Recipe by Nana Lee
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.
Top Review by cm2530
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.
- 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
Directions See How It's Made
- 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.