This Sachertorte recipe harkens back to one of the most famous Viennese culinary specialties. It’s a rich, chocolate cake covered in sweet apricot or raspberry jam and chocolate icing. Bring the tradition alive with HERSHEY’S Cocoa and enjoy this decadent dessert a century in the making.
Heat oven to 325°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with wax paper or foil.
Melt butter in medium saucepan. Add sugar and cocoa; stir until well blended. Remove from heat. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir together flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended. Spread batter into prepared pan.
Bake 16 to 20 minutes or until top springs back when touched lightly. Cool 10 minutes. Invert onto cookie sheet. Carefully peel off paper. Cool thoroughly. Cut in half lengthwise, then crosswise, forming 4 rectangles. Spread preserves over two rectangles. Top with remaining two rectangles. Cut into squares, about 1-1/2 inches; place on wire rack with wax paper beneath to catch drips while glazing.
Prepare SATINY CHOCOLATE GLAZE. Spoon glaze over each square, allowing glaze to drizzle down sides. Garnish with almonds. 4 dozen cookies.
Satiny Chocolate Glaze:
Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until mixture thickens. Do NOT boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.