This recipe was invented by Franz Sacher, once a Viennese court cook. Viennese
homemakers like to bake a Sachertorte to accompany afternoon coffee, and they usually
serve it decorated with whipped cream.
5 ounces sweet chocolate, broken into small chunks
3/4 cup butter or margarine
6 egg yolks, beaten
6 egg whites
1 cup confectioners' sugar
1 1/4 cups
sifted cake flour
1/3 cup apricot jam
3 ounces unsweetened chocolate
3/4 cup confectioners' sugar
2 tablespoons hot water
1 egg yolk
5 tablespoons butter or margarine
Melt chocolate in top of double boiler.
Add butter, stirring until melted.
egg yolks, beating constantly.
Add sugar and beat until well mixed. Cool.
Beat egg whites until stiff.
Fold in chocolate mixture and flour alternately.
Pour into greased 8-inch square pan lined with greased wax paper.
Bake at 325 degrees
F for 30 minutes or until wooden pick inserted in center comes out clean.
from pan. Cool.
Melt jam over hot water. Spread on top of cake.
Let stand for 20 minutes.
Frosting: Melt chocolate over hot water. Remove from heat; add sugar and water and beat
until well blended.
Using a wire whisk, beat mixture into egg.
Add egg yolk and
Add butter, a tablespoon at a time, beating constantly. Spread on top of the