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Sacher Torte
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This is a recipe from the famous restaurant keeper Frau Sacher, who fed the impoverished Austrian nobility long after they had ceased to pay.
3/4 cup sugar
3/4 cup butter
5 oz. semi-sweet chocolate, not chips
6 eggs, separated
1/2 tsp. vanilla
3/4 cup sifted flour
1/4 tsp. salt
1 cup apricot jam
Melt chocolate in microwave, or in double boiler. Cream butter, and sugar until light and fluffy.
Beat in gradually until light in color, the 6 egg yolks. Add the melted cooled chocolate.
Sift the flour and gradually add to the above mixture.
Beat the egg whites until stiff but not dry. Gently fold them into the chocolate mixture.
Bake in a lightly greased and floured 8 inch spring form pan for 50-60 minutes. Cool for 15 minutes. Remove from pan. Cool completely,slice horizontally and insert a filling of warmed pureed apricot jam.
8 oz. unsweetened chocolate, finely chopped into uniform pieces
3/4 cup heavy cream
3 tabls. sugar
3/4 cup sliced almonds
Bring heavy cream to just under boiling. Pour over chocolate, let set 30 seconds, then beat until melted. Add sugar, beat. Let cool
Frost sides of cake, press sliced almonds onto sides of cake
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