Sacher Torte B H G Recipe

How to Make Sacher Torte B H G

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. **Cake:**
3. In a large bowl, let 6 large egg whites stand at room temperature for 30 minutes.
4. In a medium saucepan, melt 8 ounces of bittersweet chocolate and 6 tablespoons (3 ounces) of unsalted butter over low heat. Cool completely.
5. Whisk together 6 large egg yolks and 1 teaspoon of vanilla extract. Stir into the cooled chocolate mixture.
6. In a separate bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add 1 ½ cups granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form (about 4 minutes).
7. Gently fold about 1 cup of the egg white mixture into the chocolate mixture. Then, gently fold the chocolate mixture into the remaining egg whites. Be careful not to deflate the egg whites.
8. In a separate bowl, sift 1 ½ cups all-purpose flour. Gradually fold one-third of the flour into the batter at a time.
9. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool completely in the pan on a wire rack. Remove the sides of the pan, then remove the bottom.
11. **Apricot Preserves:**
12. Heat ½ cup apricot preserves in a small saucepan until melted. Press through a fine-mesh sieve to remove any lumps. Cool slightly.
13. **Chocolate Glaze:**
14. Chop 4 ounces of semisweet or bittersweet chocolate. In a saucepan, combine the chocolate with 2 tablespoons of butter. Melt over low heat, stirring occasionally.
15. In a separate saucepan, bring ½ cup heavy cream and 2 teaspoons light corn syrup to a gentle boil. Reduce heat and simmer for 2 minutes.
16. Remove from heat and stir in the melted chocolate mixture until smooth. Cool to room temperature.
17. **Assembly:**
18. Carefully cut the cake horizontally into two even layers.
19. Place the bottom layer on a serving plate. Spread the cooled apricot preserves evenly over the top.
20. Top with the second cake layer. Pour the chocolate glaze over the torte, spreading to coat the top and sides.
21. Let the torte stand at room temperature for at least 1 hour before serving. Garnish with chocolate curls or edible flowers (optional).