Margaret Kaiser passed along a
link to a recipe for Sachertorte, that über-traditional Vienna confection! Interestingly, it
comes from a cruise line... and one might wonder, given the distance of Vienna to an ocean,
why a cruise line would feature Sachertorte, until you note that it was a river cruise line,
Viking River Cruises... and they cruise the Danube so a Viennese treat makes much sense. Here
is their interpretation of this Austrian treasure, first created by Franz Sacher in 1832:
(from Margaret Kaiser)
- 9-inch springform pan
- 5 oz. softened butter
- 1/2 cup sifted powdered sugar
- 8 eggs (SEPARATED)
- 5 oz. bittersweet chocolate
- 2/3 cup of flour
- 1/2 cup sugar
- 2 Tbsp. apricot jam
Ingredients-glaze:
- 8 oz. bittersweet chocolate
- 2 Tbsp. butter
Preheat oven to 375°F. Cream together butter and powdered sugar. Separate the eggs 1 at a time, straining the egg whites into a separate mixing bowl, and add the egg yolk to the butter/powdered sugar, mixing until creamy. Melt the 5 oz. bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour.
In a separate bowl, beat the egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch springform pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including the sides.
For glaze, melt the 8 oz. bittersweet chocolate with butter and frost the cake. Serve with whipped cream.
Makes 8-10 servings.