Sacher-torte (Austrian Chocolate Tart with Apricot Jam)
INGREDIENTS
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Serves 8-10
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When made properly, Sacher-torte is enrobed in a silky, smooth layer of chocolate ganache. This cake will satisfy any sweet tooth. I made sure to make enough glaze that even the novice decorator will be able to coat the entire cake.
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Please note: This is *not* the same recipe as published in my upcoming article in AFAR Magazine. The technique is totally different.
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Ingredients:
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For the cake:
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1/2 stick butter, melted
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3/4 cup flour
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1/4 cup dutch-processed cocoa
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1/4 tsp salt
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6 large eggs
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1 cup sugar
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1 1/2 tsp vanilla extract
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1 1/2 cup apricot preserves (chunk-free, or strained)
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For the glaze:
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1 cup heavy cream
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4 Tbsp light corn syrup
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8 ounces semi-sweet chocolate
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1 tsp vanilla extract
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