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Sacher Torte

I've been thinking about making a Sacher torte for awhile now. The recipe (Epicurious is my favorite) is in the classic style, before the invention of baking powder. The cake is lifted by foamed eggs whites into which the flour is folded. Once that technique is mastered, the cake is pretty straightforward. Apricot jam makes the filling. The chocolate glaze pours on and smooths itself out very nicely. This is a wonderful cake, rich but not overstuffed with ingredients.

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