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Get a taste of heaven in a slice of Sachertorte

9 months ago

sachertorte

Luscious chocolate flavors come together in this elegant chocolate cake. Invented by Austrian Franz Sacher, the sachertorte is the most recognized of Viennese sweet creations. And why won’t it be when it pretty much has perfected the formula to satisfy your sweet tooth?

 

SACHERTORTE
Makes 1 8-inch cake

¾ cup Butter
120 grams TP Bittersweet chocolate, grated or cut into small pieces
60 grams TP Unsweetened chocolate, grated or cut in small pieces
¾ cup (150g) Granulated sugar, divided into 100g (1/2 cups) and 50g (1/4 cups)
5 Egg yolks
6 Egg whites
1 tsp Vanilla
1 cup Flour, sifted
1 cup Apricot jam
½ Tbsp Water
1 Tbsp Apricot liqueur
Chocolate ganache
Plain or sweetened whipped cream
CHOCOLATE GANACHE
½ cup Heavy cream
¼ cup (60g) Unsalted butter, cubed at room temperature
1 ½ cups (360g) Couverture chocolate, chopped or grated (or a combination of bittersweet and unsweetened chocolate)

In a saucepan, warm the cream over low heat. Add the chopped chocolates and stir to dissolve until smooth. Add the cubed butter. Stir until smooth. You may reheat if necessary.

  1. Pre-heat oven to 350˚F and prepare two 8-inch round tins with baking paper.
  2. In a double boiler, combine and melt the chocolates. Set aside.
  3. In a bowl, cream butter and first 100 grams of sugar until light and very fluffy (approx.4-5 min) on medium speed.
  4. Add egg yolks one at a time beating well and waiting for it to be incorporated before adding the next one. Turn off the mixer and clean your bowl.
  5. Turn speed to medium low and carefully add the melted chocolate and vanilla. Transfer to another bowl and set aside. Wash the mixing bowl well until squeaky clean, return to the mixer and attach an equally clean wire whisk.
  6. Add egg whites to the bowl, bring the speed up and wait for the egg whites to turn frothy.
  7. In a steady stream, add the remaining 50 grams of sugar and beat to medium peaks; or until dipping the wire whisk into the bowl and when pulled out will give you a meringue peak that slightly bends much like the shape of a bird’s beak.
  8. Add the meringue in 3 parts to the chocolate batter in the other bowl and fold, carefully blending the two mixtures up to 80% or so before adding the second and third batch of meringue.
  9. Transfer the flour to a sifter and sift about a third of flour into the batter and fold again until 80% incorporated. Sift the 2nd third and fold until 80% combined. Add the last third and fold until the batter is smooth and homogenous.
  10. Divide the batter into the pans and bake until springy. Cool slightly over wire racks, meanwhile, prepare the apricot glaze.
  11. Put the apricot jam and water in a food processor or blender and process until fine. Heat the jam to warm, remove from heat and add the liqueur.
  12. Transfer one cake to a cake board and spread about 1/3 of the warm apricot mixture on top and prick with a small knife or wire cake tester to help the cake absorb the apricot spread.
  13. Top with the second warm cake and pour about 1/2 of the remaining apricot jam over, pricking the top of the cake to help absorption. Pour more apricot jam and with an offset spatula push the jelly mixture over to the sides. Refrigerate to set the jelly.
  14. Prepare a cooling rack over a tray to catch the drippings. Bring out the chilled cake and gently pour the ganache over, being mindful to run the ganache over the sides, shake the tray gently to promote the flow. Allow to set. The cake is best served a day or two after with some whipped cream on the side.

 

Recipe by Chef Patty Loanzon and Chef Carlo Estagle

 

Indulge in these chocolate treats:
Chocolate Orange Biscotti
No-Churn Chili Chocolate Ice Cream
Reduced Fat Brownies
Choco-Pretzel Rice Krispie Treats

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