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LOCATION: Recipes >> German >> Sachertorte 09

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Sacher Torte

6-1/2 ozs (185 grams) semi-sweet chocolate
8 egg yolks
1/4 pound (125 grams) sweet butter
1 teaspoon vanilla
10 egg whites
3/4 cup, (6 ounces or 180 ml) sugar
1 cup (240 ml) flour
pinch of salt
1 cup (volume 240 ml) apricot jam

3 ounces (85 grams) bitter chocolate
1 cup (volume 240 ml) heavy cream
1 cup (volume 240 ml) sugar (reduce to 3/4 cup if no bitter sweet chocolate)
1 teaspoon corn syrup
1 egg
1 teaspoon vanilla

Melt chocolate, cool and beat into egg yolks. Add melted butter
and vanilla and beat until smooth. Make the common meringue with
the sugar and salt. Fold the meringue into the chocolate, leaving
some traces of white. Shift the flour and carefully fold the
chocolate and meringue, fold until there is no trace of white. Pour
into two 9 inch cake pans, lined with parchment, Bake at 350F
(170F) until done

Combine the chocolate, cream, and sugar and corn syrup. Cook over
low heat stirring continually. Raise the heat and cook for 5
minutes. In a bowl beat the egg lightly, add 3 Tablespoons chocolate
to the egg then pour the mixture back into the rest and cook for
2 minutes or until the glaze coats the back of a spoon. Remove
from heat, and stir in the vanilla. Cool to room temperature. When
the cake has cooled, spread 1 layer with the jam, then place the
other layer on top, making sure they are straight and even. Set
the cake on a rack and pour the glaze over the cake evenly. Smooth
with a palette knife and refrigerate. The work "Sacher" may be
written in chocolate across the top.

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