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Sachertorte (Original Version)

This is the original Sachertorte recipe, obtained through the courtesy of Mrs Anna Sacher.

Source and licence

"Sachertorte (Original Version)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sachertorte_(Original_Version), revision 4587424), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sachertorte_(Original_Version)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587424

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Austria. Associated with Austria by curated dish list: sachertorte (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat the oven to 275°F (140°C).
  2. Beat butter until creamy.
  3. Melt chocolate. Add sugar and chocolate to butter; stir.
  4. Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8–9-inch cake tin. Pour mixture in.
  5. Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool.
  6. Cook sugar and water to a thin thread.
  7. Melt chocolate in top of double boiler.
  8. Add sugar syrup gradually to chocolate. Stir constantly until icing coats the spoon.
  9. Cut the top off of cake and turn bottom up.
  10. Heat apricot jam slightly and spread over cake. Cover with the chocolate icing.