Viennese sacher torte

Yield: 6 Servings

Measure Ingredient
½ cup Sweet butter
½ cup Plus 2 tbspoons confectioners sugar
4 ounces Melted sweet chocolate
6 \N Eggs; separated
1 tablespoon Grated lemon rind
1 teaspoon Cinnamon
½ teaspoon Cloves
1 cup Plus 2 tbspoons very fine toasted white breadcrumbs
⅛ teaspoon Salt
\N \N Apricot jam

Recipe By : American Cookbook

Cream butter until soft and creamy. Gradually add sugar and continue beating until well blended. Beat in chocolate and egg yolks, one at a time, beating well after each addition. Stir in lemon rind, cinnamon, cloves and breadcrumbs. Mix well. Beat egg whites with salt until stiff, but not dry.

Fold lightly into batter. Bake in 2 greased 8 inch cakes pan in a slow oven (325 F)25 to 30 min. Remove from pans and cool. Spread apricot jam betwen layers. Frost with chocolate frosting.

Posted to JEWISH-FOOD digest Volume 98 #003 by BNLImp <BNLImp@...> on Jan 3, 1998

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