Baked Goods
Sacher Torte
makes 12 servings
Ingredients
3/4 cup butter 7/8 cup all-purpose flour 3/4 cup sugar 1/8 teaspoon salt 6 ounces bittersweet chocolate, melted and cooled 1/4 teaspoon cream of tartar 1 teaspoon vanilla extract 1/2 cup apricot jam 8 eggs, separated
Whipped cream: optional
Preheat the oven to 300F. In a large bowl, beat the butter until creamy, then beat in the sugar. Blend in melted chocolate and vanilla. Add the egg yolks, one at a time, beating well after each addition. Fold in the flour. In a large bowl, beat the egg whites until foamy, add the salt and cream of tartar, and beat until stiff. Fold one-third of the whites into the yolk mixture to lighten it, then fold this into the remaining whites. Spread the batter in a greased and floured 9-inch spring-form pan. Bake in the oven for 1 hour and 10 minutes or until a wooden skewer inserted in the cake comes out clean.
Let the cake cool for 15 minutes, then remove sides and bottom of the pan and invert cake onto a rack. Let stand until completely cooled, then place bottom side up on a serving plate. Heat jam and press through a strainer. Brush the top of the cake with apricot glaze. Let stand until cool. Then frost sides and top with warm Chocolate Topping. Serve with whipped cream.
Chocolate Topping: In the top of a double boiler, heat together 6 ounces bittersweet chocolate, 1/4 cup light corn syrup, and 1 tablespoon coffee. Stir until blended. Let cool slightly.
Rum-Kugeln - Rum Balls by Katl Schwarz Mayer
(90 - 100 balls)
| Ingredients | |
| 25 dkg Nuesse, gemahlen | 25 dkg Zucker |
| 10 dkg Hazelnuesse, gemahlen | 2 Eidotter |
| 1/2 Tasse Rum | Maraschino Kirschen |
| 3 Weufel Schokolade (Semi-sweet), gerieben | |
| Ingredients | |
| 8 ozs. finely ground nuts | 8 ozs. Sugar |
| 3 ozs. finely ground hazelnuts | 2 Egg yolks |
| 1/2 cup rum | Maraschino cherrries - soaked overnight in rum |
| 3 squares semi-sweet chocolate, grated | |
Directions: Zutaten alle in eine Schuessel und alles gut durcheinander mischen. Diese Masse gibt 90 - 100 Kugeln. Dazu nimmt man die Maraschino-Kirschen die man ubernacht, oder ein paar Stuenden in den Rum legt.
Den Rum nimmt man dann fuer die Masse. Man nimmt eine Kirsche und ein Teil von der Masse (soviel damit die Kirsche bedeckt ist) und formt eine Kugel. Man rollt diese Kugel in Kristalzucker oder Nuesse. Man wiederholt das Ganze bis alle Kugeln fertig sind.
Directions: In bowl mix all ingredients, except cherries. Use rum after soaking cherries - add to dough. Cover each cherry with enough dough to cover it all and form into a ball. Roll in sugar.