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Sachertorte
Category: Dessert - (347)
Origin: Austria
Source: https://Afar.com
Sachertorte is a chocolate cake, or torte of Austrian origin, invented by Franz Sacher. It is one of the most famous Viennese culinary specialties.
Ingredients:
- 12 tbsp unsalted butter,
- Softened 1 cup confectioner’s sugar
- 8 eggs, separated
- 11/2 tsp vanilla extract
- 7 ounces dark chocolate, melted
- 1/2 cup sugar
- 1 1/8 cup cake flour, sifted
- 1 10-ounce jar apricot jam
(SERVES 12 to 16)
- Softened 1 cup confectioner’s sugar
- 8 eggs, separated
- 11/2 tsp vanilla extract
- 7 ounces dark chocolate, melted
- 1/2 cup sugar
- 1 1/8 cup cake flour, sifted
- 1 10-ounce jar apricot jam
(SERVES 12 to 16)
Preparation:
1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 10-inch springform pan.
2. In a standing mixer fitted with a whisk attachment, cream the softened butter and the confectioner’s sugar together until light and fluffy. Incorporate the egg yolks, one at a time. Add the vanilla extract.
3. Add the melted chocolate, taking care that it’s warm, not hot.
4. In a large bowl, beat the egg whites while gradually adding the sugar until medium peaks form.
5. Fold the egg-white mixture into the butter mixture. Then gently fold the cake flour into the new mixture.
6. Pour the batter into the prepared springform pan and bake for 35 to 40 minutes, or until the cake springs back when pressed with a finger, and an inserted toothpick comes out clean.
7. Let the cake cool completely.
8. In a saucepan, heat the jam to the boiling point.
9. Slice the cooled cake in half, making two discs of equal size.
10. Working on top of a cooling rack set over a sheet pan, spread the hot jam over the bottom disc. Top with the second disc and cover the top and sides of the entire cake with the rest of the jam.
To make the glaze:
INGREDIENTS
1 cup heavy cream
2 tbsp light corn syrup
10 ounces semisweet chocolate
1 tsp vanilla extract
MAKE IT
1. In a saucepan, combine the cream and corn syrup. Bring to a simmer.
2. Remove the pan from the heat and add the chocolate. Do not stir.
3. Cover the pan and let it sit about 10 minutes.
4. Add the vanilla extract. Stir until smooth and glossy. Cool until lukewarm; this will thicken the glaze and make it easier to apply.
5. Spread the glaze over the top and sides of the cake.
6. Let the cake set for about 30 minutes.
7. Serve the torte cool, but not cold, with fresh, slightly sweetened whipped cream.
2. In a standing mixer fitted with a whisk attachment, cream the softened butter and the confectioner’s sugar together until light and fluffy. Incorporate the egg yolks, one at a time. Add the vanilla extract.
3. Add the melted chocolate, taking care that it’s warm, not hot.
4. In a large bowl, beat the egg whites while gradually adding the sugar until medium peaks form.
5. Fold the egg-white mixture into the butter mixture. Then gently fold the cake flour into the new mixture.
6. Pour the batter into the prepared springform pan and bake for 35 to 40 minutes, or until the cake springs back when pressed with a finger, and an inserted toothpick comes out clean.
7. Let the cake cool completely.
8. In a saucepan, heat the jam to the boiling point.
9. Slice the cooled cake in half, making two discs of equal size.
10. Working on top of a cooling rack set over a sheet pan, spread the hot jam over the bottom disc. Top with the second disc and cover the top and sides of the entire cake with the rest of the jam.
To make the glaze:
INGREDIENTS
1 cup heavy cream
2 tbsp light corn syrup
10 ounces semisweet chocolate
1 tsp vanilla extract
MAKE IT
1. In a saucepan, combine the cream and corn syrup. Bring to a simmer.
2. Remove the pan from the heat and add the chocolate. Do not stir.
3. Cover the pan and let it sit about 10 minutes.
4. Add the vanilla extract. Stir until smooth and glossy. Cool until lukewarm; this will thicken the glaze and make it easier to apply.
5. Spread the glaze over the top and sides of the cake.
6. Let the cake set for about 30 minutes.
7. Serve the torte cool, but not cold, with fresh, slightly sweetened whipped cream.
