1 package (6 ounces) Semi-sweet chocolate chips
1/2 cup Water
2 tablespoons Butter
1 3/4 cups Flour
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla
6 Eggs, at room temperature
1 1/2 cups Sugar
1 jar (12 ounces) Apricot Preserves
Chocolate Glaze
1/2 cup Evaporated Milk
1 package (6 ounces) Semi-Sweet Chocolate Pieces
For cake, melt chocolate in a small water bath using 1/2 cup water. Be sure that the water does not boil. Add butter and stir until butter is melted and the mixture is smooth. Remove from heat and set aside. Sift together: flour, baking soda, and salt. In a large bowl, beat eggs and vanilla until foamy. Add sugar gradually and continue beating until mixture is thick and lemon colored and eggs hold a crease, this will take about 5 minutes. Gradually fold in flour mixture alternately with chocolate mixture, mixing after each addition until ingredients are well incorporated.
Pour batter into 3 nine-inch cake pans, which have been buttered and floured. Bake at 350 degrees for 25 minutes, or until done. Allow to cool, and loosen cakes from pans. When completely cool remove from pans and place on a wire rack. Spread 1/2 jar of preserves over 1 cake layer, and then place the second layer on top. Spread remaining jam over it. Top with third later. And spread the top and sides of the cake with the chocolate glaze.
To make the chocolate glaze, heat the chocolate chips and evaporated milk in a saucepan over moderate heat, take care not to scorch the chocolate. You may need to add a little milk if this is too thick.
Yield: 12 servings.
1/2 cup Water
2 tablespoons Butter
1 3/4 cups Flour
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Vanilla
6 Eggs, at room temperature
1 1/2 cups Sugar
1 jar (12 ounces) Apricot Preserves
Chocolate Glaze
1/2 cup Evaporated Milk
1 package (6 ounces) Semi-Sweet Chocolate Pieces
For cake, melt chocolate in a small water bath using 1/2 cup water. Be sure that the water does not boil. Add butter and stir until butter is melted and the mixture is smooth. Remove from heat and set aside. Sift together: flour, baking soda, and salt. In a large bowl, beat eggs and vanilla until foamy. Add sugar gradually and continue beating until mixture is thick and lemon colored and eggs hold a crease, this will take about 5 minutes. Gradually fold in flour mixture alternately with chocolate mixture, mixing after each addition until ingredients are well incorporated.
Pour batter into 3 nine-inch cake pans, which have been buttered and floured. Bake at 350 degrees for 25 minutes, or until done. Allow to cool, and loosen cakes from pans. When completely cool remove from pans and place on a wire rack. Spread 1/2 jar of preserves over 1 cake layer, and then place the second layer on top. Spread remaining jam over it. Top with third later. And spread the top and sides of the cake with the chocolate glaze.
To make the chocolate glaze, heat the chocolate chips and evaporated milk in a saucepan over moderate heat, take care not to scorch the chocolate. You may need to add a little milk if this is too thick.
Yield: 12 servings.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52373-vitellos-bakery-sacher-torte.html
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