Sachertorte
- 4 1/2 ounces high-quality bittersweet chocolate, finely chopped
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
- 1 cup confectioners' sugar
- 6 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 cup all-purpose flour (spoon gently into cup and level top)
- 1 cup Apricot Glaze
- Small Batch Chocolate Glaze
- Sweetened Whipped Cream , for serving
- Cooking & Baking
- All-purpose flour (1 cup)
- Apricot glaze (1 cup)
- Bittersweet chocolate, high-quality (4 1/2 ounces)
- Chocolate glaze (1 Small Batch)
- Confectioners' sugar (1 cup)
- Granulated sugar (1/2 cup)
- Vanilla extract (1 teaspoon)
- Whipped cream, Sweetened (1)
- Refrigerated
- Eggs, large (6)
- Other
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
Preparation
Read recipe preparation on epicurious.com
Social Stats
51.4Rating
1-100
1-100
5Tweets
175Facebook
Likes
Likes
125StumbleUpon
Views
Views
85PinterestPins
Recipe Stats
Published November 1, 2004 (8 years ago).
3 people saved this recipe.
