Sarchertorte

Sarchertorte is a chocolate cake, invented by Franz Sacher in 1832 for in Austria, specifically in Vienna. It is one of the most famous Viennese culinary specialties, which is made only in Vienna and Salzburg, according to Wikipedia. So what is so famous about it? Well, it's a chocolate cake of two layers, whee in between is laid with a layer of apricot jam. It is traditionally topped with dark chocolate icing and served with whipped cream, just like below.


I made this Sarchertorte somewhere like 2 years back. Hmm, I didn't manage to take the picture that time, guess I haven't realize how much I value pictures of my own cooking yet LOL (quite unlikely though)

However, I know I used this recipe. Sorry, but I don't remember which website I used already.

Ingredients:
130g butter
130g dark chocolate
100g powdered sugar
6 eggs
80g white sugar
130g flour
apricot marmalade

Icing:
150g chocolate
75g coconut shortening

Method:
- Preheat the oven to 180-200°C.
- Melt chocolate and butter in Bain Marie style.
- Remove from heat and let the mass cool.
- Add the powdered sugar and the egg yolks little by little while carefully stirring.
- Beat the egg whites and add the white sugar.
- Mix into the batter and add the flour gradually while constantly stirring.
- Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60 minutes.
- Allow the cake to cool completely before removing from pan and before icing.
- Once cool remove the cake from pan.
- Slice horizontally and fill with the jam in between the layers.

As for the icing,
- Next, melt chocolate and shortening in Bain Marie style.
- Cover the top and sides of the cake with the warm (not hot) icing.

Hope you guys enjoy baking it.