Sacher Torte
Source: Celebrate The Four Seasons Cookbook Volume II, Hallmark 1979

Unique recipes and menus developed for Hallmark by Sylvia Schur, well-known food editor and cookbook author.

3/4 cup butter, softened
3/4 cup sugar
7 ounces semisweet chocolate
8 egg yolks
1 cup all purpose flour
10 egg whites
3 tablespoons sieved apricot jam

Sacher Torte Frosting (below)

Sweetened whipped cream

Cream butter with sugar until light and fluffy. Melt chocolate over hot water and beat into butter mixture. Beat in egg yolks, one at a time.
In 3 batches, sift flour over mixture and gently fold in until just combined; do not overmix. Beat egg whites until stiff peaks form; fold in. Pour batter in a greased and floured 9-inch springform pan. Bake in a preheated 300 Degree F. oven 50 to 60 minutes or until cake tests done with a toothpick. Remove from oven and cool 10 minutes on a cake rack. Remove from pan and finish cooling on the rack.

Warm apricot jam and spread over top of cake; let stand until set. Place waxed paper under cake rack and pour frosting over cake to coat. Tilt cake if necessary to cover evenly and completely. Let cool and serve with sweetened whipped cream.

NOTE: To add the traditional signature of "Sacher" to your torte, use an envelope for piping. Melt 1 square of unsweetened chocolate and let it cool until slightly thickened. Tilt one corner of the envelope down and spoon the chocolate into it. Cut a small hole in the tip of the corner and start to write. You can also form a small piping cone out of double-thickness waxed paper or parchment paper.

Sacher Torte Frosting:

4 ounces semisweet chocolate
4 ounces unsweetened chocolate
1/4 cup butter
4 teaspoon honey

In the top of a double boiler over hot water, melt chocolates, butter and honey, stirring until smooth. Let cool until slightly thickened.

Enjoy!