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Sacher Torte

4 egg whites
6 tbsp margarine or butter
3 squares (3 oz) semisweet chocolate, cut up
4 slightly beaten egg yolks
1 tsp vanilla
1/3 c sugar
1/2 c all purpose flour
1/3 c apricot preserves
Sacher Torte Chocolate Glaze
Chocolate leaves (optional)

In a large mixing bowl bring egg whites to room temperature.
Meanwhile, grease and flour a 9 x 1 1/2 inch round baking pan. In
a medium saucepan melt the margarine or butter and semisweet
chocolate over low heat, stirring occasionally; cool. Stir in egg
yolks and vanilla. Set pan and chocolate mixture aside.

Beat egg whites with an electric mixer on medium to high speed
until soft peaks form (tips curl). Gradually add sugar, about 2
tablespoons at a time, beating on high speed about 4 minutes or
till stiff peaks form (tips stand straight). Gently fold about 1
cup of the egg white mixture into the egg yolk mixture. Then fold
egg yolk mixture into remaining egg white mixture. Sift flour over
egg mixture. Gently fold in. DO NOT OVERFOLD. Spread batter into
prepared pan. Bake in a 350F oven about 35 minutes or till a wooden
toothpick inserted near centre comes out clean. Cool in the pan on
a wire rack for 10 minutes. Remove cake from pan; completely cool
cake on the wire rack.

To assemble, cut cake horizontally into two even layers. Press
apricot preserves through a sieve. Place first cake layer on wire
rack covered with waxed paper. Spread preserves on top. top with
second cake layer. Spoon Sacher Torte Chocolate Glaze over cake.
Carefully transfer cake to a serving plate. If desired, garnish
with chocolate leaves. Makes 12 servings.

Sacher Torte Chocolate Glaze

In a saucepan heat 2 squares (2 oz) semisweet chocolate, cut up,
and 2 tbsp margarine or butter over low heat just till melted,
stirring occasionally. Remove from heat. Stir in 3/4 c sifted
powdered sugar and 4 tsp hot water till smooth. If necessary, stir
in additional hot water to make of drizzling consistency. Makes
1/2 cup.


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