marmalady
Executive Chef
Have had this recipe forever - I think it's a pretty standard version of the old classic -
SACHER TORTE
6 egg whites
5 oz. bittersweet chocolate
½ cup butter
6 egg yolks
1 ½ tsp. vanilla
½ cup sugar
3/4 cup flour
2/3 cup apricot preserves
Preheat oven to 350. Grease and lightly flour a 9 inch springform pan.
Let egg white stand at room temperature in a very large bowl for 30 mnutes. Melt chocolate and butter in medium saucepan over low heat; cool. Stir egg yolks and vanilla into cooled chocolate mixture. Set mixture aside.
Beat eggs whites on medium to high tilsoft peacks form; gradually add sugar, about 1T at a time, beating about 4 minutes or til stiff peaks form. Fold about 1 cupof the egg white mixture into the chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about 1/3 of the flour over the egg mixture; gently fold in; repeat twice, sifting and folding. Spread batter into preparedpan. Bake for 30-35 minutes til tests clean. Completely cool cake in pan on wire rack. Remove sides of pan and brushcrumbs from edges of cake. Remove bottom of pan from cake.
Heat preserves in small pan til melted,and pass through a sieve; cool slightly.
To assemble, cut cake into two layers. Place bottom layer on serving plate; spread preserves on top of cake layer. Top with second layer. Pour chocolate glaze over, spreading as necessary to glaze top and sides. Let stand at room temp at least 1 hour before serving.
Chocolate glaze: Heat 4 oz. bittersweet chocolate and 2T butter over low heat til melted, stirring occasionally; set aside. Bring ½ cup whipping cream and 2tsp. light corn syrup to a gentle boil in small saucepan. Reduce heat and simmer 2 minutes. Remove from heat; stir in chocolate mixture; cool to room temperature before pouring on cake.
SACHER TORTE
6 egg whites
5 oz. bittersweet chocolate
½ cup butter
6 egg yolks
1 ½ tsp. vanilla
½ cup sugar
3/4 cup flour
2/3 cup apricot preserves
Preheat oven to 350. Grease and lightly flour a 9 inch springform pan.
Let egg white stand at room temperature in a very large bowl for 30 mnutes. Melt chocolate and butter in medium saucepan over low heat; cool. Stir egg yolks and vanilla into cooled chocolate mixture. Set mixture aside.
Beat eggs whites on medium to high tilsoft peacks form; gradually add sugar, about 1T at a time, beating about 4 minutes or til stiff peaks form. Fold about 1 cupof the egg white mixture into the chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about 1/3 of the flour over the egg mixture; gently fold in; repeat twice, sifting and folding. Spread batter into preparedpan. Bake for 30-35 minutes til tests clean. Completely cool cake in pan on wire rack. Remove sides of pan and brushcrumbs from edges of cake. Remove bottom of pan from cake.
Heat preserves in small pan til melted,and pass through a sieve; cool slightly.
To assemble, cut cake into two layers. Place bottom layer on serving plate; spread preserves on top of cake layer. Top with second layer. Pour chocolate glaze over, spreading as necessary to glaze top and sides. Let stand at room temp at least 1 hour before serving.
Chocolate glaze: Heat 4 oz. bittersweet chocolate and 2T butter over low heat til melted, stirring occasionally; set aside. Bring ½ cup whipping cream and 2tsp. light corn syrup to a gentle boil in small saucepan. Reduce heat and simmer 2 minutes. Remove from heat; stir in chocolate mixture; cool to room temperature before pouring on cake.
I've run across it in my various cook books, but never paid any attention, since I'm not a big chocolate fan and it doesn' require lots of decorating like a cake. 
. (Hope this admission doesn't get me banned by the cake patrol) 
