slasher recipe

Slasher Torte – Tortes Baking Recipes

Ingrains & Directions

  • 6 – 1/2 oz.
  • Semi-sweet chocolate
  • broken or chopped in small chunks
  • 10 Egg whites
  • 1 pin Salt
  • 3/4 c Sugar
  • 8 Egg yolks
  • 1 c Sifted flour
  • 8 tab (1/4 lb.)
  • UNSALTED butter, Melted
  • 1/2 c Apricot jam, rubbed
  • 1 its Vanilla Extract Preheat oven to 350 degrees.
  • Lightly grease and flour two
  • 9 inch round cake tins.
  • In the top of a double boiler (or in a stainless steel bowl set on top of a pan of simmering water (NOT BOILING!!!)
  • Heat chocolate until it melts, stirring occasionally with a wooden spoon.
  • Let cool to room temperature
  • In a small mixing bowl,
  • break up the egg yolks with a fork
  • then beat in the chocolate
  • melted butter and vanilla extract

In a separate bowl

  • Beat egg whites
  • pinch of salt until they foam
  • then add the sugar, one Tables. at a time, continuing to beat until the white’s form stiff
  • unwavering peaks.Mix about
  • 1/3 of the egg whites into the chocolate-yolk mixture
  • then reverse the process and pour the chocolate over the remaining egg whites.
  • Sprinkle the flour over the top.
  • Fold the whites and chocolate mixture together until no trace of the whites remains.

Donor oversold

  • Pour the batter into the prepared tins
  • dividing it evenly between them.
  • Bake in the middle of the oven until the layers are puffed and dry and a toothpick stuck in the center comes out clean.
  • Remove tins from oven; let sit for a few minutes then turn out onto cake rack.
  • Let cool thoroughly while preparing the glaze.
  • 3 oz. unsweetened chocolate,
  • broken or chopped
  • 1 tsp corn syrup
  • 1 egg
  • 1 cup heavy (whipping) cream
  • 1 tsp vanilla
  • 1 cup sugar in small heavy saucepan
  • combine the chocolate
  • cream
  • sugar and corn syrup

Stirring constantly with a wooden spoon
Cook over low heat until the chocolate and sugar are melted, then raise the heat to medium and cook without stirring for about 5 minutes,
or until little of the mixture dropped into a glass of cold water forms a softball.

In a small mixing bowl beat the egg lightly

  • Then stir in 3 Tables. of the chocolate mixture into it.
  • Pour this into the remaining chocolate in the saucepan and stir it briskly.
  • Cook over low heat
  • stirring constantly
  • for 3 or 4 minutes
  • or until the glaze coats the spoon heavily.
  • Remove pan from the heat and add the vanilla.
  • Cool glaze to room temperature.


  • Spread one completely cooled layer of the cake with the apricot jam
  • place the other layer on top.
  • Set the rack over a cookie sheet (to catch drips)
  • holding the saucepan about 2 inches away from the cake
  • pour the glaze over it evenly
  • Smooth the glaze with metal spatula.
  • Let the cake stand until the glaze stops dripping
  • using two metal spatulas
  • transfer it to a plate and refrigerate it for 3 hours to harden the glaze
  • Remove it from the fridge 1/2 before serving.

Post Author: Robbert Whitticker

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