Title: Sachertorte #2
Categories: Cake
Yield: 12 Servings

90 g Butter
80 g Powdered sugar
4 Egg yolks (save the whites)
90 g Semisweet chocolate
4 Egg whites
80 g Granulated sugar
90 g Flour
1/2 ts Baking powder
Apricot marmelade
Melted semi-sweet chocolate

From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman)

Date: 21 Sep 1993 01:51:55 GMT
I tasted this in Germany, when I was visiting a native Austrian friend. The
recipe is from his Grandmother who lived outside of Linz.

Beat 90 grams butter with 80 grams powdered sugar until creamy. Add 4 egg
yolks (save the whites) and mix well.

Melt 90 grams semisweet chocolate and add it to the mix. Beat 4 egg whites
and add 80 grams of granulated sugar. Slowly add this mixture to the
chocolate mixture. Last, fold 90 grams of flour & 1/2 tsp of baking powder
into the mixture.

Bake 60-70 minutes (perhaps less) at 170 degrees (Centigrade)

Cut the baked cake once, put down a layer of apricot marmelade, and put it
back together.

Cover cake with melted semi-sweet chocolate.

Options: When cake is cut, sprinkle rum on cake. Before covering with
chocolate, roll marzipan dough flat, and cover cake with thin layer.

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