Sachertorte Cookies Recipes

SACHER TORTE COOKIES

Steps:

• Preheat oven to 325°. Cream butter and pudding mix until light and fluffy, 5-7 minutes. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in center of each., Bake until set, 15-18 minutes. Cool in pans 2 minutes; remove from pans to wire racks. Fill each indentation with preserves; cool completely., For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely.

SACHERTORTE COOKIES

Steps:

• Cream the butter and sugar well.
• Beat in the egg.
• Beat in the vanilla extract and milk.
• Sift together the flour, salt, cocoa baking soda and baking powder.
• Blend the dry ingredients into the creamed mixture until a soft dough forms.
• Preheat oven to 350 degrees Roll the dough into 3/4 to 1 inch balls and lay them on a parchment paper lined cookie sheets about 2 inches apart.
• Using your thumb or the round end of the handle of a wooden spoon, make a deep indentation into the centre of each dough ball. about 3/4 of an inch wide.
• Bake for 15-17 minutes until firm to the touch when baked.
• When the cookies are removed from the oven, and while they are still warm, use the round end of a wooden spoon handle or similar instrument to press the centre depressions in the cookies down again to create a good "well" in the centre of the cookies.
• Transfer to a wire rack and cool completely before continuing to fill the cookies.
• In a small saucepan heat the whipping cream to almost boiling over medium low heat.
• Reduce the heat to low and stir in the chocolate chips until melted.
• Spoon about 1/2 tsp of the apricot jam into the cookie "wells"
• Spoon a dollop of the chocolate over the apricot jam to cover it.
• Cool completely at room temperature until the chocolate sets.
• Store or freeze in airtight containers.

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:

• Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.
• Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.
• Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.
• Add confectioners' sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.
• Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.
• In a separate bowl, sift together flour and cornstarch.
• Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.
• Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake's center comes out clean.
• Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.
• Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.
• Make the glaze: Place the sugar, water, and chocolate in a small saucepan and bring to a boil, stirring frequently. Clip a candy thermometer to the side of the pan. Boil, stirring frequently, until the glaze reaches 230°F/110°C, about 5 minutes. The mixture will be smooth, glossy, and pourable and will coat the back of a spoon. Remove from the heat and let stand just until the bubbles die down.
• Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.

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.