Any chocolate cake lover would have probably heard of the famous Sacher Torte. There is a great story behind the cake and the original cake is only sold by the Hotel Sacher. I so wish I get a chance to have it sometime! You'll find several recipes online and in books but the original one is a well kept secret.
I made this for my birthday back in August. It was a major one this year, 30!! Called for a special treat and the Sacher Torte seemed perfect! This one is from the book 'chocolate' by Linda Collister and it surely took me to Chocolate Heaven!!
7 oz bittersweet chocolate, finely chopped
1 stick plus 4 tbs butter at room temperature
3/4 cup sugar
5 extra large eggs, separated, plus one egg white
1 cup all purpose flour
1/2 tsp baking powder
1/4 cup apricot preserves
1 tsp lemon juice
1/2 cup heavy cream
7 oz bittersweet chocolate
a little melted milk chocolate to pipe (optional)
Grease and line a 9" spring form pan with parchment paper
Preheat oven to 325F.
Melt the chocolate over a double boiler and set aside to cool.
Beat the butter until creamy, add half the sugar and beat until light and fluffy.
Add the five yolks, one at a time, beating well after each addition.
Stir in the cooled chocolate.
Sift the flour and baking powder into the chocolate mixture and fold in gently with a large metal spoon.
Take the six egg whites in a large grease free bowl and beat until stiff peaks form, then beat in the remaining sugar, 1 tbs at a time.
Fold into the chocolate mixture in three batches.
Spoon into the prepared pan and bake till done. Check at 25 -30 minutes.
Cool in the pan for 10 minutes then invert onto a cooling rack, remove the parchment and cool completely.
To make the glaze. put the apricot preserves, lemon juice and 1 tbs water in a small saucepan. Heat gently and bring gently to a boil, stirring constantly. Remove from heat and push through a strainer into a bowl.
Brush the hot glaze over the top and sides of the cake. Let cool on the wire rack.
To make the frosting, put the cream in a small saucepan and heat until almost boiling. Place the chocolate in a bowl and pour in the hot cream. Leave for 2 minutes and then stir until the frosting is smooth and glossy.
Set a plate under the wire rack to catch the drips and then pour the frosting over the cake so it completely covers the top and the sides. Use a spatula if necessary to cover any bare patches. Let set in cool place, but not the refrigerator.
If liked pipe the word 'Sacher' or an 'S' with the melted milk chocolate.
Serve with some whipped cream on the side. For best results, before each cut, dip the knife in hot water and wipe it dry.
Store the cake in an airtight container in a cool place. Best if eaten within a week.