Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe
7 eggs
Separate whites from the yolks
⅔ cup (150g) butter, room temperature
1 cup (120g) powdered sugar
Add egg yolks one at a time
1 tsp (5g) vanilla extract
5 oz (150g) bittersweet chocolate
Melt in a double boiler
A pinch of salt
Whip whites until foamy
Gradually add ½ cup +1 tbsp (120g) sugar
whip until soft peaks form
Gently fold whites
Gradually add 1 ¼ cups (160g) all-purpose flour
Grease with butter and dust with flour a 9 inch (23cm) pan
Bake at 350˚F (180˚C) for 45-50 minutes
1 pound (450g) fresh apricots
⅔ cup (135g) sugar
1 tbsp (15ml) water
1 tbsp (15ml) lemon juice
Bring to boil over medium heat, stirring constantly
Cool completely
Simmer for about 20 minutes until thickens
Sieve
Spread half of hot apricot jam
Spread the other half of hot jam on top and sides
Let it dry for few minutes
1 ¼ cups (250g) sugar
⅔ cup (160ml) water
Bring to a boil for about 5 minutes or until thermometer reaches 234˚F/112°C
Stir in 7 oz (200g) bittersweet chocolate (85% cocoa), chopped
Let it set for about 1 hour
Unsweetened whipped cream