On Wed 20 Apr 2005 07:02:47a, Dee Randall wrote in rec.food.baking:

>
> "Sapphire" > wrote in message
> oups.com...
>> The recipe sounds delicious! Even though it would you be your first
>> time baking it - and you really shouldn't - I would substitute the
>> apricots and the liquor with raspberries and a raspberry liquor. I am
>> sucker for chocolate and raspberries, and tend to think they go better
>> together than chocolate and apricots - but then again I am not an
>> apricot fan .
>>
>> Good luck!
>
> There's something about the idea of sachertorte made with apricots that
> seem to conjure up "sachertorte." When I hear raspberries and cherries
> and that sort of thing, I think of other types of cakes made with
> chocolate, of which there seem to be plenty of. Don't our tastes run
> different, for I never have liked the combination of raspberries and
> chocolate, always biting into an unnamed choc/raspberry chocolate and
> putting it aside - price of the box of chocolates never being a
> consideration. One time many years ago, a friend of mine baked me a
> cake for a going away present party. Believe it or not, it was ??
> chocolate decadent?? isn't that the one made with raspberries and
> chocolate -- Needless to say, I'll never forget it -- tee hee!
> Dee

I'm with you, Dee. I'm not overly fond of raspberry with chocolate. I
love cherry with chocolate, but for that I want a black forest cake.
Apricot, it's got to be sachertorte.

--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974