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SACHER TORTE
serves 10
8
ounces melted semi sweet chocolate
4 ounces soft butter
1 cup sugar
7 large eggs
1 cup all purpose flour
2/3 cup raspberry jam
Icing:
4 ounces semi sweet chocolate
1/2 cup sugar
1/3 cup
corn syrup
1/2 cup heavy cream
1/2 cup or more icing sugar
Preheat oven to 350 degrees.
Grease and flour 2 9 inch round pans.
Separate the eggs. In an electric mixer, beat sugar and egg yolks until light
and creamy. Blend in chocolate and gently fold in the flour.
Beat egg
whites to stiff peaks, and fold them into the batter. Pour batter evenly into
the pans.
Bake for 25 to 30 minutes. Allow to cool before removing from
pans. Spread strained jam over one layer.
Top with other layer.
For
icing:
Heat chocolate, sugar, corn syrup, and cream. Bring to a boil.
Remove from heat and stir in icing sugar.
Pour over torte, and spread
evenly. Refrigerate for at least 2 hours. Decorating cake:
Cover a 9-inch
round cake circle with foil. Cover a thin layer of melted tempered chocolate
over surface of circle.
When set, cut chocolate into triangles. Set on cake
to decorate.
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