Prep 50 mins
Cook 30 mins
Source: Better Homes and Gardens A chocolate glaze and apricot preserves spread on a dense chocolate cake are characteristics of this dessert, named for the Viennese hotel owner who created it in 1823.
- 6 egg whites
- 5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, chopped
- 1⁄2 cup butter (no substitutes)
- 6 egg yolks
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup sugar
- 3⁄4 cup all-purpose flour
- 2⁄3 cup apricot preserves
- chocolate curls (optional)
- fresh edible flower (optional)
- 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup whipping cream
- 2 teaspoons light corn syrup
- Heat oven to 350ºF.
- Let egg whites stand at room temperature in a very large bowl for 30 minutes.
- Grease and lightly flour a 9-inch springform pan. Set aside.
- Melt chocolate and butter in a medium saucepan over low heat; cool.
- Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.
- Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).
- Fold about 1 cup of the egg white mixture into chocolate mixture.
- Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in flour(If the bowl is too full, transfer mixture to a larger bowl.).
- Repeat twice, sifting and folding in one-third of the flour at a time.
- Spread batter into the prepared pan. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.
- Completely cool cake in the pan on a wire rack.
- Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.).
- Remove bottom of pan from cake.
- Heat preserves in a small saucepan until melted.
- Press apricot preserves through a sieve; cool slightly.
- CHOCOLATE GLAZE:.
- Cut up 4 ounces semisweet or bittersweet chocolate.
- Heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside.
- Bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan.
- Reduce heat and simmer for 2 minutes. Remove from heat.
- Stir in chocolate mixture.
- Cool to room temperature.
- TO ASSEMBLE:.
- Cut cake horizontally into two even layers.
- Place the bottom layer on a large serving plate.
- Spread the preserves on top of the cake layer on plate.
- Top with the second cake layer.
- Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely.
- Let torte stand at room temperature at least 1 hour before serving.
- If desired, top with chocolate curls; garnish with edible flowers.
I'm not quite sure what went wrong, but my cake just did not turn out well at all. I did substitute duck eggs for chicken eggs simply because someone had given me a dozen of them from their farm -- but that is supposed to be okay. I usually make chocolate cakes with cocoa powder, maybe my chocolate was not good enough quality? Maybe I did not beat the eggs enough - my beater was broken so I used a fork. Who knows. At any rate, my cake was, literally, a flop. It did not rise well and was very dense and vaguely eggy. It was also bland - not very chocolately or sweet. The glaze was superb, however.
This sounds like the original and it tasted like it as well! Thank you!