Sacher Torte

Have all ingredients about 70 deg. F
Preheat oven to 325 deg. F

Grate:
5 to 6 oz. semisweet chocolate

Cream well:
1/2 cup sugar and 1/2 cup butter

Beat one at a time until the mixture is light and fluffy:
6 egg yolks

Add the grated chocolate and:
3/4 cup dry bread crumbs
1/4 finely ground bleached almonds
1/4 teaspoon salt

Beat until still, but not drt and fold in:
6 to 7 egg whites
(The extra egg makes a lighter cake.)

Bake in an ungreased removable-rim or spring-form pan 50 mins to
1hr. When well cooled, slice the cake horizontally through the
middle. Should the top be monded, reverse the layers so the finished
cake has a flat top.

Place between the layers:
1 cup apricot jam or preserves

Cover the cake with:
Chocolate Glaze

which should retain its glossy sheen. For a truly Viennese effect,
garnish each slice with whipped cream.


Many thanks to Bojana STEFANOVIC for this fabulous recipe.