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4 egg whites 6 tbsp margarine or butter 3 squares (3oz) semisweet chocolate 4 slightly beaten egg yolks 1 tsp vanilla 1/3 cup sugar 1/2 cup all-purpose flour 1/3 cup apricot preserves Chocolate Glaze 2 squares (2 oz) semisweet chocolate 2 tbsp butter 3/4 cup powdered sugar 4 tsp hot water DIRECTIONS In a large mixing bowl, bring egg whites to room temperature. Grease and flour a 9" round baking pan and preheat oven to 350 degrees F. Melt the butter and chocolate over low heat in a medium saucepan. Cool, then stir in egg yolks and vanilla. Set this pan of chocolate mixture aside. Beat the egg whites with an electric mixer untill soft peaks form. Gradually add sugar beating on high speed for about 4 minutes or untill it forms stiff peaks. Gently fold about 1 cup of egg whites into the saucepan of chocolate mixture. Then fold the chocolate mixture into the rest of the egg whites. Gently fold in the flour. Don't overfold. Spread the batter into the round baking pan. Bake for about 35 minutes or untill a toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely. TIP: When I make this, I divide the batter between two round cake pans and decrease the baking time so I don't have to cut one layer in half. These directions are for the original method. Cut cake horizontally into two even layers. Put one layer on a sheet of waxed paper. Spread the preserves over the top. Add the second cake layer. Spoon Sacher Torte Chocolate Glaze over cake so it runs down the sides. Carefully transfer cake to a serving plate. Sacher Torte Chocolate Glaze: Melt 2 squares chocolate in a saucepan with 2 tbsp butter. Remove from heat. Stir in 3/4 cup powdered sugar and 4 tsp hot water till smooth. If needed, stir in more hot water so it is easy to drizzle. TIP 2: True chocoholics might want to double this glaze recipe for full coverage of the cake. |
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