Name: Sacher Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1/2 cup chopped dried apricots -; 1/2 cup amaretto -; 1 package devil's food cake mix (regular size) -; 3 large eggs, room temperature -; 3/4 cup water -; 1/3 cup canola oil -; Filling: -; 2/3 cup apricot preserves -; 1 tablespoon amaretto -; Glaze: -; 1 cup heavy whipping cream -; 1/4 cup light corn syrup -; 12 ounces semisweet chocolate, chopped -; 4 teaspoons vanilla extract -; 1 cup toasted sliced almonds, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sacher Torte

1. 1/2 cup chopped dried apricots -

2. 1/2 cup amaretto -

3. 1 package devil's food cake mix (regular size) -

4. 3 large eggs, room temperature -

5. 3/4 cup water -

6. 1/3 cup canola oil -

7. Filling: -

8. 2/3 cup apricot preserves -

9. 1 tablespoon amaretto -

10. Glaze: -

11. 1 cup heavy whipping cream -

12. 1/4 cup light corn syrup -

13. 12 ounces semisweet chocolate, chopped -

14. 4 teaspoons vanilla extract -

15. 1 cup toasted sliced almonds, optional -

How to cook deliciously - Sacher Torte

1. Stage

Preheat oven to 350°. In a bowl, combine apricots and amaretto; let stand for 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes.

2. Stage

Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

3. Stage

For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside.

4. Stage

For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla.

5. Stage

Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half the filling. Top with another layer; spread with a third of glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edge or side of torte. Refrigerate several hours before slicing.