Sacher torte
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Sacher torte
  Cakes    Tortes  
Last updated 6/12/2012 1:21:05 AM. Recipe ID 53118. Report a problem with this recipe.
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      Title: Sacher torte
 Categories: Cakes
      Yield: 6 Servings
 
MMMMM----------------------------CAKE---------------------------------
    3/4 c  Butter
    2/3 c  Caster sugar
      5    Egg yolks
    1/4 ts Almond essence
    175 g  Plain chocolate (6 oz)
  1 1/2 c  Ground hazelnut filberts
    1/2 c  Self-raising flour
      2 tb Cocoa
      6    Egg whites

MMMMM---------------------------ICING--------------------------------
      4 tb Apricot jam
    1/3 c  Butter
    175 g  Plain chocolate (6 oz)
      2 tb Apricot brandy (or subst.)
 
  Preheat oven to 160C (325F).  Grease a 9in spring form cake tin and
  line the bottom with greaseproof paper.
  
  Cream the butter then add 1/3c sugar slowly, beating in between
  additions.
   Add the egg yolks one at a time, beating in between. Melt the
  chocolate and add it to the mixture along with the almond essence and
  hazelnuts. Beat.  Fold in the cocoa and flour.
  
  Whisk the egg whites until stiff, then add 1/3c sugar slowly,
  whisking in between additions.  Stir about a quarter of this into the
  cake mixture to lighten it, then *fold* in the remainder. Spoon this
  into the cake tin.
  
  Bake for 60 - 70 minutes, until the top is firm and the centre cooked
  (test with a metal skewer).  Cool and remove from tin.
  
  Warm the apricot jam until it is semi liquid.  Spread over the top and
  sides of the cake.  Allow to cool and set slightly. Melt the butter
  and the chocolate for the icing and mix with the brandy, if used.
  Cool until it reaches a consistency for icing, then ice the top and
  sides of the cake.
 




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Recipe ID 53118 (Apr 03, 2005)

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