This dessert literally means Sacher’s cake. This cake was invented “on the fly” by Frantz Sacher, a sixteen-year-old apprentice in the kitchens of Prince Wenzel von Metternich in 1832. Apparently the head chef was taken ill and it fell upon the second year apprentice to create a fine dessert to serve distinguished guests.
For the Cake:
- 1/2 cup softened butter
- 1/2 cup plus 2 tablespoons confectioners sugar
- 4 ounces sweet chocolate
- 6 eggs
- 1 tablespoon grated lemon peel
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup plus 2 tablespoons very fine white bread crumbs
- 1/4 teaspoon salt
- 1 1/4 cups apricot preserves
For the Frosting:
- 2 ounces baking chocolate
- 2 to 3 tablespoons butter
- 1/4 cup coffee (prepared)
- 1/8 teaspoon salt
- 2 cups confectioners sugar
- For the Cake: Beat butter until soft. Gradually add sugar and beat until well blended.
- Put chocolate in warm place until it is as soft as butter. Mix it in, then beat in egg yolks, one at a time. Stir in lemon peel, spices, and bread crumbs.
- Whip egg whites and salt until stiff. Fold gently into cake batter.
- Bake in two greased 8-inch pans at 325 degrees for about 25 minutes.
- Spread apricot jam between the layers and ice the cake with chocolate butter frosting.
- For the Frosting: Soften chocolate and butter, then mix in other ingredients.