Sachertorte

Submitted by Linda Bullette

Ingredients:

• ½ cup unsalted butter
• ½ cup vegetable oil
• 2 cups sugar
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder (use dark cocoa (Hershey’s))
• 2 large eggs
• ½ cup buttermilk
• 1 tsp vanilla
• 1-1/2 tsp baking soda
• 2 cups apricot jam, pureed (I used no sugar added)

Glaze:

• 1 cup heavy cream
• 16 oz fine quality semisweet or bittersweet chocolate, chopped fine

Directions:

Make the torte: In a saucepan, combine the butter, oil, and 1 cup water and bring the mixture to a boil. In a bowl with an electric mixer beat together the sugar, four, and cocoa powder for 30 seconds until the mixture is combined well. Add the butter mixture in a stream, beating, and beat in the eggs, buttermilk, the vanilla and the baking soda. Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely. With a long serrated knife carefully cut the torte horizontally into 3 even layers. Invert the top layer onto a small rack and spread it with about 2/3 cup of the jam. Top the first layer with the middle layer, spread it with about ½ cup of the jam, and invert the third layer onto the middle layer. Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.