Miniature Austrian Sachertorte Recipes

AUSTRIAN SACHERTORTE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center of the oven. Butter and flour the sides of a 9-inch springform pan, then line the bottom with a circle of parchment paper.
• Place the Bittersweet Chocolate (3/4 cup) in a heat-proof bowl and heat over a small saucepan of barely simmering water or in the microwave until just melted. Set aside and cool completely while stirring often.
• Place Unsalted Butter (9 tablespoon) in a large mixing bowl and beat on medium speed until very light and creamy. Add the Powdered Confectioners Sugar (1 cup) on low speed then increase to medium speed and beat again until light and creamy.
• Beat in the Egg (6), one at a time, scraping down the sides of the bowl.
• Add the cooled chocolate and Vanilla Extract (1 teaspoon) and beat until well-mixed and very light and creamy, scraping down the sides of the bowl.
• In a clean bowl, beat the egg whites with about 1 Tbsp of the Granulated Sugar (1/2 cup) on high speed until foamy. Gradually add in the rest of the sugar and continue beating the whites until they form soft, shiny peaks - they should hold their shape but flop over on themselves.
• Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few wisps of egg white remain. Do this carefully so as not to deflate the egg whites.
• Stir together the All-Purpose Flour (1 cup) and Fine Sea Salt (1 pinch) and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift the remaining flour and fold to combine completely.
• In a prepared springform pan, spread the batter evenly and bake for 35-45 minutes or until a toothpick comes out clean. Meanwhile, make the apricot glazing.
• To make the apricot glaze, boil the Apricot Jam (1 1/4 cup) and Water (2 tablespoon) in a small saucepan over medium heat. Cook and stir until the mixture thickens about 2-3 minutes. Strain through a wire mesh sieve and keep warm until ready to use.
• Cool the cake in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side-up onto a rack and allow it to cool completely.
• Turn the cake upside-down so that the flat side is on top. Cut the cake horizontally into two even layers.
• Place one cake layer on the 8 1/2-inch cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.
• Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Allow the apricot glaze to set once it's smooth.
• To make the chocolate glaze, place the Water (1/2 cup) and Granulated Sugar (1 cup) in a heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.
• Attach a candy thermometer and cook, stirring, until the mixture reaches 234 degrees F or 112 degrees C, about 5 minutes. Remove the saucepan from the heat and whisk in the Bittersweet Chocolate (4 ounce). If it thickens, return it to low heat and add few drops of water if necessary.
• This glaze should be smooth and shiny. Turn off heat and stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.
• Pour the chocolate glaze over the top of the cake, first around the edges, then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter.
• To make the writing chocolate, heat Bittersweet Chocolate (1/4 cup) until just melted and stir in Vegetable Oil (1/2 teaspoon) to get a pipeable consistency. Let the mixture cool down a little if it's too runny. Place the mixture into a disposable piping bag.
• With the writing chocolate, pipe the word "Sacher" in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour.
• To serve, let the cake come to room temperature for about one hour before serving. Whip the Heavy Cream (1 cup) to soft peaks.
• Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each slice with a dollop of whipped cream.

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.

SACHERTORTE COOKIES

Steps:

• Heat oven to 325º.
• In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well.
• Gradually add flour; mix well.
• Shape dough into 1-inch balls; roll in sugar.
• Place 2 inches apart on ungreased cookies sheets.
• With thumb, make indentation in center of each cookie.
• Bake at 325º for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets.
• Cool 15 minutes or until completely cooled.
• Fill each indentation with 1/2 teaspoon preserves.
• In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth.
• Drizzle glaze evenly over cookies.

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 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.