Sachertorte #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 90 | grams | Butter |
| 80 | grams | Powdered sugar |
| 4 | Egg yolks (save the whites) | |
| 90 | grams | Semisweet chocolate |
| 4 | Egg whites | |
| 80 | grams | Granulated sugar |
| 90 | grams | Flour |
| ½ | teaspoon | Baking powder |
| Apricot marmelade | ||
| Melted semi-sweet chocolate | ||
Directions
From: ebergman@... (Eric Bergman) Date: 21 Sep 1993 01:51:55 GMT
I tasted this in Germany, when I was visiting a native Austrian friend. The recipe is from his Grandmother who lived outside of Linz.
Beat 90 grams butter with 80 grams powdered sugar until creamy. Add 4 egg yolks (save the whites) and mix well.
Melt 90 grams semisweet chocolate and add it to the mix. Beat 4 egg whites and add 80 grams of granulated sugar. Slowly add this mixture to the chocolate mixture. Last, fold 90 grams of flour & ½ tsp of baking powder into the mixture.
Bake 60-70 minutes (perhaps less) at 170 degrees (Centigrade) Cut the baked cake once, put down a layer of apricot marmelade, and put it back together.
Cover cake with melted semi-sweet chocolate.
Options: When cake is cut, sprinkle rum on cake. Before covering with chocolate, roll marzipan dough flat, and cover cake with thin layer.
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