“Sleek chocolate frosting flows over cake to make a shiny cloak; spread icing to coat sides. Chill until set, then serve in small wedges with hot espresso.” (Magazine Clipping, May 1983)
Grommon’s Sacher Torte
- 2 Ounces Unsweetened Chocolate
- 3 Tablespoons Salad Oil
- 1/4 Teaspoon Salt
- 1/2 Cup Hot Strong Coffee
- 1 Cup Sugar
- 1 Egg
- 1/4 Cup Buttermilk
- 1 Teaspoon Baking Soda
- 1 Teaspoon Vanilla
- 1 Cup Flour
- 1/2 Cup Apricot Preserves
- 2 Tablespoons Brandy or 1 Teaspoon Brandy Extract
- 5 Ounces Semi-Sweet Chocolate
- 4 Teaspoons Shortening
- In the top of a double boiler, stir chocolate, oil, salt and coffee over barely simmering water until blended.
- Pour mixture into a large bowl and add sugar, egg, buttermilk, baking soda, and vanilla; beat on medium speed until well blended. Add flour and continue beating for 5 minutes, occasionally scraping sides down with rubber spatula.
- Pour into a greased and floured 8-inch cake pan. Bake at 350 degrees until cake begins to pull from sides of pan, about 30 minutes. Set on rack to cool, then remove from pan.
- If you like, wrap cool cake and freeze as long as one week. Thaw, uncovered at room temperature before proceeding.
- Cut cake in half horizontally to make 2 layers. Combine apricot preserves and brandy; spread evenly over bottom layer of cake. Set top layer in place and put cake on a rack.
- In the top of a double boiler over barely simmering water, stir semi-sweet chocolate with shortening until melted.
- Slowly pour chocolate frosting onto center of cake so it flows over the entire surface. With a spatula, guide icing down over sides of the cake to coat smoothly. Chill until the icing is set, at least 30 minutes.
- Using a wide spatula, loosen cake from rack and gently slide onto serving plate.
- If cake is made ahead, cover without touching and chill up to 6 hours; return to room temperature to serve. Makes about 10 servings
1983 Recipe – Jean Hansen