Sacher Torte B H G

Source: better homes and gardens a chocolate glaze and apricot preserves spread on a dense chocolate cake are characteristics of this dessert, named for the viennese hotel owner who created it in 1823.

Steps

Cake:.

Heat oven to 350f.

Let egg whites stand at room temperature in a very large bowl for 30 minutes.

Grease and lightly flour a 9-inch springform pan.

Set aside.

Melt chocolate and butter in a medium saucepan over low heat.

Cool.

Stir egg yolks and vanilla into the cooled chocolate mixture.

Set mixture aside.

Beat egg whites with an electric mixer on medium to high speed until soft peaks form.

Gradually add sugar , about 1 tablespoon at a time , beating about 4 minutes or until stiff peaks form.

Fold about 1 cup of the egg white mixture into chocolate mixture.

Fold chocolate mixture into remaining egg white mixture.

Sift about one-third of the flour over the egg mixture.

Gently fold in flour.

Repeat twice , sifting and folding in one-third of the flour at a time.

Spread batter into the prepared pan.

Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.

Completely cool cake in the pan on a wire rack.

Remove sides of pan',.

Ingredients

egg whites, semisweet chocolate, butter, egg yolks, vanilla, sugar, all-purpose flour, apricot preserves, chocolate curls, fresh edible flower, whipping cream, light corn syrup