Cookbook | Ingredients | Recipes
| Austrian | Dessert
The Original Sacher Torte | |
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Category | Dessert recipes |
Time | 1 hour |
This is the original Sachertorte recipe, obtained through the courtesy of Mrs Anna Sacher.[1]
Ingredients
Cake
Icing
- 1 cup (225 g) sugar;
- ⅓ cup (80 ml) water;
- 7 oz. (200 g) semi-sweet chocolate;
Procedure
- Preheat the oven to 275°F (140°C or Gas Mark).
- Beat butter until creamy.
- Melt chocolate. Add sugar and chocolate to butter; stir.
- Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8-9" cake tin. Pour mixture in.
- Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool. Cut the top off and turn bottom up.
- Heat apricot jam slightly and spread over top. Cover with chocolate icing, prepared as follows: Cook sugar and water to a thin thread.
- Melt chocolate in top of double boiler.
- Add sugar gradually to chocolate.
- Stir constantly until icing coats the spoon.
- Pour on top of cake.
References
- ↑ [Viennese Cooking, O. & A. Hess, adapted for American use [Crown Publishing: New York] 1952 (p. 229)]
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