This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Austrian Christmas Sachertorte
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- #15246
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Torte
1 cup butter
8 egg yolks
6 ounces cooking chocolate
1 cup confectioners' sugar
vanilla extract
10 egg whites
1 cup flour
4 tablespoons apricot jam
Chocolate Frosting
1 cup sugar
7 ounces cooking chocolate
1 cup water
directions
Cream butter with a mixer.
Melt chocolate in a double boiler.
Gradually add the melted chocolate, sugar, and egg yolks (one by one) to the creamed butter, stirring constantly.
Add flour and a dash of vanilla and beat well.
Beat egg whites until stiff and fold into batter. Pour mixture into a well-greased 10-inch mold.
Bake at 300 degrees F for about 1 hour.
Let cool and turn out of mold. Split and spread heated and slightly diluted apricot jam over the lower half of the cake.
Replace top and brush with apricot jam and cover with chocolate frosting.
Chocolate Frosting: Boil sugar and water until sugar is completely dissolved.
Melt the chocolate separately in a double boiler.
Add sugar syrup gradually to chocolate, stirring constantly.
When cooled, frost the cake.
added by
dragonflytears
nutrition data
380 calories, 27 grams fat, 36 grams carbohydrates, 7 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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