Sachertorte Bites Recipes

SACHER TORTE CAKE BITES (SWEET VALENTINE)

Steps:

• In a large bowl, mix the butter, confectioners sugar and the egg yolks.
• Melt the chocolate over a pot of hot water, then let cool a little.
• Preheat the oven to 350°F (180°C)
• Add the Chocolate to the butter mix and stir.
• Beat the egg whites until the mass keeps its shape and gradually add the sugar while beating.
• Add the beaten egg whites on top of the butter-chocolate mass.
• Add the flour on top.
• With a large spoon or spatular, mix everything carefully by hand.
• Prepare a baking pan with butter and a thin layer of flour.
• Add the cake batter to the pan and bake.
• Depending on the size of the pan: bake for 40 to 60 minutes. During the first 10.15 minutes of the baking time, leave the oven door slightly open.
• Check the cake inbetween: The cake is ready when you press your finger on top and feel a slight resistance.
• When you take the cake out of the oven, turn it upside down but leave it in the baking pan.
• Let the cake cool completely before proceeding.
• If you want to make Sacher cake bites, use heart shaped cookie cutters and cut as many hearts as possible. Otherwise leave the cake as is and proceede with the apricot jam.
• Heat the apricot jam in a pot, then pass it through a fine sieve to make sure there are no fruit pieces or lumps in it.
• Spread the apricot jam on top and on the sides of the cake or - if you make cake pites - just on top. Optional: Cute the cake horizontal in halfes and spread a layer of jam between the two cake layers.

SACHER TORTE BITES

Steps:

• Cream butter and pudding powder together.
• Beat in egg.
• Mix in flour.
• Shape into small balls.
• Roll balls in sugar.
• Place on greased baking sheet.
• Make a dent in each with your thumb.
• Bake in 325 degree F.
• oven for 5 minutes.
• Remove cookies and press dent again.
• Continue baking for about 10 to 15 minutes.
• Fill dents with jam.
• Melt chocolate and butter in small saucepan over low heat.
• Stir to hasten melting.
• Glaze tops of cooled cookies.

SACHERTORTE BITES

Steps:

• Preheat oven to 325°. In a large saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from heat; cool until mixture is warm., In a large bowl, whisk eggs, sugar and vanilla. Whisk into chocolate mixture. Gradually add flour, mixing well., Spread into a greased 15x10x1-in. baking pan. Bake 15-17 minutes or until center is set. Cool completely in pan on a wire rack., Microwave preserves on high for 30 seconds, stirring halfway; spread over bars. Let stand until set. Cut into four rectangles; remove rectangles from pan. Layer two rectangles, jam side up. Cut into 20 bars. Repeat with remaining rectangles. Place bars on waxed paper-lined baking sheets., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; refrigerate until set. Store between layers of waxed paper in an airtight container.

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:

• 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:

• 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.