An elegant, rich Viennese dessert bar with layers of chocolate cake filled with apricot preserves and enrobed in a creamy-rich chocolate glaze. Sachertorte is traditionally served with whipped cream.

Sachertorte Bars

Bars:

1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

1 cup butter
1 2/3 cups granulated sugar
2/3 cup unsweetened baking cocoa
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup apricot or seedless black raspberry preserves

Chocolate Glaze:

2 tablespoons butter
3 tablespoons unsweetened baking cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Garnish:

Sliced almonds

1. Heat oven to 325°F (160°C). Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with wax paper or foil; set aside.
2. In a small bowl combine the flour, baking powder and salt; set aside.
3. In medium saucepan melt butter. Remove from heat and stir in sugar and cocoa; stir until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
4. Gradually add flour mixture to chocolate mixture, stirring until well blended.
5. Spread batter into prepared pan.
6. Bake 16 to 20 minutes or until top springs back when touched lightly. Cool for 10 to 12 minutes.
7. Invert onto cookie sheet. Carefully peel off paper. Cool thoroughly.
8. Cut in half lengthwise, then crosswise, forming 4 rectangles.
9. Spread preserves over two rectangles. Top with remaining two rectangles. Cut into squares, about 1 1/2-inches; place on wire rack with wax paper beneath to catch the drips while glazing.
10. Prepare Chocolate Glaze: In a small saucepan melt butter over low heat; add cocoa and water, stirring constantly until mixture thickens, do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency.. Spoon glaze over each square, allowing glaze to drizzle down sides.
11. Garnish with almonds.

Makes 30 squares.