Sacher Torte Food

SACHER TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
• Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
• Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
• Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

SACHERTORTE

Steps:

• How to make it: Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour. Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes). If the apricot jam is too solid, heat it briefly and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam. For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution. Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature. Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will "sweat".

SACHER TORTE (HEALTHIER VERSION)

Steps:

• TO MAKE THE CAKE: Preheat the oven to 350^F. Lightly coat two 8" round cake pans with nonstick spray.
• In a small bowl, combine the apricots, hot water, and rum extract. Set aside to soak for 10 minutes, or until the apircots are very soft.
• In a large bowl, using an electric mixer set on high speed, beat the ehh whites for 1 minute, or until foamy. Beat in the buttermilk, prunes, and vanilla extract until blended. Add the apricot mixture and the cake mix. Beat on low spead just until moistened. Beat for 2 minutes longer at high speed. Scrape into the prepared pans.
• Bake for 35 to 40 minutes, or until wooden picks inserted into the center of the cake layers come out clean. Cool on racks for 15 minutes. Invert onto the racks and cool completely.
• TO MAKE THE FILLING: In a small saucepan, melt the preserves and rum extract over low heat. Set aside.
• TO MAKE THE GLAZE: In a small microwaveable cup, combine the chocolate chips and oil. Cook in microwave on high for 30 seconds and stir. Repeat just until the chocolate can be stirred into a smooth glaze. (The chips will not melt compeletely in the microwave oven, but they will get shiny and soft enough to stir until smooth.).
• TO ASSEMBLE THE TORTE: Using a long serrated knife, carefully slice each cake layer in half through the side to make a total of 5 layers. Place 1 layer on a serving plate and spread with one-quarter of the filling. Repeat the layering with the remaining cake and filling. Spread the last of the filling on the top cake layer.
• Carefully pour the glaze over the center of the cake, directing the glaze evenly over the top and sides. Allow the glaze to harden for 5 minutes. Press the almonds decoratively into the sides of the cake. Slice with a serrated knife and serve.

WOLFGANG'S SACHERTORTE

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.
• In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.
• In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.
• Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack.
• To make the apricot filling: puree the apricot preserves. Stir in brandy.
• Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes.
• To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.

SACHER TORTE

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.

SACHER TORTE

Steps:

• Preheat oven to moderately 160°C (325F.).
• Grease a deep 23 cm round cake pan. Line the base with a good baking paper.
• Combine the chocolate and water in a small saucepan. stir over a low heat until the chocolate is melted. Cool. (you can use the microwave for this step. Be very careful not to overcook the chocolate).
• Using an electric mixer, beat the butter and sugar until well combined. Beat in the eggs, one at a time, beating well between addition.
• Stir in sifted flour, almond meal and cocoa.
• Stir in the chocolate mixture.
• Pour the mixture into the prepared pan and bake for about 70 minutes.
• When cooked allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
• When the cake has cooled, split the cake in half. Sandwich together with the apricot jam.
• Return the cake to the wire rack and cover the entire cake wiith a thin layer of ganache. Work the ganache over the cake quickly before it has time to set.
• To make the ganache: heat the chocolate and cream in a double saucepan or in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Strain the ganache before spreading over the cake.
• Decorate: the torte is traditionally decorated by writing, in chocolate, the word "Sacher" a top of the cake.

GILDED SACHERTORTE

Steps:

• Cake: Preheat oven to 300 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder and tap out excess. Melt chocolate in a bowl set over a pan of simmering water, stirring often; set aside.
• Using a mixer, beat together butter and 2/3 cup sugar on medium speed until mixture is pale and fluffy, about 2 minutes. Beat in egg yolks, then vanilla and melted chocolate until thoroughly incorporated. Reduce speed to low and beat in flour. Transfer batter to a large bowl. Put egg whites and salt into cleaned bowl of mixer fitted with whisk attachment. Whisk eggwhite mixture on low speed until foamy. Gradually beat in remaining 1/4 cup sugar and beat just until stiff peaks form, 2 to 3 minutes. Stir half of meringue into chocolate mixture. Gently fold in remaining meringue with a rubber spatula.
• Divide batter between pans; tap firmly on counter to remove any air bubbles. Bake until centers are just set, about 25 minutes. Transfer cakes in pans to wire racks and let cool completely, about 1 hour. Turn out cakes, remove parchment, and reinvert onto rack. Trim cakes flat with a serrated knife.
• Filling: Warm jam in a small saucepan over medium-low heat, stirring occasionally, until loose. Stir in liqueur. Spread warm jam over 1 cake layer and top with remaining layer.
• Ganache (crumb coating): Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and stir until smooth. Refrigerate, stirring every 10 minutes, until ganache is cool and the consistency of buttercream, about 30 minutes. Spread ganache over top and sides of cake with a small offset spatula to create a smooth layer. Refrigerate cake until ganache is firm, about 30 minutes.
• Ganache (glaze): Place cake on a rack set over a rimmed baking sheet. Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and let stand 5 minutes. Stir until smooth and the consistency of honey. Slowly pour ganache over top and down sides of cake, spreading evenly with offset spatula if needed. Let stand until ganache loses its sheen, about 1 hour. Using a small, fine sieve, sift luster dust over top of cake. Dusted cake can be made up to 2 days ahead and stored in refrigerator.

SACHER TORTE

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.