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Cook'n with Betty Crocker 
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Dark Chocolate Sacher Torte |
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Serves: 16 Print this RecipePhyllis Trier - Grand View, New York Bake-Off® Contest 31, 1984 This extremely rich Viennese classic is made with layers of chocolate cake filled with apricot jam and covered with a creamy chocolate glaze. Serve it with billows of whipped cream. CAKE 1/2 cup finely chopped dried apricot 1/2 cup rum * 1 package (1-lb 2.25-oz) pudding-included devil's food cake mix or dark chocolate cake mix 3/4 cup water 1/3 cup oil 3 eggs GLAZE 2 (10-ounce) jars apricot preserves 2 tablespoons rum ** FROSTING 1 (6-ounce) package (1 cup) semisweet chocolate chips 3/4 cup margarine or butter 1/2 to 1 cup sliced almonds Heat oven to 350°F. Grease and flour two 9- or 8-inch round cake pans. In small bowl, combine apricots and 1/2 cup rum; let stand 10 minutes. In large bowl, combine apricot-rum mixture and remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pans. Bake at 350°F. Bake 9-inch pans 25 to 35 minutes, 8-inch pans 35 to 45 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. In small saucepan over low heat, melt glaze ingredients; strain to remove large apricot pieces. To assemble torte, carefully slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate; spread with 1/4 cup glaze. Repeat with remaining layers and glaze, ending with cake layer. Spread remaining 1/4 cup glaze over top of torte, allowing some to run down sides. Refrigerate 1 hour or until glaze is set. In small saucepan over low heat, melt chocolate chips and margarine, stirring constantly until smooth. Refrigerate 30 minutes or until slightly thickened, stirring occasionally. Spread frosting over sides and top of cake. Arrange almond slices on sides of cake. Refrigerate at least I hour before serving. Garnish as desired. Store in refrigerator. TIPS: * To substitute for 1/2 cup rum in cake, use 2 teaspoons rum extract plus water to make 1/2 cup. **To substitute for 2 tablespoons rum in glaze, use I teaspoon rum extract plus water to make 2 tablespoons. HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 30 to 40 minutes. Nutrition Per Serving: Calories 470; Protein 5g; Carbohydrate 58g; Fat 23g; Sodium 380mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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