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LOCATION: Recipes >> German >> Sachertorte 01

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1 stick (1/2 cup) unsalted butter
1/2 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 1/2 teaspoons baking soda
2 cups apricot jam, pureed

1 cup heavy cream
16 ounces fine quality semisweet or bittersweet chocolate, chopped fine

Make the torte: In a saucepan combine the butter, the oil, and 1
cup water and bring the mixture to a boil. In a bowl with an
electric mixer beat together the sugar, the flour, and the cocoa
powder for 30 seconds, or until the mixture is combined well, add
the butter mixture in a stream, beating, and beat in the eggs, the
buttermilk, the vanilla and the baking soda. Beat the batter until
it is just combined well, pour it into a buttered and floured 9
inch cake pan, 2 inches deep, and bake the torte in the middle of
a preheated 350F oven for 55 to 60 minutes, or until a tester comes
out clean. Let the torte cool in the pan on a rack for 5 minutes,
turn it out onto the rack, and let it cool completely. With a long
serrated knife carefully cut the torte horizontally into 3 even
layers, invert the top layer onto a small rack and spread it with
about 2/3 cup of the jam. Top the first layer with the middle
layer, spread it with about 1/2 cup of the jam, and invert the
third layer onto the middle layer. Spread the top and sides of
the torte with the remaining jam and chill the torte for at least
2 hours, or until it is very cold.

Make the glaze: In a saucepan bring the cream to a boil, put the
chocolate in a bowl, and pour the hot cream over it. Stir the
mixture until the chocolate is melted and it forms a smooth glaze
and let it cool until it is lukewarm and thickened but still

Put the torte on the rack over a jelly-roll pan and pour the glaze
over it, spreading the glaze to coat the top and sides evenly.
Chill the torte for 1 hour, or until the glaze is set, and serve
it with whipped cream.


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