Recipe: Sasher Torte
Yield: 1 Servings
6 1/2 oz Semi-sweet chocolate, broken
Or chopped in small chunks 10 Egg whites 1 pn Salt 3/4 c Sugar 8 Egg yolks 1 c Sifted flour 8 tb (1/4 lb) UNSALTED butter, Melted 1/2 c Apricot jam, rubbed 1 ts Vanilla extract
Preheat oven to 350 degrees. Lightly grease and flour two 9 inch round cake tins.
In the top of a double boiler (or in a stainless steel bowl set on top of a pan of simmering water (NOT BOILING!!!), heat chocolate until it melts, stirring occasionally with a wooden spoon. Let cool to room temperature. In a small mixing bowl, break up the egg yolks with a fork, then beat in the chocolate, melted butter and vanilla extract.
In a separate bowl, beat egg whites and pinch of salt until they foam; then add the sugar, one Tbls. at a time, continuing to beat until the whites form stiff, unwavering peaks.
Mix about 1/3 of the egg whites into the chocolate-yolk mixture, then reverse the process and pour the chocolate over the remaining egg whites. Sprinkle the flour over the top. Fold the whites and chocolate mixture together until no trace of the whites remains. Do not overfold.
Pour the batter into the prepared tins, dividing it evenly between them. Bake in the middle of the oven until the layers are puffed and dry and a toothpick stuck in the centre comes out clean.
Remove tins from oven; let sit for a few minutes then turn out onto a cake rack. Let cool thoroughly while preparing the glaze.
3 oz unsweetened chocolate, broken or chopped 1 tsp corn syrup 1 egg 1 cup heavy (whipping) cream 1 tsp vanilla 1 cup sugar
In small heavy saucepan, combine the chocolate, cream, sugar and corn syrup. Stirring constantly with a wooden spoon, cook over low heat until the chocolate and sugar are melted, then raise the heat to medium and cook without stirring for about 5 minutes, or until a little of the mixture dropped into a glass of cold water forms a soft ball.
In a small mixing bowl beat the egg lightly, then stir in 3 Tbls. of the chocolate mixture into it. Pour this into the remaining chocolate in the saucepan and stir it briskly. Cook over low heat, stirring constantly, for 3 or 4 minutes, or until the glaze coats the spoon heavily. Remove pan from the heat and add the vanilla. Cool glaze to room temperature.
Assembly: Spread one completely cooled layer of the cake with the apricot jam; place the other layer on top. Set the rack over a cookie sheet (to catch drips), and, holding the saucepan about 2 inches away from the cake, pour the glaze over it evenly. Smooth the glaze with a metal spatula. Let the cake stand until the galze stops dripping, then, using two metal spatulas, transfer it to a plate and refrigerate it for 3 hours to harden the glaze. Remove it from the fridge 1/2 before serving.
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