Treat Tuesday-Sacher Torte
In the late 1980s, my sister studied abroad in Vienna, Austria and slowly she introduced me to some wonderful treats. Being a self professed chocoholic, this Sacher Torte became my favorite cake of the decade! It is such a formal cake to make, but so very easy.
As all good recipes begin, this starts with high quality chocolate that you melt low and slow. I prefer Bittersweet chocolate, but you can certainly use Semisweet. Strong coffee is also added, I use the instant coffee packets from Starbucks, they are excellent for baking.
Once the chocolate is melted, you begin to assemble the cake batter in an electric mixer (my favorite appliance!)
This is a nice, thick batter that produces a dense cake.
Now you need to split the cakes horizontally. I use dental floss…but make certain…absolutely certain, that the floss you are using is unwaxed and NOT flavored! If the floss in your cabinet does not meet this criteria, get out a serrated knife and carefully begin your cutting. The filling is apricot preserves and rum (which you can omit, but I don’t know why anyone would leave out the good part) and then put the cake back together.
Finally the chocolate glaze is poured on top and down the sides of the cake. A little time in the refrigerator and this cake is ready to be enjoyed with a cold glass of milk.
What is the occasion for such a formal cake?
It’s Tuesday.
