Here’s the torte recipe – it is yummy!<\/p>\n
Sacher Tort<\/p>\n
5 semisweet chocolate baking squares cut up<\/p>\n
1 Tbs hard margarine<\/p>\n
1\/2 c margarine softened<\/p>\n
1\/2 cup sugar<\/p>\n
5 egg yolks<\/p>\n
1tsp vanilla<\/p>\n
2 tbsp cocoa<\/p>\n
3\/4 c flour<\/p>\n
1\/4 tsp salt<\/p>\n
5 egg whites<\/p>\n
1 c jam<\/p>\n
Melt chocolate and first amount of margarine in medium saucepan on low, stirring constantly, until smooth. Cool to room temperature.<\/p>\n
Cream second amount of margarine and sugar in medium bowl. Beat in egg yolks and vanilla until light and fluffy. Add chocolate to egg yolk mixture. Beat to blend.<\/p>\n
Sift cocoa into flour and salt in small bowl. Stir into chocolate mixture.<\/p>\n
Beat egg whites with clean beaters in large bowl until stiff. Fold into chocolate mixture in four additions. Turn into greased 9 in springform pan. Bake at 350 for about 30 minutes. A wooden pick in center should come out clean. Cool.<\/p>\n
Cut cake into 2 layers. Spread bottom layer with scant 1\/2 raspberry jam. Add top layer. Spread remaining jam over top and sides. Let stand 1 hour or more to dry slightly. Pour glaze over top and down sides of cake. Cut into 12 wedges.<\/p>\n
Chocolate glaze:<\/p>\n
3\/4 c whipping cream or evaporated milk<\/p>\n
6 semisweet chocolate baking squares cut up<\/p>\n
Heat whipping cream in small saucepan on low. Add chocolate, stirring constantly, until melted and smooth.<\/p>\n","protected":false},"excerpt":{"rendered":"
Here’s the torte recipe – it is yummy! Sacher Tort 5 semisweet chocolate baking squares cut up 1 Tbs hard margarine 1\/2 c margarine softened 1\/2 cup sugar 5 egg yolks 1tsp vanilla 2 tbsp cocoa 3\/4 c flour 1\/4 … Continue reading