Sacher Torte Recipe
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Category: |
Category: |
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Cake |
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Ingredients: |
Ingredients: Cake
3/4 cup butter
3/4 cup white sugar
8 egg yolks
10 egg whites
6.5 ounces semi sweet chocolate
3/4 cup flour
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Directions: |
Directions: Preheat the oven to 325 ºF. Grease and line the bottom and sides of a 9-inch spring form pan with parchment paper.
Using electric beaters or a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-low speed until smooth. Add the egg yolks beat on medium speed, scraping down the bowl as needed. Melt chocolate in a double boiler. While mixing on medium speed, beat in the melted chocolate. Beat for about 10 minutes.This is now called the butter mixture.
In a separate bowl, sift in the flour and salt and set aside.
In a separate bowl using a clean egg beater, beat the egg whites until very stiff. Fold the whites into the butter mixture alternating with the flour mixture. Do this in in 3 additions, starting with the egg whites. Fold until evenly incorporated.
Scrape the batter into the prepared pan and spread to level. Bake the cake for 60 minutes, until a skewer inserted in the center of the cake comes out clean. Don’t worry if you see a crust form on the top of the cake, or if it domes a little – it will settle once it cools, and the crust actually makes a good base for the cake (since it will become the bottom of the cake.). |
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Icing and assembly |
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Ingredients: |
Ingredients: 2 cups apricot jam
Icing
3 ounces chocolate
1/4 cup butter
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Chocolate Glaze
1 1/2 cup white sugar
3/4 cup water
6 ounces bittersweet chocolate
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Directions: |
Directions:To start assembling the cake, remove it from the pan and place it upside down onto a cake board (or if you don’t have one, use the clean base from your spring form pan.) Use a serrated knife to cut the cake in half horizontally. If you are using apricot jam with pieces of fruit visible, puree the jam to make it smooth and spreadable. Spread an even layer of jam on the top of the bottom layer. Cover the top and sides of the cake with the jam, taking time to make sure it is smooth (this way the glaze will go on smoothly.) Be generous with the jam as it soaks into the cake. Chill the cake for about an hour before icing or glazing.
To make the icing melt the chocolate and the butter and stir till combined. Pour over the cake spreading the icing to cover the top of the cake and as much of the side as possible.
if using Glaze
Bring the sugar, water and chocolate up to a full boil in a medium saucepan over high heat, whisking at first and then stirring constantly until it reaches 232º F on a candy thermometer. Remove the pan from the heat and let the glaze cool for 2 minutes.
Place the cake on a cooling rack that is resting over a parchment-lined baking tray. Pour the hot glaze over the cake starting at the center and letting it flows to the edges and over – Keep the glaze flowing and pour over the edges to make sure any bare spots are covered – do not use a palette knife to spread. The glaze will set quickly. Let this set and then chill until ready to serve |
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Personal
Notes: |
Personal
Notes: Sacher Torte is named after the Sacher Hotel in Vienna, where it was created. A rich chocolate sponge cake is covered in apricot jam and then enrobed with a shiny chocolate glaze. Read more at www.foodnetwork.ca/recipe/annas-sacher-torte/19343/#pCWFTXrgzMrQM2oU.99
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