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Sachertorte (Austria) Recipe

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This recipe for Sachertorte (Austria), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian

Category:
Category:

Ingredients:  
Ingredients:  
Batter: 1/2 cup or more or 9 T. of butter, 9 T. of dark chocolate, 7 T. powdered sugar, 6 eggs, 5 1/2 T. white sugar, 9 T. flour, apricot or other marmalade.

Icing: 10 1/2 T. chocolate, 5 + T. coconut shortening.

Directions:
Directions:
Preheat the oven to 350-400. Melt chocolate and butter in a double boiler over hot water (or use a normal pan filled with water, with a smaller pan in it). Remove from heat and let the mass cool. Add the powdered sugar and the egg yolks little by little while carefully stirring. Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually, while constantly stirring.

Pour batter into a greased spring form pan. Bake at 330 for 50-60 minutes. Allow the cake to cool completely before removing from pan and before icing. When cool, remove the cake from the pan then slice horizontally. Insert a filling of pureed jam between the layers.

Icing: Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.

Personal Notes:
Personal Notes:
The Alps and architecture of Vienna were so fine to look at. The food was great too.

 

 

 

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