To me these taste like a really rich brownie layered with raspberry. In my book you can't get a much better pairing than raspberry & chocolate. These do not freeze well which is why they were the last baked good I made for this holiday season.
Sacher Bites
3/4 c unsalted butter
3 oz unsweetened chocolate
1 1/2 sugar
3 eggs
1 1/2 t vanilla
pinch of salt
1 1/4 c all-purpose flour
raspberry preserves
3 oz bittersweet or semisweet chocolate
Preheat oven to 325 F.
In a medium saucepan melt the butter & unsweetened chocolate over low heat. Remove from the heat & stir in the sugar. Stir in the eggs one at a time. Add the vanilla then stir in the salt & flour. Pour the batter into a greased 15x10 inch baking pan with sides. Bake for 15 - 20 minutes until firm. Let cool in the pan.
Spread a thin layer of the raspberry preserves over the top of the cake.
Sacher Bites
3/4 c unsalted butter
3 oz unsweetened chocolate
1 1/2 sugar
3 eggs
1 1/2 t vanilla
pinch of salt
1 1/4 c all-purpose flour
raspberry preserves
3 oz bittersweet or semisweet chocolate
Preheat oven to 325 F.
In a medium saucepan melt the butter & unsweetened chocolate over low heat. Remove from the heat & stir in the sugar. Stir in the eggs one at a time. Add the vanilla then stir in the salt & flour. Pour the batter into a greased 15x10 inch baking pan with sides. Bake for 15 - 20 minutes until firm. Let cool in the pan.
Spread a thin layer of the raspberry preserves over the top of the cake.
Cut the cake in half lengthwise, then again crosswise to make 4 rectangles. Loosen from the pan & stack two rectangles high with the preserves facing up (you'll have two stacks two layers thick).
Cut those rectangles into 2x1 inch squares.
Cut those rectangles into 2x1 inch squares.
Melt the 3 oz of remaining chocolate in a saucepan over low heat. Drizzle over the top of the squares. (I found a fork was best for getting good drizzles). Chill to set the chocolate.
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These are really special.
ReplyDeleteI love sacher torte, haven't had it in years.
Merry Happy!
Are these related to the Sacher Torte? I recall apricot preserve in it.
ReplyDeleteRegardless, I do love the chocolate and raspberry combo and these bites are moist to the max!
These look fantastic, kat! Merry Christmas to you and your family!!
ReplyDeleteNancy
These look beautiful! I love chocolate and raspberry. Merry Christmas!
ReplyDeleteOOoh sacher petits fours.. I was just wondering how to scale my sachertorte recipe for this!
ReplyDeleteMy mother is from Austria and would make the yummy Sacher many times. She made it with apricot or raspberry preserves. I like the apricot but LOVED the raspberry. Thanks so much for sharing this recipe. Happy Holidays.
ReplyDeleteThose are gorgeous! I'm sorry those weren't on my Christmas cookie platter! How delicious!
ReplyDeleteOHMYGOODNESS that looks drop dead gorgeous!
ReplyDeleteThat looks good! Chocolate and raspberry is a great flavour combo!
ReplyDelete