Ravenlynne > wrote:

> Thanks..I've decided to look up a different recipe for the glaze from a
> different sacher torte recipe....one that used 250g chocolate and 60g
> butter. I made the cake and it is divine.

Good thing, too. However, the original recipe, still used in Hotel
Sacher and elsewhere, calls for no butter, let alone vegetable
shortening, in the glaze. Only chocolate, cocoa, sugar and water are
used. Butter is used in the torte itself.

Victor