Sacher Cake / Sacher Torte

Viennese Prince Klemens von Metternich is partially responsible for the Sachertorte, one of Austria’s most famous iced cakes. Created in 1832 by master baker Franz Sacher to please the prince, the cake soon gained popularity. Later, descendants of the master baker built and operated the Sacher Hotel and made this delicious cake their specialty.When a popular Viennese pastry shop copied the recipe, the Sachers took them to court.A historic decision resulted from the famous trial. The Sachers retained their rights under the name Sachertorte, while others would have to call their copies Sacher torte.This delicious iced cake is often served with whipped cream.

Cake:
5¹/₃ oz. bitttersweet chocolate
1 stick plus 3 tbsp. butter, melted
½ c. sugar
6 eggs, separated
1 c. flour
1 tbsp. baking powder
1 tbsp. powdered sugar
12 oz. apricot jam at room temperature

1. Prepare a 9-inch springform pan by cutting waxed paper the exact size of the base of the pan. (Measure the circle for the base by putting the pan on top of the waxed paper and drawing a circle around it.) Then cut a 29X2¼-inch strip for the sides. Insert waxed paper in pan.
2. Preheat oven to 325°F.
3. In a double boiler, heat the chocolate until melted.
4. In a large bowl, beat butter and sugar. Add melted chocolate, then add egg yolks, one at a time, beating continuously until creamy.
5. In another bowl, sift flour and baking powder together.
6. In a third bowl, using clean beaters, beat egg whites and powdered sugar until stiff peaks form.
7. Add egg whites to chocolate mixture. Sift flour mixture onto egg whites, a little at a time. Fold egg whites and flour carefully into chocolate mixture.
8. Pour into prepared pan, spreading batter evenly. Bake for about 50 minutes. (Test for doneness by inserting a toothpick into cake. If the toothpick comes out clean, the cake is done.)
9. Remove cake from oven, remove springform rim, carefully peel off side paper, and allow cake to cool slightly.
10. Turn onto a cake plate and remove base of pan and waxed paper. Slice cake horizontally, spread bottom layer with jam, and replace top layer.

Chocolate Icing:
7 oz. bittersweet chocolate
1 c. powdered sugar
2 tbsp. butter
a few drops fresh lemon juice
8 to 10 tbsp. hot water

1. Melt chocolate in double boiler.
2. Add powdered sugar, butter, lemon juice, and hot water—one tbsp. at a time—to get right consistency for spreading on a cake. While icing is still hot, spread over top and sides of cake, and allow icing to cool completely.

Preparation time: 2 hours
Baking/cooking time: 1 hour
Serves 12