Thursday, February 9, 2012


Ingredients for the cake:
10 ounces bittersweet chocolate, finely chopped
1 cup sugar
2/3 cup unsalted butter, softened
8 eggs separated
2 teaspoons vanilla extract
1 1/3 cups all purpose flour

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Ingredients for the glaze:
3/4 cup sugar
1/2 cup water
3 cups chopped fresh apricots
2 T lemon juice

Ingredients for the chocolate ganache:
2 1/2 tablespoons unsalted butter
8 ounces semisweet chocolate, chopped (about 1 1/3 cups chocolate chips)
2 T light corn syrup
1 teaspoon vanilla extract

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Ingredients for the whipping cream:
1 cup heavy cream
1 teaspoon vanilla extract
1 1/2 T sugar

Preparing the cake:
Preheat the oven to 325 degrees F. Butter and flour a 9-inch springform pan.
Melt the chocolate in a double boiler or microwave; set aside. Beat the sugar and butter in a large bowl with a mixer until creamy. Add the egg yolks one at a time, blending after each addition. Add the vanilla. Fold in the chocolate and flour. In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter.

Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for at least 30 minutes.

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Preparing the glaze:
Combine the sugar and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat and simmer, stirring, for about 5 minutes, until the sugar has dissolved and the syrup is clear. Add the apricots and simmer for 25 to 30 minutes, stirring occasionally, until the fruit has broken down and the mixture is thick and smooth. Stir in lemon juice and cook for 5 minutes longer. Then remove from the heat and let cool.

Makes about 3 1/2 cups.

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Preparing the chocolate ganache:
Melt the butter in a double boiler over medium-high heat. Add the chocolate and corn syrup and cook, stirring constantly, until the chocolate is melted. Remove from the heat, stir in the vanilla, and let cool.

Makes about 1 1/2 cups.

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Preparing the whipping cream:
Combine the cream, vanilla, and sugar and beat with a mixer until soft peaks form. Refrigerate until ready to serve.

Makes about 2 cups.

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Assembling the sachertorte:
Cut the cake in thirds crosswise, making three layers. Stack the cake layers, spreading the apricot glaze as a filling between them. Set aside 1/4 cup of the chocolate ganache and pour the rest over the cake. Let cool in the refrigerator for at least 1 hour, until set.

Scoop the reserved chocolate ganache into a pastry bag fitted with a small round tip. Use it to pipe a decorative border around the cake and in its center. Serve with whipped cream.


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