Cookbook:Sachertorte (Original Version)

| Austrian | Dessert

This is the original Sachertorte recipe, obtained through the courtesy of Mrs Anna Sacher.

Cake

 * ¾ cup (170 g) butter
 * 6 ½ oz (180 g) semi-sweet chocolate
 * ¾ cup (170 g) white granulated sugar
 * 8 egg yolks
 * 1 cup (120 g) flour
 * 10 egg whites, stiffly whipped
 * 2 tbsp apricot jam

Icing

 * 1 cup (225 g) white granulated sugar
 * ⅓ cup (80 ml) water
 * 7 oz (200 g) semi-sweet chocolate

Procedure

 * 1) Preheat the oven to 275°F (140°C).
 * 2) Beat butter until creamy.
 * 3) Melt chocolate. Add sugar and chocolate to butter; stir.
 * 4) Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8–9-inch cake tin. Pour mixture in.
 * 5) Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool.
 * 6) Cook sugar and water to a thin thread.
 * 7) Melt chocolate in top of double boiler.
 * 8) Add sugar syrup gradually to chocolate. Stir constantly until icing coats the spoon.
 * 9) Cut the top off of cake and turn bottom up.
 * 10) Heat apricot jam slightly and spread over cake. Cover with the chocolate icing.