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WOLFGANG'S SACHERTORTE
Serves 10
INGREDIENTS
1 pound bittersweet chocolate, cut into small pieces
2 ounces unsweetened chocolate, cut into small pieces
8 ounces unsalted butter
3/4 cup sugar
12 large eggs, separated
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon salt
flour for dusting pan
fillinf and glaze ingredients (see recipe)
METHOD
1. Preheat oven to 350°.
2. Butter and flour a 9-inch springform pan.
3. In a double boiler, melt the chocolates.
4. In mixer bowl fitted with flat beater, cream butter, 3/4 cup of sugar, the egg yolks
and vanilla. Add melted chocolate. Remove to another bowl.
5. Place egg whites in thoroughly cleaned and dry mixer bowl with the whisk
attached. Beat egg whites and salt on speed 3 until stiff peaks form. Add the 2
tablespoons sugar to the whites with the machine running.
6. Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in
the remaining egg whites, gently yet thoroughly.
7. Turn cake batter into prepared cake pan. Bake for 1 hour. To check for doneness,
insert a toothpick gently into cake. It should come out dry. Remove the ring from
the cake and cool on a rack.
8. To make the filling, place one cup apricot preserves and 1 tablespoon apricot
brandy in food processor and process until smooth. Set aside until ready to use.
9. When cake is cool, slice in half horizontally to make two layers. Spread two thirds
of the apricot filling on the bottom layer. Place the second layer on top and lightly
brush the entire cake with a thin layer of preserves.
10. To make the glaze, melt 10 ounces bittersweet chocolate and 2 tablespoons
butter in a double boiler. Remove from heat and cool until it reaches glazing
consistency. Spread over cake and chill.
11. Remove Sachertorte from refrigerator 1 hour before serving.
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8. Using a razor blade or a very sharp knife, make a slash down the length of each
loaf. Spray with water and place in hot oven. Spray twice more at 3-minute
intervals.
9. Bake 20 minutes; reduce heat to 350° and bake an additional 20 to 25 minutes.
10. Remove the bread from the oven and turn off oven. Place breads on wire racks
and place back in oven with door slightly ajar for 20 minutes longer to dry out
bread.
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