Sachertorte #2

12 Servings

Ingredients

Quantity Ingredient
90 grams Butter
80 grams Powdered sugar
4 Egg yolks (save the whites)
90 grams Semisweet chocolate
4 Egg whites
80 grams Granulated sugar
90 grams Flour
½ teaspoon Baking powder
Apricot marmelade
Melted semi-sweet chocolate

Directions

From: ebergman@... (Eric Bergman) Date: 21 Sep 1993 01:51:55 GMT

I tasted this in Germany, when I was visiting a native Austrian friend. The recipe is from his Grandmother who lived outside of Linz.

Beat 90 grams butter with 80 grams powdered sugar until creamy. Add 4 egg yolks (save the whites) and mix well.

Melt 90 grams semisweet chocolate and add it to the mix. Beat 4 egg whites and add 80 grams of granulated sugar. Slowly add this mixture to the chocolate mixture. Last, fold 90 grams of flour & ½ tsp of baking powder into the mixture.

Bake 60-70 minutes (perhaps less) at 170 degrees (Centigrade) Cut the baked cake once, put down a layer of apricot marmelade, and put it back together.

Cover cake with melted semi-sweet chocolate.

Options: When cake is cut, sprinkle rum on cake. Before covering with chocolate, roll marzipan dough flat, and cover cake with thin layer.

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