Sacher Torte - B-h-g

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 egg whites
• 5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, chopped
• 1/2 cup butter (no substitutes)
• 6 egg yolks
• 1 1/2 teaspoons vanilla
• 1/2 cup sugar
• 3/4 cup all-purpose flour
• 2/3 cup apricot preserves
• chocolate curls (optional)
• fresh edible flower (optional)
• 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup whipping cream
• 2 teaspoons light corn syrup

Recipe

• 1 cake:.
• 2 heat oven to 350ºf.
• 3 let egg whites stand at room temperature in a very large bowl for 30 minutes.
• 4 grease and lightly flour a 9-inch springform pan. set aside.
• 5 melt chocolate and butter in a medium saucepan over low heat; cool.
• 6 stir egg yolks and vanilla into the cooled chocolate mixture. set mixture aside.
• 7 beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl).
• 8 gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).
• 9 fold about 1 cup of the egg white mixture into chocolate mixture.
• 10 fold chocolate mixture into remaining egg white mixture. sift about one-third of the flour over the egg mixture; gently fold in flour(if the bowl is too full, transfer mixture to a larger bowl.).
• 11 repeat twice, sifting and folding in one-third of the flour at a time.
• 12 spread batter into the prepared pan. bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.
• 13 completely cool cake in the pan on a wire rack.
• 14 remove sides of pan. brush crumbs from edges of cake. (top crust will be slightly flaky.).
• 15 remove bottom of pan from cake.
• 16 heat preserves in a small saucepan until melted.
• 17 press apricot preserves through a sieve; cool slightly.
• 18 chocolate glaze:.
• 19 cut up 4 ounces semisweet or bittersweet chocolate.
• 20 heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside.
• 21 bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan.
• 22 reduce heat and simmer for 2 minutes. remove from heat.
• 23 stir in chocolate mixture.
• 24 cool to room temperature.
• 25 to assemble:.
• 26 cut cake horizontally into two even layers.
• 27 place the bottom layer on a large serving plate.
• 28 spread the preserves on top of the cake layer on plate.
• 29 top with the second cake layer.
• 30 pour chocolate glaze over torte, spreading as necessary to glaze top and sides completely.
• 31 let torte stand at room temperature at least 1 hour before serving.
• 32 if desired, top with chocolate curls; garnish with edible flowers.