Sachertorte Food

SACHERTORTE

Steps:

• Make the torte: In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil.
• In a bowl with an electric mixer beat together the sugar, the flour, and the cocoa powder for 30 seconds, or until the mixture is combined well, add the butter mixture in a stream, beating, and beat in the eggs, the buttermilk, the vanilla and the baking soda.
• Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean.
• Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely.
• With a long serrated knife carefully cut the torte horizontally into 3 even layers, invert the top layer onto a small rack and spread it with about 2/3 cup of the jam.
• Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer.
• Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.
• Make the glaze: In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it.
• Stir the mixture until the chocolate is melted and it forms a smooth glaze and let it cool until it is lukewarm and thickened but still pourable.
• Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly.
• Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream.

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.

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 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.

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.

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.

CLASSIC SACHERTORTE (AUSTRIA)

Steps:

• Preheat your oven to 400 degrees F and position the rack to the center of the oven.
• Lightly butter a 7-inch springform pan and line with parchment: dust the sides with flour and tap out an excess.
• In a double-boiler, melt the chocolate over simmering water; remover from heat and stir until cooled.
• In a stand mixer fitted with the paddle attachment, beat the butter using medium-high speed until smooth, about 1 minute.
• Switch to low speed, beat in the powdered sugar, then return to medium-high, and beat until fluffy and lighter in color and texture, about 2 minutes.
• Beat in the egg yolks first, one at a time, scraping down the sides of the bowl; beat in the chocolate and the vanilla.
• In another large bowl, beat the egg whites with the castor sugar, using high speed, until they form soft, shiny peaks.
• Stir 1/4 of the egg whites into the chocolate mixture, then fold in the remaining, leaving some strips of white showing.
• Sift half the flour over the sugar, then fold in; repeat with remaining flour.
• Spread the batter evenly into the prepared pan and bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.
• Cool on a wire rack for 10 minutes, then remove the sides of the springform pan and invert the cake onto the rack, remove the paper and re-invert to turn right side up and let cool completely.
• Use a serrated knife to trim the top of the cake to make it level; cut the cake horizontally to make two even layers.
• Place the bottom layer on an 8-inch cardboard cake round; brush the top of the layer with half the warm apricot glaze.
• Place the second layer on top, then brush with the remaining glaze; transfer the cake to a wire rack that has been set over a jellyroll pan (to catch drips) and let the glaze set.
• Pour the warm chocolate glaze over top and use an offset spatula to gently spread the glaze all over, including the sides, so that the cake is completely covered; use any glaze that drips to patch missed spots.
• Once glaze has begun to set, place cake on a serving platter and cool completely in the refrigerator at least an hour; let the cake stand at room temperature 1 hour before serving.
• If desired, serve with a saucer of unsweetened whipped cream for dipping.
• For the apricot glaze: In a small saucepan, bring the preserves and rum (or water) to a boil over medium heat, stirring often; cook, stirring, until very sticky and does not easily leave the spoon, 2 to 3 minutes. Strain through a wire sieve, pressing on the solids. Use warm.
• For the chocolate glaze: In another small saucepan, heat the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, uncovered, stirring, until it reaches 234 degrees F on a candy thermometer, about 5 minutes. Remover from heat and stir to cool for about 1 minute. Use immediately and do not scrape the pan (the chocolate that clings to the saucepan will not be a glaze, it is too thick).

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".