The Edward Sacher Torte
This recipe comes from three little halves and Aleksandra Mojsilovic
for the cake
* 6 large eggs
* 140g semisweet chocolate, shredded or chopped into small pieces
* 140g butter
* 140g confectioners sugar
* 140g cake flour
* 2 tsp vanilla extract
* 5 tbsp granulated sugar
* extra butter and some flour for greasing the pan
for the toping
* 50 g sugar
* 1/2 tbsp rum
* about 200g apricot jam
* 1/4 cup water
for the glaze
* 250-300g dark chocolate couverture (having more couverture helps to achieve smoother glaze, but you will have leftovers)
to serve
* a lot of whipped cream
Heat the oven to 360°F.
Lightly butter a 10-inch springform pan and line the bottom with parchment paper. Dust the sides of the pan with flour and tap out the excess.
Melt the chocolate. You can either use doubleboiler, or a microwave at medium power.
In a mixer fitted with paddle beat the butter until creamy. Add in the confectioners sugar and beat at low speed until fully incorporated. Return the speed to medium-high and beat until the mixture is very light and creamy, for about two to three minutes. Beat in the egg yolks. When the egg yolks are fully incorporated, add the chocolate and vanilla.
In a clean bowl, beat the egg whites until soft peaks form. Add the granulated sugar and continue to beat until the egg whites are stiff. Fold the egg whites into the chocolate cream and mix gently until fully blended. Sift half of the flour over the cake mixture and fold in gently with spatula. Repeat with the remaining flour.
Spread the cake mixture evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a wire rack for about 30 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up, and let the cake cool completely.
To make the topping, bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in the rum and one to two tablespoons of the jam. Mix well. Brush the top of the cake and the sides with the syrup.
Heat the apricot jam in a small pan and then brush evenly over the top and sides of the cake. Place the cake into the refrigerator, and refrigerate for about an hour or two.
To glaze the cake, place the cake on a wire rack over a baking sheet. Grate or finely chop the couverture. In the double boiler over simmering water, melt two thirds of the couverture carefully until the instant read thermometer registers 104°F. When couverture has melted, remove the saucepan from the heat and slowly add the remaining couverture, small quantities at time. When all the couverture has dissolved, place the pot over the simmering water again, and heat the couverture carefully until it reaches 89°F. Remove the couverture from the heat and pour it onto the torte. Spread the couverture over the top with one or two strokes of the palette knife and then spread evenly around the sides.
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