layer of apricot jam in the middle
of the cake, but directly underneath the chocolate cover, covering the