tert in seattle wrote on 08 Jun 2006 in rec.food.cooking

> I'll just be using it for the sachertorte which I want to be as
> powerfully chocolatey as possible. The traditional recipe calls for
> either slathering the whole cake in apricot marmalade or putting a
> thin layer of it in the middle. I expect apricot marmalade to mount a
> more serious challenge to chocolate than strawberries would. But
> maybe the marmalade's there more to provide moisture than apricot
> flavor in which case the question is moot.
>
> Thank you for the encyclopedic answers. For my next trick I will
> attempt to mix water and chocolate.
>
>

pre freeze a thin sheet of the apricot marmalade filling...say on a half
sheet pan (using wax/parchment paper of course). Carefully place this on
cake...trim to fit; remove paper. A light dusting of icing/convectionary
sugar and corn starch (mixed) will act like glue and hold the filling to
the cake layers , so less chance of slipage.

--
-Alan