Sacher Torte
INGREDIENTS
6 eggs
300 g sugar
150 g flour
330 g dark chocolate
200 g apricot jelly
PREPARATION
Melt 150 g of broken chocolate in a bain-marie with a spoonful of water. In the meantime, use a whisk to beat the egg yolks with half of the sugar and then add the melted chocolate. In another bowl, beat the egg whites until stiff; fold them slowly into the egg and chocolate mixture, alternating with the sifted flour. Pour the batter into a buttered and floured cake pan and bake for about 40 minutes at 180°C. The cake is cooked when tested with a toothpick and it comes out clean. Prepare the chocolate icing: Put 180 g of dark icing chocolate, 150 ml of water, and 150 g of sugar in a small pan; cook together for a few minutes. Divide the cake into three layers and spread the first two with apricot gelatin. Put the cake back together and use a spatula to ice it. Let the Sacher cool in the refrigerator for at least 3 hours. Remove from refrigerator about half an hour before serving.
Recipe from L'Italia del cioccolato,Touring Club Italiano
Photo courtesy of the Touring Club Italiano and La Madia Travel
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