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Sacher Torte

Superb Chocolate Cake


7 oz semisweet chocolate
8 each egg yolks
1/2 cup butter melted
10 each egg white
Pinch salt
2/3 cup caster sugar (super-line sugar)
1 cup sifted flour

Ganache Icing:

8 oz semisweet chocolate
5 oz whipping cream
1 tsp butter

Additional Ingredients:
6 oz apricot Jam

Cake Preparation:

Combine egg yorks, melted chocolate and melted butter. Whisk egg white, salt, and sugar together to form a stiff peak. Fold egg whites into chocolate mixture 1/3 at a time. Fold flour into mix 1/3 at a time. Pour mix into two 8-inch cake pans that have been greased and floured. Bake at 350°F for 40 to 45 minutes.


Icing Preparation:

Bring Cream to boil. Pour cream over chocolate and butter and stir until smooth. To prepare cake. Remove cake from pans and divide into two layers. Spread apricot jam between the layers and on the top and sides of the cake. Cover the stacked cakes with icing.

8 - 10 servings.

Courtesy of Chef Josef Stummer, Grand Princess, Princess Cruise. Chef Josef is from Hailing, Austria near Salzburg.

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