Hello everyone, Over the weekend I was watching a travel show (and dreaming) It was all about Vienna. They talk about a cake called "Sachertorte Cake" I was wondering if by any chance anyone had a recipe for this cake. It was choc and looked wonderful 
When I was in culinary school, Sachertorte was one of the first cakes we were required to learn. We never had a specific recipe, but it was one layer of dense chocolate cake (any fudgy chocolate cake will work) torted and filled with one layer of apricot jam, then covered with dark ganache and finished with chocolate shavings. Occasionally we used toasted sliced blanched almonds.
It IS wonderful!
Hope that helps!
Sharon
Sachertorte
1 cup real butter
1 cup table sugar
8 large eggs
1 cup flour
8-9 oz semisweet chocolate
half tablespoon baking powder
8-9 oz apricot preserves
Separate the eggs. Do not let ANY of the egg yellow get into the white. In an absolutely clean free of fat mixing bowl and with a clean beater, whip the egg whites until the peaks are stiff. Set the beaten egg whites aside not over 20 minutes.
Warm the chocolate in a double boiler. Cream the butter in the mixer. Add the sugar to the mixing bowl and mix. Add the egg yellows one at a time into the mixing bowl as the beater continues. Add the melted chocolate, continuing to mix. Sift the flour with the baking powder in it.
Butter and flour a springform baking pan. Preheat the oven to 350 � F When the oven is heated, gently stir in the flour and baking powder mixture. Do not over-stir. GENTLY and quickly fold the beaten egg white into the dough. Pour the mixture into the prepared springform pan. Bake at 350�F for one hour. Remove the cake from the oven and place upside down onto a dinner plate. Leave the springform on the cake, but gently loosen the cake from the sides of the pan by opening the springform and gently tapping the (upside down) bottom. Leave the cake to cool or almost cool.
When the cake is relatively cool, remove the springform, cut the cake in half (make two thin cylinders), and slather the apricot preserves onto the lower half still in the plate. Reattach the top half of the cake and apply frosting.
If you have cut the cake to serve it and you wish to save the rest of the cake for another day, it is a good idea to rewarm any leftover frosting you might have and apply it to the cut surfaces of the cake.
Chocolate Icing
This recipe makes icing for 1.5 cakes with generous icing or two cakes with thin frosting.
1 cup table sugar
15 oz semi-sweet chocolate
2 pats butter
Warm the chocolate in a double boiler. To exactly a cup of sugar in a Pyrex measuring cup, add just enough very hot or boiling water to bring the volume back up to the original mark of the sugar volume. Stir until most of the sugar dissolves. Heat in a microwave on high for several minutes or until all the sugar has been dissolved. The sugar should be slightly supersaturated at room temperature, but you should never let it get there. There should be slightly less syrup than your original measurement of sugar. Let the syrup cool a bit to be just about the same temperature as the chocolate. With a whisk, briskly stir the chocolate as you pour in the syrup, very slowly at first. Continue to heat the chocolate on the double boiler as you mix. By the time you finish pouring the syrup, the mixture should be smooth and consistent. If it is not smooth after some mixing with a whisk, add SMALL amounts of water and mix until it becomes smooth. Add the two pats of butter when it is smooth and continue to stir. When the icing begins to skin over when you quit stirring, it is ready to coat the cake.
Move quickly with the icing. Pour it over the top of the cake and very quickly move it around to cover the top. By that time, the icing should be a little more viscous and ready to adhere to the sides of the cake. Dribble the icing down from the top of the cake or pat it onto the sides of the cake, but completely cover the cake in icing. The icing does not swirl or mix around very much. It should harden in place fairly quickly.
Server with real whipping cream and a nice cup of coffee or Cognac.
Found a recipe at Epicurious.com (one of my fav recipe sites!):
http://www.epicurious.com/recipes/recipe_views/views/231043
it is from a book I can't wait to get my hands on:
Kaffeehaus : The Best Desserts from the Classic Cafes of Vienna, Budapest, and Prague
by Rick Rodgers
Anyway, per the reviews, it is apparently a very authentic recipe.
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