• 1 cup chocolate chips
  • 8 egg yolks, slightly beaten
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 10 egg whites
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 cup sifted cake flour
  • Apricot Glaze:
  • 1 cup apricot jam
  • 1 1/4 cups water
  • 3/4 cup sugar
  • Icing:
  • 1/4 cup light corn syrup
  • 3 tablespoons water
  • 3 tablespoons butter
  • 6 ounces semisweet chocolate bits


1. Preheat oven to 350 degrees F.

2. Butter bottom of 2, 9-inch cake pans with removable bottoms; dust lightly with flour.

3. Place chocolate chips in saucepan; heat gently until melted. Remove from heat and cool slightly.

4. In small bowl, combine egg yolks with melted chocolate chips; blend well. Add butter and vanilla; stir until smooth and well blended.

5. In separate bowl, beat egg whites and salt together until frothy. Add sugar, 1 tablespoon at a time; beat well after each addition. Beat until stiff peaks form.

6. Fold a third of egg white mixture into chocolate mixture; then fold in remaining egg white mixture. Gradually fold flour into chocolate mixture with rubber spatula; mix until smooth and just blended.

7. Pour batter in prepared pans; bake for 25 to 30 minutes.Cool in pans on wire rack for 1 minute, then turn out onto rack and cool completely.

8. To make glaze, combine jam, water, and sugar in small, heavy saucepan; heat until jam dissolves, stirring constantly. Bring to slow, rolling boil; cook until thickened. Strain through sieve.

9. To make icing, combine corn syrup, water, and butter in saucepan; bring to rapid boil, stirring until butter is melted. Remove from heat; add chocolate. Stir until chocolate is completely melted. Cool to room temperature.

10. Spread glaze between layers and on top of cake. Pour chocolate icing over all, smoothing with wet spatula. Refrigerate cake for 3 hours, or until glaze is set. Remove from refrigerator 30 minutes before serving time

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Submitted 6/13/05.
Source: Creative Cooking: Desserts
Submitted By: Linda Wilson
Viennese Sachertorte