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Sachertorte

Here is one of the recipes we have collected while traveling through Austria: Sachertorte (pronounced “SOCCER tort”). While the dessert is found in many of Vienna’s coffeehouses, it can also be sampled on many of our ships. Here is a delightful interpretation of this Viennese treasure.

Ingredients

Cake:

  • 10 T (143 g) softened butter
  • 1/2 C (65 g) sifted confectioners' sugar
  • 8 egg yolks
  • 8 egg whites
  • 5 oz (142 g) bittersweet chocolate
  • 2/3 C (82 g) of flour
  • 1/2 C (96 g) sugar
  • 2 T (44 g) apricot jam

Glaze:

  • 8 oz (227 g) bittersweet chocolate
  • 2 T (29 g) butter

Garnish:

  • Whipped cream
Directions

Cake:

Preheat oven to 375°F (190°C). Cream together butter and confectioners' sugar. Add 1 egg yolk at a time, mixing until creamy. Melt 5 oz bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch springform pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including the sides. Alternatively, you can slice the cake in half crosswise and also add apricot jam between the layers.

Glaze:

Melt the 8 oz bittersweet chocolate with butter and frost cake. Serve with whipped cream.

  • Cook time: 50-65 minutes
  • Makes 8-10 servings.

Nutritional info per serving:

  • Calories 451
  • Fat 35 g
  • Cholesterol 184 mg
  • Sodium 67 mg
  • Carbs 38 g
  • Protein 10 g
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