Sachertorte (pronounced “SOCCER tort”), the year was 1832, and the Austrian minister of foreign affairs, Prince Metternich, ordered his court’s kitchen to create a special dessert for his high-ranking guests. But the head chef of his household was ill that day, so the task fell to his 16-year-old apprentice, Franz Sacher. Fortunately, the delicious chocolate cake he developed on the spot was a rousing success! Herr Sacher went on to become a famous confectioner.
Yield 8-10 servings
Ingredients
5 oz. softened butter
1/2 cup cup sifted powdered sugar
8 egg yolks
8 egg whites
5 oz. bittersweet chocolate
2/3 cup of flour
A half cup sugar
2 tablespoons apricot jam
Glaze Ingredients
8 oz. bittersweet chocolate
2 tablespoons butter
Directions
- Preheat oven to 375°F. Cream together butter and powdered sugar. Add 1 egg yolk at a time, mixing until creamy.
- Melt the 5 oz. bittersweet chocolate in a double boiler, gradually add to the creamed mixture.
- Fold in flour. In a separate bowl, beat the egg whites and sugar until stiff. Fold into chocolate mixture.
- Pour batter into a lined 9-inch springform pan.
- Bake for 40-50 minutes. Remove from pan and cool on a wire rack.
- Heat apricot jam and smooth over entire torte, including the sides.
- For glaze, melt the 8 oz. bittersweet chocolate with butter and frost the cake. Serve with whipped cream.
Recipe by Viking River Cruises
