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Sachestorte (Sachertorte)

This month’s recipe for Sachertorte comes from Vienna, Austria. It was created by Franz Sacher, a 16-year-old apprentice baker, in 1832. The Sachertorte consists of a dense chocolate cake with a thin layer of apricot jam in between two halves, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream, but if you like things sweeter, use the sweetened version.

One of the torte’s key ingredients is the apricot. This fruit originated in China but is now found around the world. The only place it is not grown is Antarctica. The apricot tree is part of the rose family with its fruit closely related to peaches, almonds, plums and cherries. Apricots are a good source of vitamin A and are high in natural sugar. Dried apricots are an excellent source of iron.

The original Sachertorte can be tricky to make, but this version is simpler and close to the original. If you would like to try to make the original version there are recipes on the internet along with some instructional videos on YouTube.

1 package devil’s food cake mix (regular size)
3 large eggs, room temperature
3/4 cup water
1/3 cup canola oil

2/3 cup apricot preserves

½ cup boiling water
1 cup sugar
16 ounces bittersweet chocolate, chopped
1 cup toasted sliced almonds, optional

Preheat oven to 350°. In a bowl, combine cake mix, eggs, water and oil. Beat on low speed 30 seconds; beat on medium 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 22-27 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

For the filling, heat the apricot preserves on low in a small saucepan, stirring occasionally, until preserves are melted; strain and set aside.

For glaze, combine the sugar, water and chocolate in a small saucepan and bring just to a boil (about 5 minutes). The glaze should be smooth and shiny.

Using a long-serrated knife, cut each cake horizontally in half. Place one layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with a third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edge or side of torte. Refrigerate for several hours before slicing.

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