9 oz (250 g) semisweet chocolate
2/3 cup (165 ml) butter
2/3 cup (165 ml) suger
6 eggs, separated
1 1/4 cups (310 ml) self-rising flour
3 tbsp (45 ml) apricot jam
a little coffee glaze icing (see glaze icing recipe)
Coating
7 oz (200 g) semisweet chocolate
3 tbsp 45 ml) copha fat or vegetable shortening
Method :
Preheat oven to 350 Fahrenheit degree (180 Celcius degree). Break chocolate into squares and place in bowl over a pan of hot but not boiling water, over low heat. Leave to soften, but do not melt.
Belt softened chocolate and butter with a wooden spoon. Add sugar and mix well.
Beat in egg yolks, one at a time, and beat until blended.
In another bowl, beat egg whites until stiff. Fold egg whites and flour alternately into chocolate mixture, finishing with egg white. Be careful not to overmix or beat the mixture.
Pour mixture into 2 greased and floured 8 inchi (20 cm) round cake pans. Bake for 45-60 minutes until well risen. Leave in pans overnight.
The following day, turn out cakes. Booil jam for a few minutes and spread over each cake. Sandwich cake halves together.
To make covering, break chocolate into bowl and melt with copha over pan of hot water. Stri gently until dissolved, then spread to completely cover cake. Allow to set.
Decorate with the words “Sacher Torte” piped in coffe-flavored buttercream, if desired.
Serves 6-8
Source :
The Chocolate Lover’s Cookbook
Tormont, Canada
Compiled by Juliet Cobb
