Grommon’s Sacher Torte

“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

Course: Cakes & Cupcakes
Cuisine: Viennese

Ingredients

  • 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

Instructions

  • 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