Classic Sachertorte Austria Recipes

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.

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).

MINIATURE AUSTRIAN SACHERTORTE

Steps:

• Preheat the oven to 350F and place the rack in the center position. Generously butter a 12-muffin tin.
• In a large bowl using an electric mixer, beat the butter and superfine sugar until creamy, about 2 minutes. Melt 7 ounces of the chocolate and add it to the butter mixture, then add the flour and mix until well blended. Add the yolks of 6 of the eggs, one at a time, beating well after each addition. Reserve the extra 2 yolks for another use.
• In a separate bowl using an electric mixer, beat the 8 egg whites until stiff peaks form. Gradually add the egg whites to the chocolate batter, a little at a time, until just incorporated.
• Divide the mixture into the prepared muffin pan and bake until a toothpick comes out clean, about 25 minutes.
• Allow to cool before serving.
• Meanwhile, for the icing, in a medium saucepan over medium heat, melt the granulated sugar in 1/3 cup water. Melt the remaining chocolate and add it to the sugar syrup, and bring the icing to a low boil. Stir with a wooden spoon for about 2 minutes, or until icing is glossy. Add a few drops of boiling water if the icing becomes too thick or to dissolve any sugar crystals that might form.
• In a small saucepan over medium heat, heat the apricot jam and Cointreau until warm.
• To serve, spoon the apricot sauce onto each serving plate and top with a muffin. Ice the muffins with the chocolate icing and top with a dollop of whipped cream.