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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Christmas and baking are synonymous. Baking recipes for eating and decoration, for keeping and giving which is perfect for every cook. Nothing smells better than fresh baked cookies and cakes during the holiday season. Read more . With this classic Sacher Torte recipe, you can create delightful holiday cake for your family and friends. home >books >cooking >sacher_torte Sacher Torte Christmas and baking are synonymous. Baking recipes for eating and decoration, for keeping and giving which is perfect for every cook. Nothing smells better than fresh baked cakesand cookies during the holiday season. With this classic Sacher Torte recipe, you can create a delightful holiday cake for your family and friends. Ingredients:
5 oz. butter |
5 oz. icing sugar |
5 oz. chocolate |
5 oz. all-purpose flour |
6 eggs |
1 tablespoon rum |
1 tablespoon water |
3 to 4 tablespoons apricot jam |
chocolate icing |
5 oz. chocolate |
4 oz. granulated sugar |
1/4 cup of water |
1/4 teaspoon melted butter |
Directions:
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).
6. Add egg yolks and melted chocolate gradually to butter and sugar mixture.
7. Add 1 tablespoon rum to mixture and stir lightly.
8. Preheat oven to 350 F
9. Whisk egg whites until stiff with 1 ounce icing sugar.
10. Put beaten egg whites into remaining mixture alternately with the all-purpose flour.
11. Bake in buttered and floured round cake tin for about 50 to 55 minutes.
12. When baked cool 2 minutes, than remove to cooling rack.
13. Spread 3 to 4 tablespoons of warmed apricot jam over cold cake and put chocolate icing on the cake.
14. CHOCOLATE ICING
15. In a saucepan dissolve 4 oz. granulated sugar in a 1/4 cup of water and than bring to boil.
16. Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
17. Cook to small thread stage, than remove from fire and leave to cool.
18. Melt 5 oz. chocolate until soft but not hot.
19. Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon melted butter into chocolate icing and stir well.
20. Put chocolate icing on the cake.
21. NOTE: Thickness of the chocolate icing must be equal that of the apricot jam.
22. Serve next day with whipped cream if desired.
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