Sachertorte Bars

Name: Sachertorte Bars
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1⅓ tbsp unsalted butter; 12 oz unsweetened chocolate (coarsely chopped); 2 cups sugar; 4 large eggs; 2 tsp vanilla extract (pure vanilla extract); ½ tsp salt; 1½ cups all-purpose flour; ½ cup apricot jam; 5 oz good quality bittersweet chocolate (chopped); ½ cup heavy cream; 2 tsp light corn syrup (light)

Inspired by the famous Viennese Sachertorte, these bars feature a brownie base, an apricot jam layer, and a glossy ganache topping.

55 min

Medium

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Ingredients

unsalted butter 1⅓ tbsp

unsweetened chocolate (coarsely chopped) 12 oz

sugar 2 cups

large eggs 4

vanilla extract (pure vanilla extract) 2 tsp

salt ½ tsp

all-purpose flour 1½ cups

apricot jam ½ cup

good quality bittersweet chocolate (chopped) 5 oz

heavy cream ½ cup

light corn syrup (light) 2 tsp

Instructions

Prepare Apricot Jam

In a small saucepan, combine the apricot jam and 1 teaspoon of water. Heat over low heat, stirring with a fork to crush the fruit pieces, for 1 minute.

Prepare Pan

Preheat the oven to 350°F. Line a 9 × 13-inch baking pan with aluminum foil, leaving about 2 inches of foil hanging over each of the two short sides. Butter the foil.

Make Brownie Batter

In a large saucepan, melt the butter and chocolate over very low heat, stirring often, until melted and smooth. Remove the pan from the heat and stir in the sugar. Beat in the eggs one at a time, mixing well. Stir in the vanilla extract and salt. Fold in the flour with a rubber spatula until completely combined. Spread the batter in the prepared pan and smooth the surface with a spatula.

Bake

Bake for 23 to 25 minutes, until the top just feels firm when pressed. Cool on a rack to room temperature.

Unmold and Spread Apricot Jam

Grasping the foil edges, lift the brownie out of the pan and place on a rack. Peel the foil away from the sides of the brownie. Cover the brownie with a cutting board and carefully invert the brownie onto the cutting board. Remove the rack and gently peel off the foil. Brush the warm apricot jam over the top of the brownie (which was originally the bottom). Discard the apricot chunks. Let stand for 10 minutes.

Make Ganache Glaze

Place the chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream and corn syrup to a gentle boil. Carefully pour the cream mixture over the chocolate. Stir gently until the chocolate melts and the mixture is smooth. Refrigerate the glaze for about 15 minutes, or let stand at room temperature, until it thickens slightly but is still pourable.

Glaze

Pour the chocolate over the apricot jam and spread evenly with an offset spatula or small rubber spatula. Let stand at room temperature for 2 to 3 hours until the chocolate glaze is set.

Cut

Using a thin knife (wipe the blade clean after each cut), cut the brownie lengthwise into quarters, then crosswise into 8 strips, for a total of 32 bars.