Description
This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!
Ingredients
- 4 ounces semi sweet chocolate (chopped)
- ½ cup butter, softened
- ¼ cup confectioners’ sugar
- 2 teaspoons confectioners’ sugar
- 6 eggs, separated
- ½ cup white sugar
- 2 tablespoons white sugar
- 1 cup cake flour
- ¼ cup water
- ¼ cup white sugar
- 3 tablespoons dark rum, divided
- 1 (12 ounce) jar apricot preserves
- 1 tablespoon water
- 9 ounces semisweet chocolate, chopped
- 3 ounces heavy cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside
- and butter that as well.
- Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted
- then remove from the heat and let cool slightly.
- Beat the butter together with confectioners’ sugar until creamy. Mix in the melted chocolate
- then beat in the egg yolks
- one at a time. In a clean bowl
- beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture
- then fold in cake flour
- until incorporated. Pour into prepared springform pan
- and smooth the top.
- Bake in the preheated oven until the edges begin to pull away from the sides of the pan
- and a toothpick inserted into the center comes out dry
- about 45 minutes. Cool pan on a wire rack for 15 minutes
- then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool
- remove from pan
- and remove parchment paper; slice cake in half horizontally.
- 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 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
- Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan
- and cook until thickened
- about 2 minutes. Stir in remaining rum
- then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup
- then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
- To make the icing
- melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan
- then stir into melted chocolate. Cool slightly
- stirring often
- until the chocolate reaches a spreadable consistency.
- Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake
- and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature
- then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 5 hrs
Servings: 12