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January 19, 2010 by GW Editorial Staff
Filed under Best German Recipes, CULINARY
Original Sacher Torte
Ingredients: Six eggs (separated), 130 g butter, 130 g chocolate, 130 g flour, 200 g sugar, chocolate icing, apricot jam.
Instructions: Stir half of the sugar into the butter until stiff, then briefly stir in the egg yolks and the liquid-but-still-luke-warm chocolate. Mix and beat the egg whites and the rest of the sugar into a meringue. Mix both masses, while carefully adding the flour. The combination should be neither too liquid nor too firm, but should have the approximate consistency of the meringue. Bake in a medium oven. The cake should be well cooled before glazing, so it is a good idea to prepare it a day in advance. Round off the upper edges of the cake with a knife. Spread the top and sides with a thin covering of hot jam, then cover with chocolate icing.
Measurement conversions:
|
Metric |
English |
Metric |
English |
|
1 g |
0.035 oz |
10 g |
0.35 oz |
|
100 g |
3.5 oz |
1 l |
0.88 qt |
|
500 g |
1.1 lbs |
1 ml |
0.338 oz |
|
1 kg |
2.2 lbs |
10 ml |
3.38 oz |
|
Das Pfund: A metric pound = 500 grams = 1.1 U.S. pounds |
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