Sachertorte Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Semisweet chocolate, ground finely
1/2 cup: Sugar,
1/4 tsp: Salt,
1/2 cup: Butter,
7: Egg whites,
6: Egg yolks,
1 cup: Apricot jam,
3/4 cup: Dry bread crumbs,
Chocolate glaze,
1/4 cup: Blanched almonds,
Directions:
Recipe by: Joel Ehrlich Preheat the oven to 325
degrees.
All ingredients must be at room temperature (70 degrees F) before starting.
Grate the semisweet chocolate. Cream the sugar and butter thoroughly. Beat
the eggs in, one at a time, until the mixture is light and fluffy. Add the
grated chocolate, bread crumbs, almonds and salt. Beat the egg whites until
they are stiff but not dry. Fold in the egg whites. Bake in an ungreased,
removable rim (or springform) pan for 50 to 60 minute Cool completely.
Slice the torte horizontally through the middle to form two layers. Spread
the apricot jam between the layers. Cover the cake with a generous coating
of chocolate glaze. Serve with a great gob of whipped cream on top of each
portion.
Yields 1 9" Torte
Source from luhu.jp
degrees.
All ingredients must be at room temperature (70 degrees F) before starting.
Grate the semisweet chocolate. Cream the sugar and butter thoroughly. Beat
the eggs in, one at a time, until the mixture is light and fluffy. Add the
grated chocolate, bread crumbs, almonds and salt. Beat the egg whites until
they are stiff but not dry. Fold in the egg whites. Bake in an ungreased,
removable rim (or springform) pan for 50 to 60 minute Cool completely.
Slice the torte horizontally through the middle to form two layers. Spread
the apricot jam between the layers. Cover the cake with a generous coating
of chocolate glaze. Serve with a great gob of whipped cream on top of each
portion.
Yields 1 9" Torte
Source from luhu.jp