Flluffy Chocolaty Sacher Torte :}

Hello Amazing People, 

This dish I have so much to say about, but I will try an keep it short! This is an Austrian Chocolate Cake. I guarantee you that this is the fluffiest, chocolatyest, mouthwatering cake you will ever try! I could not stop eating eat, and I physically had to stop myself, that is why I have come to blog about it, or else I would be stuffing my face right about now.. :D LOL!!! Anyways here is the recipe we used, and the picture of how our Sacher Torte turned out. I hope you guys like it!

Another Special thanks to Arpan Ganguly for the recipe recommendation, and  Jokabet Hernandez, and Anaysa Urbano For helping me make this cake! :)

Also, THANKS to all and everyone who reads my blog! Love You and have a great day or night! <3 :)

Yiri Cardoso

Sacher Torte

Ingredients:

6 egg whites

6 ounces semisweet or bittersweet chocolate, chopped

½ cup butter

6 egg yolks

1 ½ teaspoons vanilla extract

½ cup sugar

¾ cup all purpose flour

2/3 cup apricot preserves

Directions:

1. Let egg whites stand at room temperature in a very large bowl for 30 minutes. Grease and lightly flour a 9-inch round cake pan. Set aside.
2. Melt chocolate and butter in a medium saucepan over low heat; cool. Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.
3. Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).
4. Fold about 1 cup of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat twice, sifting and folding in one-third of the flour at a time.
5. Spread batter into the prepared pan. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Completely cool cake in the pan on a wire rack. Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.) Remove bottom of pan from cake.
6. Heat preserves in a small saucepan until melted. Press apricot preserves through a sieve; cool slightly.
7. To make the glaze, Melt the cup of semisweet dark chocolate, and mix thoroughly with the boiling water. Set aside until ready to use.
8. To assemble, cut cake horizontally into two even layers. Place the bottom layer on a large serving plate. Spread the preserves on top of the cake layer on plate. Top with the second cake layer. Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely. Let torte stand at room temperature at least 1 hour before serving. 

Enjoy! :) 

Credit for this recipe goes to this site.

http://www.bhg.com/recipe/layer-cakes/sacher-torte/