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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Made with layers of chocolate cake and apricot jam, this Sachertorte offers a delightful mix of textures and tastes that stands out in the dessert world.
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.
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