Does anyone know of a good sachertorte recipe?

Ruthe Real: Very sweet but very good. Have fun!http://allrecipes.com/Recipe/Sachertorte/Detail.as...

Jen Maday: SACHERTORTE 1 c. butter, softened4 1/2 oz. pkg. instant chocolate pudding & pie filling mix2 c. flour1 egg3 tbsp. sugar1/2 c. apricot or cherry preserves1/2 c. semi-sweet chocolate chips3 tbsp. butter, meltedHeat oven to 325 degrees. In large bowl cream butter and pudding mix until light and fluffy. Beat in egg. Lightly spoon flour into measuring cup. Gradually add flour at low speed until well mixed and dough forms. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. With thumb, make imprint in center of each cookie.Bake at 325 degrees for 15-18 minutes or until firm to touch. Remove from sheets immediately. Cool. Fill each imprint with 1/2 teaspoon preserves.In small pan, blend chocolate chips and butter over low heat until chocolate melts, stirring constantly. Drizzle 1/2 teaspoon over each cookie. 48 cookies. ORSA! CHERTORTE (This is the original from the Sacher Hotel in Vienna, Austria.)CAKE:8 oz. semi-sweet chocolate1/2 lb. plus 2 tsp. butter1 c. sugar8 egg yolks10 egg whitesPinch of salt1 c. plus 2 tsp. flour1/4 c. apricot jamGLAZE:8 oz. semi-sweet chocolate4 tbsp. white corn syrup4 tbsp. water1/4 lb. butter1 c. heavy cream, whippedPreheat oven to 350 degrees. Line 2 (9 inch) cake pans with wax paper, then coat with butter and flour. Melt the chocolate in microwave or double boiler over hot not boiling water.In a large bowl beat the half pound butter with 3/4 cup of the sugar. Add the egg yolks and beat until light and creamy. Mix in chocolate.In a separate bowl beat egg whites with a pinch of salt until they form soft peaks. Add remaining 1/4 cup of sugar, a tablespoon at a time, beating until stiff. Alternately fold the egg whites and flour, shaking it through a strainer, into the chocolate mixture, adding a quart of each at a time. Mix well.Divide batter between cake pans. Bak! e 25 minutes for a moist fudgy cake. About 35 minutes firmer, ! drier cake. Let rest in the pans for 10 minutes, then turn out onto a cake rack and let cool completely.When cool, trim layers with serrated bread knife, evening sides and layers. Spread top of one layer with apricot jam and place second layer on top. Brush off any loose crumbs. Place cake with place or tray underneath and pour glaze over top. Rotate cake as you do this. Do not try to spread glaze. Let spread over top and down sides. Refrigerate cake for at least 2 hours. Remove from refrigerator 1/2 hour before serving.GLAZE: Chop chocolate coarsely in food processor. Bring rest of ingredients to a boil in a heavy saucepan. Remove from heat and add chopped chocolate, mix well and cool 5 minutes. Place pan in a bowl of ice water and whisk mixture until it reaches consistency of heavy cream. Pour over cake. Serve with unsweetened whipped cream. JM...Show more

Filiberto Ranalli: your choice of 2 recipes for this goodie:http://www.recipezaar.com/recipes.php?s_type=%2Fre.! ..