A friend is developing the following Sacher-Torte recipe. It's tasty, but she would like more apricot flavor to come through. Any suggestions?
Sacher-Torte Recipe
The Cake:
½ cup unsalted butter, softened
½ cup superfine sugar
5 large egg yolks
5 ounces imported bittersweet chocolate (melted, slightly warm)
5 large egg whites
1/8 teaspoon salt
1 tablespoon powdered sugar
¾ cup cake flour
1 cup apricot jam
1. Position rack in lower third of oven. Preheat oven to 325 degrees. Butter bottom and sides of 9” springform pan. Cover bottom with parchment circle.
2. Using an electric mixer, cream butter until smooth and light in color. Add the superfine sugar one tablespoon at a time until well blended.
3. Add egg yolks alternately with the melted chocolate. Beat well to a creamy mixture.
4. In another bowl, using clean beaters, beat egg whites on medium-low until frothy. Add salt. On medium-high speed, whip egg whites to the soft peak stage and add powdered sugar. Continue beating to a moist meringue.
5. Sift one-fourth of the flour onto the chocolate. Fold a portion of meringue into the chocolate mixture. Repeat, ending with the meringue.
6. Pour batter into prepared pan. Bake for 25-30 minutes or until torte begins to draw away from sides of pan. Be careful not to overbake.
7. Remove from oven and set on a cake rack about 30 minutes. Release sides of pan and turn torte onto the rack. Remove the bottom of the pan and peel off the paper. Cool completely. (Torte can be wrapped in plastic wrap to ripen for up to three days.)
The assembly:
1. Place torte on a rack over a large pan to catch drippings.
2. Slice cake into two layers with a sharp knife or by holding a piece of fishing line in each hand, sliding it through the center. Sandwich layers together with ¾ cup of the jam.
3. Trim the top and sides of cake to make them even and perfectly level.
4. Warm remaining jam and mix with 1 teaspoon water. Thinly coat the top and sides of cake. This keeps the cake moist and the chocolate glossy.
The glaze:
½ cup superfine sugar
4 tablespoons hot water
2 tablespoons light corn syrup
4 ounces imported bittersweet chocolate, finely chopped
1. Place the sugar, water and corn syrup in a small saucepan. Mix together. Bring to a slow boil, brushing the sides of the pan with a wet brush to prevent crystals from forming.
2. Remove from heat and add chocolate pieces. Let stand one minute, then stir until melted.
3. Holding pan 10 inches above the torte, pour glaze onto center. For a smooth mirrorlike finish, quickly sweep a metal spatula across the top. Lift the rack a couple inches and drop with a bang. This helps spread the glaze down the sides more evenly. Patch the bare spots with a small metal spatula. Let Sacher-Torte stand 15 minutes.
To serve:
1. Slice the torte into wedges and serve with schlagobers—freshly beaten, lightly sweetened cream.
Serves 12.
(recipe is combination of “Great Cakes” “The Chocolate Bible” and “Cooking the Austrian Way”)