Prep time: 1 hour
Cook time: 1 hour
Shan Dixon of Roseville wowed guests with the Sacher torte that she used to buy at Raley's and Bel Air years ago. She was hoping for the recipe.
Carol Rohner of Auburn shares this recipe from "Betty Crocker's Everything Chocolate Cookbook."
In 1832, Austrian Prince Wenzel von Metternich ordered his kitchen to make a special dessert for his guests. The head chef was out ill, so his 16-year-old apprentice, Franz Sacher, created this elegant dessert on the spot. It was a huge success and Sacher went on to become a famous confectioner.
8 (1-ounce) squares of semisweet chocolate
1 cup margarine or butter, softened
1 cup powdered sugar
2/3 cup egg yolks (7 or 8), well-beaten
2.3 cup fine dry unseasoned bread crumbs
1 cup egg whites (7 or 8)
1/8 teaspoon salt
1 cup powdered sugar
1 (12-ounce) jar apricot jam
2/3 cup heavy whipping cream
6 ounces semisweet chocolate, chopped
For the torte: Preheat oven to 350 degrees. Grease and flour 2 round pans, 9-by-1½ inches. Heat chocolate over low heat, stirring frequently until melted; cool.
Beat margarine or butter and 1 cup powdered sugar in a medium bowl on high speed until light and fluffy. Gradually add egg yolks, beating well after each addition. Beat in cooled chocolate and bread crumbs and set aside.
Beat egg whites and salt in a large bowl until frothy. Beat in 1 cup powdered sugar until soft peaks form. Fold chocolate mixture into egg whites. Pour into pans. Bake until toothpick inserted in center comes out clean, about 40 minutes.
Cool. Remove cake from pans. Cake may sink slightly in center.
Fill and spread side and top of cake with apricot glaze. Spread side and top of torte with chocolate ganache. Refrigerate in airtight container. Bring to room temperature before serving.
For the glaze: Heat 1 jar (12 ounces) apricot jam in saucepan to boiling. Simmer 5 minutes, cool completely.
For the chocolate ganache: Heat cream in 1-quart saucepan until hot but not boiling. Remove from heat. Stir in chocolate until melted. Let stand 5 minutes. Ganache is ready to use when mixture mounds slightly when dropped from spoon. Refrigerate any remaining ganache. Makes about 1¼ cups.
Per serving: 444 calories; 6 grams protein; 46 grams carbohydrates; 26 grams fat (17 saturated, 5 monounsaturated, 1 polyunsaturated, 3 other); 137 milligrams cholesterol; 104 milligrams sodium; 0 grams fiber; 54 percent calories from fat.