SACHER TORTE
One day in 1832 when Austrian diplomat Klemens von Metternich demanded that his kitchen create a dessert to impress visiting dignitaries, his chef was out sick. Franz Sacher, a 16-year-old kitchen apprentice, used what he had on hand to create what would become the most well-known Viennese dessert: a dark chocolate sponge cake with apricot jam.
Provided by Food Network Kitchen
Time 2h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch springform pan; line the bottom with parchment paper. Butter the parchment and dust the bottom and sides with cake flour, tapping out the excess. Microwave the semisweet chocolate in a microwave-safe bowl, stirring every 30 seconds, until smooth; let cool.
- Meanwhile, sift the cake flour and salt into a medium bowl. Beat the butter and 3/4 cup confectioners' sugar in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until light, 1 to 2 minutes. Add the 6 egg yolks, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the melted chocolate. Add the flour mixture and beat until just combined.
- Beat the 4 egg whites in a separate large bowl with a mixer on medium speed until frothy, about 30 seconds. Add the remaining 2 tablespoons confectioners' sugar. Increase the speed to high and beat until the egg whites are stiff and glossy, about 1 more minute. Working in two batches, fold the egg whites into the batter with a rubber spatula until just combined. Spread the batter in the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a rack and let cool 10 minutes, then remove the springform ring and let the cake cool completely. Remove the cake from the bottom of the pan and cut in half horizontally using a long serrated knife.
- Make the filling: Combine 1/2 cup apricot jam, the granulated sugar and water in a small saucepan. Bring to a simmer, stirring, until the jam melts; strain through a fine-mesh sieve into a medium bowl and stir in the rum. Gradually brush about two-thirds of the syrup on the cut sides of the cake, allowing it to soak in. Remove any large pieces of fruit from the remaining 1/2 cup apricot jam; spread over the cut side of the bottom cake half and top with the remaining cake half, cut-side down. Brush the top and sides of the cake with the remaining syrup, allowing it to soak in.
- Make the glaze: Combine the corn syrup and water in a small saucepan and bring to a simmer over low heat, stirring to combine. Remove from the heat and add the bittersweet chocolate; stir until melted and smooth.
- Transfer the cake to a rack set over a baking sheet. Working in two or three batches, pour the glaze over the cake, allowing the excess to drip down the sides. Smooth the glaze with an offset spatula if needed. Refrigerate until the glaze is set, about 30 minutes. Serve with whipped cream.
SACHER TORTE HEART WITH TRUFFLE TOP
In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder. The small size makes it ideal for sharing with a sweetheart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes One 6-inch 2-Layer Cake
Number Of Ingredients 13
Steps:
- Make the cake: Preheat oven to 300 degrees, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
- Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
- Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
- Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
- Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
- Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
- Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes. Arrange truffles over top of cake. Serve.
ASSORTED CHOCOLATE TRUFFLES
Top our Sacher Torte Heart Cake with these truffles. Use different brands of cocoa powder (such as Hershey's, Valrhona, Droste, and Ghirardelli) to make truffles of assorted colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 4
Steps:
- Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
- Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
- Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
- Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round.
SACHER TORTE
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely., For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside. , For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla., Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.
Nutrition Facts : Calories 415 calories, Fat 21g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
More about "sacher torte heart with truffle top food"
SACHER TORTE RECIPE - SUNCAKEMOM
From suncakemom.com
SACHER TORTE HEART WITH TRUFFLE TOP | SYDNEY'SKITCHEN
From insydneyskitchendotcom.wordpress.com
SACHER TORTE RECIPE - FOOD & WINE
From foodandwine.com
SACHER TORTE HEART WITH TRUFFLE TOP | DESSERTS, TRUFFLES, TORTE
From pinterest.com
SACHER TORTE HEART WITH TRUFFLE TOP RECIPE | RECIPE | DESSERTS ...
From pinterest.ca
SACHER TORTE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE THE PERFECT SACHERTORTE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
SACHER TORTE HEART WITH TRUFFLE TOP | PUNCHFORK
From punchfork.com
SACHER TORTE HEART WITH TRUFFLE TOP RECIPE - PINTEREST
From pinterest.com
SACHER TRUFFLE TORTE | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
COOKING, COOKING! - SACHER TORTE HEART WITH TRUFFLE TOP
From kitchendestroyer.tumblr.com
BEST SACHER TORTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SACHER TORTE - I HEART EATING
From ihearteating.com
SACHER TORTE HEART WITH TRUFFLE TOP. I ♥ THE NEW MEURSAULT ALBUM.
From isinginthekitchen.com
SACHERTORTE RECIPE - BBC FOOD
From bbc.co.uk
SACHER TORTE HEART WITH TRUFFLE TOP RECIPE | RECIPE | DESSERTS ...
From pinterest.com
SACHER TORTE HEART WITH TRUFFLE TOP RECIPE | RECIPE | DESSERTS ...
From pinterest.com
SACHER TORTE HEART WITH TRUFFLE TOP | VICTORIA | COPY ME THAT
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love