Sachertorte Popular Recipes

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Sachertorte

"This German cake recipe makes an icing with apricot preserves to supply an elegant chocolate cake."

Ingredients :

five (1 ounce) squares semisweet chocolate
three/four cup white sugar
3/four cup butter, softened
5 eggs
3/4 cup all-motive flour
1 tablespoon butter, softened
four (1 ounce) squares chopped semisweet chocolate
6 tablespoons robust brewed coffee
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup apricot preserves

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 tiers F (165 degrees C). Have all substances at room temperature.
Melt the 5 oz. Of the chocolate in a double boiler over warm water. Remove from heat and let cool.
Separate the eggs. Cream the butter and sugar collectively till light and fluffy. Beat the egg yolks in regularly till light in color. Add the melted, cooled chocolate and beat it in. Gradually upload the sifted flour to the batter.
Beat the egg whites till stiff however now not dry and fold them into the combination. Pour batter into one ungreased 9 inch springform pan.
Bake at 325 ranges F (one hundred sixty five tiers C) for 50 to 60 mins. Allow cake to cool absolutely before doing away with from pan and icing. Once cool put off from pan and slice cake horizontally. Set pinnacle half of apart and spread filling of pureed jam among the layers. Cover top and aspects with warm Sachertorte icing.
To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. Add the coffee and beat nicely. Sift and upload the confectioners sugar and 1 teaspoon vanilla. Spread the warm icing on the top and facets of the torte

Notes :

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