Sachertorte:

This is unquestionably the most internationally famous of all chocolate cakes.
This torte was created by a Viennese cook in 1832 per request of the Imperial Chancellor of Austria and served at the Hotel Sacher where it met its fame.

It is best to make the cake a day ahead, wrap airtight and let it stand overnight,
or freeze it for a longer time. but don't add icing until the day it is to be served.

Sachertorte is a dense solid masculine two layer chocolate cake with apricot jam as the topping on each layer and a chocolate glaze to cover the whole cake.

Serve with mountains of whipped cream.

The Method:

Prepare a Chocolate "Killer" Cake as directed.

Preheat oven to 350°

Butter an 8" layer-cake pan; line the bottom with wax paper cut to fit.

Butter the paper, dust with flour and tap lightly and shake out excess.

Place cake batter in prepared pan and bake 30 minutes or until a toothpick inserted into the middle comes out clean and dry.

Let stand in pan 10 minutes inverted on a rack to cool.

Cool several hours.

To prepare The Sachertorte:

Strain 8 Tablespoons Apricot Preserves and place in a small pan and slowly bring to a boil.

Cut cake into half so you have two "rounds."

Pour 1/2 of the boiling preserves over one half and place the other half on top and
pour the remaining preserves over the top. Spread evenly.

Warm 1/2 cup of Martha's "Killer" Chocolate Sauce to be used as the chocolate glaze.

Spread evenly over the top of the cake.

Cool and serve with mountains of whipped cream. Enjoy!

"My customers named it. . . "

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