Sacher Torte

5 oz. ( 150 g ) butter
5 oz. ( 150 g ) icing sugar
5 oz. ( 150 g ) chocolate
5 oz. ( 150 g ) all-purpose flour
6 eggs
1 tablespoon rum
1 tablespoon water
3 to 4 tablespoons apricot jam

1. Prepare round cake tin size 8 inches (20 cm).
2. Sift all-purpose flour twice.
3. Separate egg yolks and whites.
4. Cream butter with 4 oz.of icing sugar.
5. Melt chocolate with 1 tablespoon of water (chocolate must be soft but not hot). Add egg yolks and melted chocolate gradually to butter and sugar mixture. Add 1 tablespoon rum to mixture and stir lightly.
6. Preheat oven to 350 F (180 C).
7. Whisk egg whites until stiff with 1 ounce icing sugar. Put beaten egg whites into remaining mixture alternately with the all-purpose flour.
8. Bake in buttered and floured round cake tin for about 50 to 55 minutes.
9. When baked cool 2 minutes, than remove to cooling rack.
10. Spread 3 to 4 tablespoons of warmed apricot jam over cold cake and put chocolate icing on the cake

Chocolate Icing:
5 oz. ( 150 g ) chocolate
4 oz. ( 120 g ) granulated sugar
1/4 cup of water
1/4 teaspoon melted butter

Icing Preparation:
1. In a saucepan dissolve 4 oz. granulated sugar in a 1/4 cup of water and than bring to boil.
2. Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
3. Cook to " small thread " stage, than remove from fire and leave to cool.
4. Melt 5 oz. ( 150 g ) chocolate until soft but not hot.
5. Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon melted butter into chocolate icing and stir well.
6. Put chocolate icing on the cake.

NOTE: Thickness of the chocolate icing must be equal that of the apricot jam.

Serve next day with whipped cream if you like it.

Makes 16 servings.

Real Cooking

Did You Know?
Sacher 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 Bolzano, Italy.

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 Sachertorte."

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 entire cake.