Chocolate-Almond Sachertorte

Name: Chocolate-Almond Sachertorte
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters sliced almonds, toasted; 1 Tbsp Amaretto; 1 package devils food cake mix (regular size); 158 milliliters apricot preserves; 177 milliliters baking cocoa; 118 milliliters butter, softened; 79 milliliters canola oil; 1 liters confectioners sugar; 118 milliliters chopped dried apricots; 3 eggs; 79 milliliters boiling water

You can never have too many dessert recipes, so give Chocolate-Almond Sachertorte a try. One portion of this dish contains about 5g of protein, 19g of fat, and a total of 430 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up eggs, amaretto, apricot preserves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

In a small bowl, combine apricots and amaretto; let stand for 15 minutes. In a large bowl, combine the cake mix, water, oil, eggs and apricot mixture. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Ingredients you will need

Amaretto Liqueur

Apricot

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Bowl

Pour into two greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

For filling, in a small saucepan, heat apricot preserves and amaretto on low until preserves are melted, stirring occasionally; set aside.

Ingredients you will need

Apricot Preserves

Preserves

Amaretto Liqueur

Equipment you will use

Sauce Pan

For frosting, in a large bowl, cream the butter, confectioners' sugar and cocoa until light and fluffy.

Ingredients you will need

Powdered Sugar

Frosting

Butter

Cocoa Powder

Cream

Equipment you will use

Bowl

Add water and amaretto. Beat on low speed until combined. Beat on medium for 1 minute or until frosting achieves spreading consistency.

Ingredients you will need

Amaretto Liqueur

Frosting

Water

Cut each cake horizontally into two layers.

Place a bottom layer on a serving plate; spread with half of the filling. Top with another cake layer; spread with 2/3 cup frosting. Top with third layer and remaining filling. Top with remaining cake layer.

Ingredients you will need

Frosting

Spread

Frost top and sides of cake with remaining frosting. Gently press almonds into the sides. Refrigerate for several hours before slicing.

Ingredients you will need

Frosting

Almonds

Equipment

Ingredients

Servings:

237milliliters

sliced almonds, toasted 1Tbsp

Amaretto 1package

devil's food cake mix (regular size)158milliliters

apricot preserves 177milliliters

baking cocoa 118milliliters

butter, softened 79milliliters

canola oil 1liters

confectioners' sugar 118milliliters

chopped dried apricots 3

eggs 79milliliters

boiling water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.