Recipe - Viennese Sacher Torte

One half cup Sweet butter
One half cup Plus 2 tbspoons
confectioners sugar
4 ounce Melted sweet chocolate
6 Eggs; separated
1 tablespoon Grated lemon rind
1 teaspoon Cinnamon
One half teaspoon Cloves
1 cup Plus 2 tbspoons very fine
toasted white breadcrumbs
1/8 teaspoon Salt
Apricot jam

Recipe By : American Cookbook

Cream butter until soft and creamy. Gradually add sugar and continue
beating until well blended. Beat in chocolate and egg yolks, one at a time,
beating well after each addition. Stir in lemon rind, cinnamon, cloves and
breadcrumbs. Mix well. Beat egg whites with salt until stiff, but not dry.
Fold lightly into batter. Bake in 2 greased 8 inch cakes pan in a slow oven
(325 F)25 to 30 min. Remove from pans and cool. Spread apricot jam betwen
layers. Frost with chocolate frosting.

Posted to JEWISHFOOD digest Volume 98 #003 by BNLImp BNLImp@aol.com on
Jan 3, 1998