Viennese Sacher Torte

Categories: None

Serves: 6 Servings

Ingredients:

1/2 c Sweet butter
1/2 c Plus 2 tbspoons
-confectioners sugar
4 oz Melted sweet chocolate
6 Eggs; separated
1 tb Grated lemon rind
1 ts Cinnamon
1/2 ts Cloves
1 c Plus 2 tbspoons very fine
-toasted white breadcrumbs
1/8 ts Salt
Apricot jam

Instructions:
Recipe By : American Cookbook

Cream butter until soft and creamy. Gradually add sugar and continue
beating until well blended. Beat in chocolate and egg yolks, one at a time,
beating well after each addition. Stir in lemon rind, cinnamon, cloves and
breadcrumbs. Mix well. Beat egg whites with salt until stiff, but not dry.
Fold lightly into batter. Bake in 2 greased 8 inch cakes pan in a slow oven
(325 F)25 to 30 min. Remove from pans and cool. Spread apricot jam betwen
layers. Frost with chocolate frosting.

Posted to JEWISH-FOOD digest Volume 98 #003 by BNLImp on
Jan 3, 1998

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