How gorgeous is this cake? This would be a welcome addition to any holiday gathering! Viking River Cruises visits the waterways of Europe collecting the most delectable recipes imaginable, and then they are kind enough to share them… makes you wonder what hidden gems you’ll find onboard, doesn’t it? There’s only one way to find out…
Here is one of the recipes we have collected while traveling through Austria: Sachertorte (pronounced “SOCCER tort”). While the dessert is found in many of Vienna’s coffeehouses, it can also be sampled on many of our ships. Here is a delightful interpretation of this Viennese treasure.
5 oz softened butter
1/2 C sifted confectioner’s sugar
8 egg yolks
8 egg whites
5 oz bittersweet chocolate
2/3 C of flour
1/2 C sugar
2 T apricot jam
8 oz bittersweet chocolate
2 T butter
Preheat oven to 375°F (190°C). Cream together butter and confectioner’s sugar. Add 1 egg yolk at a time, mixing until creamy. Melt 5 oz bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch springform pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including the sides.
Melt the 8 oz bittersweet chocolate with butter and frost cake. Serve with whipped cream.
Cook time: 50-65 minutes.
Makes 8-10 servings.
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