Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, sacher torte. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Sacher Torte is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Sacher Torte is something which I have loved my whole life.
It is one of the most famous Viennese culinary specialties. Sacher Torte: Viennese Barbara Cacao shares the controversial story of Vienna's Sacher Cake, and a Sacher Torte recipe. Sacher Torte - History and Recipe of Our Sacher Cake.
To begin with this recipe, we have to prepare a few ingredients. You can cook sacher torte using 20 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Sacher Torte:
- Get Cake base:
- Make ready 150 g soft butter
- Take 150 g powdered sugar
- Make ready 1/2 vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract)
- Take 7 egg yolks
- Take 150 g dark couverture chocolate
- Make ready 1-2 Tbsp Brandy or rum (optional)
- Prepare 7 egg whites
- Make ready 30 g sugar
- Prepare 150 g cake flour
- Make ready 1 tsp baking powder (optional)
- Make ready Fruit jam glaze:
- Prepare 120 g apricot, red current or raspberry jam
- Prepare 50 g sugar
- Take 4 Tbsp water
- Take 1 Tbsp lemon juice (1/2 lemon squeezed)
- Get Chocolate icing:
- Take 200 g sugar
- Make ready 125 ml water
- Take 150 g dark couverture chocolate
Sachertorte Cake, also know as Sacher Cake and Eduard Sacher Torte is a famous classic Viennese cake. Probably the most famous chocolate cake of all-time. Sacher Torte is a classic Austrian chocolate cake, filled with apricot jam and glazed with chocolate. Sachertorte is probably the most famous chocolate cake in the world.
Steps to make Sacher Torte:
- Preheat oven to 170C. Oil and dust with flour a 26 cm springform.
- Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add brandy/rum if using.
- Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed.
- Pour the batter into the springform and even out.
- Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight.
- Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve.
- While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping.
- Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat.
- Melt the chocolate in a water bath and gradually stir in the sugar water.
- Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake.
- Let cool. Serve with whipped cream if you like.
I tried the Gluten Free Sacher torte as a Cherry Chocolate cake and worked well. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. Download Sacher torte stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Tadada drumrolls, here it is, finally, Sacher torte. A beautiful Viennese classic that has a nice, soft inside with a generous spread of apricot jelly and a thick dark chocolate glaze.
So that is going to wrap this up for this special food sacher torte recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
