WOLFGANG'S SACHERTORTE
Provided by Food Network
Categories dessert
Time 1h42m
Yield 8 to 10 servings
Number Of Ingredients 13
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
One day in 1832 when Austrian diplomat Klemens von Metternich demanded that his kitchen create a dessert to impress visiting dignitaries, his chef was out sick. Franz Sacher, a 16-year-old kitchen apprentice, used what he had on hand to create what would become the most well-known Viennese dessert: a dark chocolate sponge cake with apricot jam.
Provided by Food Network Kitchen
Time 2h15m
Yield 8 servings
Number Of Ingredients 15
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.
SACHER TORTE
This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!
Provided by Amy A
Categories World Cuisine Recipes European Austrian
Time 5h
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 62.8 g, Cholesterol 123.1 mg, Fat 22.6 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 12.7 g, Sodium 92.7 mg, Sugar 49.7 g
GILDED SACHERTORTE
This famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. It was created in 1832 by Franz Sacher of the Hotel Sacher, in Vienna.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h30m
Yield Make one 8-inch cake
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 300 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder and tap out excess. Melt chocolate in a bowl set over a pan of simmering water, stirring often; set aside.
- Using a mixer, beat together butter and 2/3 cup sugar on medium speed until mixture is pale and fluffy, about 2 minutes. Beat in egg yolks, then vanilla and melted chocolate until thoroughly incorporated. Reduce speed to low and beat in flour. Transfer batter to a large bowl. Put egg whites and salt into cleaned bowl of mixer fitted with whisk attachment. Whisk eggwhite mixture on low speed until foamy. Gradually beat in remaining 1/4 cup sugar and beat just until stiff peaks form, 2 to 3 minutes. Stir half of meringue into chocolate mixture. Gently fold in remaining meringue with a rubber spatula.
- Divide batter between pans; tap firmly on counter to remove any air bubbles. Bake until centers are just set, about 25 minutes. Transfer cakes in pans to wire racks and let cool completely, about 1 hour. Turn out cakes, remove parchment, and reinvert onto rack. Trim cakes flat with a serrated knife.
- Filling: Warm jam in a small saucepan over medium-low heat, stirring occasionally, until loose. Stir in liqueur. Spread warm jam over 1 cake layer and top with remaining layer.
- Ganache (crumb coating): Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and stir until smooth. Refrigerate, stirring every 10 minutes, until ganache is cool and the consistency of buttercream, about 30 minutes. Spread ganache over top and sides of cake with a small offset spatula to create a smooth layer. Refrigerate cake until ganache is firm, about 30 minutes.
- Ganache (glaze): Place cake on a rack set over a rimmed baking sheet. Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and let stand 5 minutes. Stir until smooth and the consistency of honey. Slowly pour ganache over top and down sides of cake, spreading evenly with offset spatula if needed. Let stand until ganache loses its sheen, about 1 hour. Using a small, fine sieve, sift luster dust over top of cake. Dusted cake can be made up to 2 days ahead and stored in refrigerator.
SACHER TORTE
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 415 calories, Fat 21g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
SACHER TORTE
In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don't let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 9 grams, Carbohydrate 136 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 135 milligrams, Sugar 101 grams, TransFat 1 gram
SACHERTORTE
An extremely rich Viennese classic made with layers of chocolate cake filled with apricot jam and enrobed in a creamy-rich chocolate glaze. Sachertorte is traditionally served with whipped cream. It was created in 1832 by Franz Sacher, of the famous family of Viennese hoteliers and restaurateurs.
Provided by Poppy
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 12
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.
Nutrition Facts : Calories 9184.3, Fat 547, SaturatedFat 281.7, Cholesterol 998, Sodium 2638.7, Carbohydrate 1175.4, Fiber 98.2, Sugar 648.1, Protein 119.7
SACHER TORTE
Provided by Moira Hodgson
Categories project, dessert
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease the bottom of three nine-inch or 10-inch pans (foil pans are good). Line the bottoms with waxed paper and grease the paper.
- When separating the eggs, reserve two extra yolks for the frosting. Add salt to egg whites and beat until peaks just begin to firm. Add the sugar a little at a time, beating constantly. Beat a few more minutes till stiff and glossy.
- Meanwhile, melt the chocolate and butter over hot water. Cool a little and add vanilla. Then add this to the yolks, stirring with a wire whisk. It will be thick.
- Add a third of the whites to the chocolate mixture and stir well. Pour onto the remaining whites and sift in flour. Fold altogether with whisk, being careful not to overmix but not leaving any white lumps showing.
- Pour into pans and bake for 25 to 30 minutes. Turn onto rack and peel off the paper.
- Make the frosting. Combine chocolate, cream, corn syrup and sugar in a small heavy pan and heat, stirring until sugar is dissolved and the chocolate is melted. Raise heat to medium and cook to 224 to 226 degrees Fahrenheit on a candy thermometer (soft ball). Using a small wire whisk, beat the hot mixture into the egg yolks. Cool and stir in vanilla.
- When cake is cool, spread apricot preserves between layers and pour frosting over the cake, smoothing sides with spatula. Chill well. Serve cake at almost room temperature.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 69 milligrams, Sugar 35 grams, TransFat 0 grams
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4.2/5 (23)Total Time 45 minsServings 1Calories 450 per serving
- Preheat the oven to 350°F. Spray one 9" by 2" round cake pan with cooking spray and line with parchment.
- Spritz the parchment lightly as well. If your pan isn't at least 2" deep, use two pans instead of one., To make the cake: Over low heat or in the microwave melt the chocolate slowly, stirring well., In a small bowl, lightly beat the 8 egg yolks.
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- Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear.
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