1 cup butter
2/3 cup of granulated sugar
5 egg yolks
1 tsp almond extract
6 oz bittersweet chocolate, chopped
1 1/2 cups of ground hazelnuts
1 cup of self-rising flour
2 tbsp cocoa
6 egg whites
4 tbs apricot jam
1/3 cup butter
6 oz chocolate

Preheat oven to 325° F. Grease a 9” springform pan, covering the bottom with greased parchment paper. In a mixer, cream the butter with 1/3 cup sugar. Add the egg yolks one at a time, mixing well between each addition. Mix the chocolate and nuts and add to mixture. Stir in almond extract. Remove from the mixer and fold in the cocoa and flour. Whisk the egg whites until stiff, then add the remaining sugar and whip until stiff peaks are formed. Fold the egg white mixture into the batter. Bake for 60-70 minutes or until top is firm and tester comes out clean. Cool and remove from the pan.

Warm the apricot jam until liquid. Spread over the top and sides of the cake. Allow to cool and set slightly. Meanwhile, melt the chocolate and butter together. Place cake on a rack over a lipped cookie sheet. Pour the chocolate mixture over the top of the cake to coat evenly. Allow to cool until icing is set.

Mix \’n\’ Match:
Refined Starbucks® coffees such as Sumatra, Guatemala Antigua and Sulawesi are best paired with the classic sacher torte. Its rich, buttery texture compliments the chocolate undertones. Even more delicious is how the intensity from each coffee holds up to the fruity tang of the torte.

Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix