Posted by: Schmitty 11-11-99 10:06 AM
Viennese Sacher Torte
1/2 cup sweet butter
1/2 cup plus 2 tablespoons confectioners' sugar
4 ounces melted sweet chocolate
6 eggs separated
1 tablespoon grated lemon rind
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup plus 2 tablespoons very fine toasted white breadcrumbs
1/8 teaspoon salt
Apricot Jam
Preheat oven to 325° F. and grease two 8-inch cake pans.
Cream butter until soft and creamy. Gradually add sugar and continue beating until well blended.
Beat in chocolate and egg yolks one at a time beating well after each addition.
Stir in lemon rind, cinnamon, cloves and breadcrumbs. Mix well.
Beat egg whites with salt until stiff but not dry. Fold lightly into batter.
Bake in 2 greased 8 inch cake pans in a preheated slow oven 325 degrees for 25 minutes. Remove from pans and cool.
Spread apricot jam between layers and frost with chocolate frosting.