Sacher Cookie Bars
Submitted by: guest12552150
This European-style dessert has a thick chocolate cake layer that's spread with apricot preserves and drizzled with a chocolate glaze.
Ingredients
- 6 oz semisweet chocolate
- 6 oz sweet butter
- 1/3 cup sugar
- 5 large eggs, separated, plus 1 egg white
- 3/4 cup sifted all-purpose flour
- Pinch salt
- 3 tbsp apricot preserves
- Sacher Chocolate Glaze:
- 8 oz semisweet chocolate
- 1/4 cup light-colored corn syrup
- 3 tbsp water
- 2 tbsp butter
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Method
Butter and line two 8x8-inch baking pans with parchment paper. Preheat oven to 350 degrees. Melt chocolate over a double boiler and set aside. Beat together butter, sugar and egg yolks. On low speed, beat in melted chocolate. Add flour. In another bowl, with clean beaters, whip egg whites with salt until they hold their shape. Gradually fold whipped egg whites into cake batter. Turn mixture into cake pans. Gently tap pans to make sure top is level. Bake 45-50 minutes until a toothpick inserted in center comes out clean and top feels firm. Remove cakes from oven and let stand in pan for 10 minutes. Cover pans with a rack and invert, remove paper, cover with another rack, leaving cake right side up. It will be 1 1/4 inches high. Heat apricot preserves just to a boil; spread with a spatula evenly over cakes. Refrigerate cakes to cool completely. Glaze: Chop chocolate into little pieces. Bring water and corn syrup to a boil. Add butter and stir until melted. Add chocolate and whip to combine ingredients. Set glaze aside, stirring occasionally, and allow to cool until it thickens. Use glaze to write the word "Sacher" on top as done in Vienna. When cooled, cut each cake into 8 cookie bars. When serving, add a bowl of freshly whipped heavy cream with cookies as done at the Sacher Hotel.
Notes: The glaze will run off the cakes if not cooled long enough.
Number of Servings: 16
Submitted by: guest12552150 ( See all of guest12552150 Recipes )
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