Tyrolean Days and Chicken Dance Nights
SACHERTORTE (Great with coffee Viennese style) (Makes one, nine inch round cake)
6½ Ounces semisweet chocolate broken into small chunks
8 Egg yolks
8 TBS unsalted butter, melted
1 tsp Vanilla extract
10 Egg whites Pinch of salt
¾ Cup sugar
1 Cup all purpose flour
½ Cup apricot jam
GLAZE: 3 Ounces unsweetened chocolate broken into small chunks, 1 Cup heavy cream, 1 Cup sugar, 1 tsp corn syrup, 1 Egg, 1 tsp vanilla extract.
Preheat oven to 350 degrees. Line two 9 by 1½ inch round cake pans with circles of wax paper.
In the top of a double boiler melt chocolate, stirring with a wooden spoon. Break up egg yolks in a bowl and beat in melted chocolate, melted butter and vanilla.
Beat egg whites with pinch of salt then add sugar a little at a time till whites form stiff peaks. Mix 1/3 of egg whites into yolk/chocolate mixture then pour chocolate mixture over egg whites. Sprinkle flour over top and fold whites and chocolate till no trace of whites remain.
Pour batter into lined pans and bake in middle of oven till layers are puffed and dry, test with a toothpick. Turn out of pans onto a cake rack. Let cool while you prepare glaze.
GLAZE: In a small heavy saucepan combine chocolate, cream, sugar and corn syrup. Stirring occasionally cook on low heat till all is melted. Raise heat to medium and cook about 5 minutes without stirring. Mixture is ready when a drop turns into a soft ball when dropped into cold water. In a small bowl beat egg then stir in 3 TBS of chocolate mixture then pour this into remaining chocolate mixture. Cook over low heat for 3 or 4 minutes till glaze coats spoon. Remove from heat and add vanilla. Cool to room temperature. To prepare cake. Spread jam between layers. Pour glaze over cake and smooth with a spatula. Some will drip. Refrigerate for about 3 hours to harden glaze. Remove from fridge ½ hour before serving.