Sacher Torte{0}
I have been trying to clear out my recipes, tossing ones that I have decided are duds and holding on to the ones that I have found to be real winners. As the owner of a European bakery, I have a bevy of European dessert recipes. Austrian desserts have long held a special place in my heart, as well as my stomach. The following is one of my favorite Sacher torte recipes.
SACHERTORTE
½ C butter, room temp. (4 oz.)
6 oz. Semisweet chocolate, melted and cooled
½ C sugar
¾ C all purpose flour
6 eggs, separated
2 Tbl. Cocoa
¼ tsp. Cream of tartar
¼ C sugar
½ C apricot jam Chocolate glaze
1. Cream butter with ½ C sugar till light and fluffy.
2. Add yolks, two at a time, scraping after each addition. Blend well.
3. With mixer off, add melted chocolate. Blend, scrape, then blend well.
4. In a clean bowl, whip whites with cream of tartar. When foam begins to form, whip in 1/4C sugar, 1 Tbl. At a time. Whip to medium-stiff peaks.
5. Sift together flour and cocoa.
6. Fold whites into chocolate mixture while sifting and folding in flour/cocoa.
7. Spread into 2 – 8” greased and papered cake pans. Bake 350o 25 to 30 minutes. Toothpick will test with a moist crumb. Cool completely.
8. Place 1 cake layer top down, spread with ½ C apricot jam. Place 2nd layer, top down onto bottom layer. Crumb coat with cold chocolate glaze. Refrigerate 10 to 15 minutes. Glaze cake with warm (95o to 100o) chocolate glaze. Refrigerate 15 minutes to set glaze. Serve with sweetened whipped cream.
CHOCOLATE GLAZE
1 C cream
10 oz. Semi-sweet chocolate, finely chopped
2 oz. Butter
1 Tbl. clear Karo syrup
Bring cream and butter to a simmer. Remove from heat. Whisk in chocolate and Karo syrup. Whisk well until the chocolate is melted and the mixture is smooth. Pour through a strainer to remove any tiny lumps of chocolate. This glaze will keep well in the refrigerator for several weeks. When ready to use, heat glaze in a double boiler to approximately 95 o to 100o. ( Cool hot tub temp.)
Note: the thickness of the glaze can be adjusted with more or less chocolate. Different chocolates contain different amounts of cocoa butter, which will effect the thickness of the glaze.
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
