Sachertorte

8 Servings
Chocolate German
Desserts Advance Fall Chocolate German

4 ounce couverture
1/2 cup soft ter
1/4 cup +2 teaspoons confectioners' ar
6 s Seperated
1/2 cup + 2 tablespoons ar
1 cup ur sifted
2 cups ar
3/4 cups Water
13 ounce couverture chopped
3/4 cup icot jam

Preheat the oven to 350F. To make the batter, melt the couverture in a double boiler over hot water. Cream the soft butter and confectioners' sugar with the couverture tempered at 89F. Stir in the egg yolks one at a time. In a clean bowl, whip the egg whites and sugar until stiff. Combine the two mixtures and fold in the sifted flour. Line the base of a springform pan with parchment paper. Spoon in the batter and smooth the top. Bake for 55 minutes. Allow to cool. Invert the pan onto parchment paper dusted lightly with sugar. Use a small knife to ease the torte from the sides, and remove from the pan. Cut the base in half horizontally. Heat and strain the jam, and use half to sandwich the two layers together. Place the torte on a piece of cardboard cut to the same size. Coat the torte thinly with the remainder of the hot jam. Gently emphasize the rounded edges of the top. The apricot masking is a base for the icing. It also helps to keep the cake moist and the chocolate glossy. The recipe for the chocolate icing is generous enough for two tortes. To get a really smooth surface, the icing has to be poured over the torte as shown in the pictures opposite. A certain amount always sticks to the pan, strainer, and table top. It can be scraped up and used again after reheating. Place the iced torte immediately on a firm base and set aside. When the icing has set hard, use a small knife to trim the sides where it has run. Carefully slip a clean damp palette knife under the torte to release it and place on a cake plate.


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