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Name: Sacher Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3/4 c Butter; 4 tb Apricot jam; 2/3 c Caster sugar; 1 1/2 c Ground hazelnut filberts; 6 Egg whites; 2 tb Apricot brandy (or subst.); 1/4 ts Almond essence; 1/2 c Self-raising flour; 1/3 c Butter; 175 g Plain chocolate (6 oz); 5 Egg yolks; 175 g Plain chocolate (6 oz); 2 tb Cocoa

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INGREDIENTS

3/4 c Butter
4 tb Apricot jam
2/3 c Caster sugar
CAKE
1 1/2 c Ground hazelnut filberts
6 Egg whites
2 tb Apricot brandy (or subst.)
1/4 ts Almond essence
1/2 c Self-raising flour
1/3 c Butter
175 g Plain chocolate (6 oz)
5 Egg yolks
ICING
175 g Plain chocolate (6 oz)
2 tb Cocoa

Servings

INSTRUCTIONS

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.

NOTES

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Sacher Torte

3/4 c Butter
4 tb Apricot jam
2/3 c Caster sugar
 CAKE
1 1/2 c Ground hazelnut filberts
6 Egg whites
2 tb Apricot brandy (or subst.)
1/4 ts Almond essence
1/2 c Self-raising flour
1/3 c Butter
175 g Plain chocolate (6 oz)
5 Egg yolks
 ICING
175 g Plain chocolate (6 oz)
2 tb Cocoa

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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Nutrition

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Serving Size: 1 Serving (535g)
Recipe Makes: 6 Servings

Calories: 906
Calories from Fat: 574 (63%)

Amt Per Serving		% DV

	Total Fat 63.7g	85 %
	Saturated Fat 31.9g	159 %
	Monounsaturated Fat 21.9g
	Polyunsanturated Fat 6g
Cholesterol 1486.4mg		457 %
Sodium 751.1mg		26 %
Potassium 491.1mg		13 %
Total Carbohydrate 44.9g		13 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 44.5g
Protein 41g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 906

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