Sachertorte

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.

Sachertorte

  • Servings: 12
  • Time: 30 minutes prep and 25 minutes to bake (does not include cooling time)
  • Difficulty: easy to intermediate
  • Print

by threeovens

Ingredients

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

Directions

  1. For the Cake: Beat butter until soft. Gradually add sugar and beat until well blended.
  2. 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.
  3. Whip egg whites and salt until stiff. Fold gently into cake batter.
  4. Bake in two greased 8-inch pans at 325 degrees for about 25 minutes.
  5. Spread apricot jam between the layers and ice the cake with chocolate butter frosting.
  6. For the Frosting: Soften chocolate and butter, then mix in other ingredients.

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