Sacher Cake recipe


Ingredients
* 5 oz. butter
* 5 oz. icing sugar
* 5 oz. chocolate
* 5 oz. all-purpose flour
* 6 eggs
* 1 tablespoon rum
* 1 tablespoon water
* 3 to 4 tablespoons apricot jam
* CHOCOLATE ICING
* 5 oz. chocolate
* 4 oz. granulated sugar
* 1/4 cup of water
* 1/4 teaspoon melted butter

Recipe
1. Prepare round cake tin size 8 inches (20 cm).
2. Sift all-purpose flour twice.
3. Separate egg yolks and whites.
4. Cream butter with 4 oz.of icing sugar.
5. Melt chocolate with 1 tablespoon of water (chocolate must be soft but not hot).
6. Add egg yolks and melted chocolate gradually to butter and sugar mixture.
7. Add 1 tablespoon rum to mixture and stir lightly.
8. Preheat oven to 350 F
9. Whisk egg whites until stiff with 1 ounce icing sugar.
10. Put beaten egg whites into remaining mixture alternately with the all-purpose flour.
11. Bake in buttered and floured round cake tin for about 50 to 55 minutes.
12. When baked cool 2 minutes, than remove to cooling rack.
13. Spread 3 to 4 tablespoons of warmed apricot jam over cold cake and put chocolate icing on the cake.
14. CHOCOLATE ICING
15. In a saucepan dissolve 4 oz. granulated sugar in a 1/4 cup of water and than bring to boil.
16. Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
17. Cook to ” small thread ” stage, than remove from fire and leave to cool.
18. Melt 5 oz. chocolate until soft but not hot.
19. Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon melted butter into chocolate icing and stir well.
20. Put chocolate icing on the cake.
21. NOTE: Thickness of the chocolate icing must be equal that of the apricot jam.
22. Serve next day with whipped cream if desired.

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6 Responses

  1. dessert says:

    This is an other recipe:
    Ingredients

    * 375g plain chocolate
    * 190g unsalted butter
    * 190g caster sugar
    * 5 eggs seperated
    * 75g ground almonds
    * 40g self raising flour
    * 5 Tbsp apricot jam,filling

    Recipe

    1. preheat oven to 180deg…
    2. melt 225g chocolate in a bowl over a pan of simmering water…add 100g of the butter…remove from heat and stir in the sugar and egg yolks…
    3. whisk egg whites until stiff and fold into the chocolate mixture..fold in ground almonds…sift and fold in the self raising flour…
    4. pour into a greased and lined 22cm cake tin and bake for 45-60mins until just springy to the touch…
    5. turn out cake and cool wire rack.when the cake is cooled,slice in half horizontally and fill with the apricot jam.Melt the remaining butter and chocolate together and spread over the cake.leave for 20mins for the icing to set,then transfer to a serving plate…
    6. note:
    7. the icing can easily be made in the microwave…

  2. dessert says:

    I prepare sacher torte in this way:

    * 6 egg whites
    * 5 ounces semisweet or bittersweet chocolate, chopped
    * 1/2 cup butter (no substitutes)
    * 6 egg yolks
    * 1-1/2 teaspoons vanilla
    * 1/2 cup sugar
    * 3/4 cup all-purpose flour
    * 2/3 cup apricot preserves
    * Chocolate Glaze (see recipe below)
    * Chocolate curls (optional)
    * Edible flowers (optional)

    Directions

    1. Let egg whites stand at room temperature in a very large bowl for 30 minutes. Grease and lightly flour a 9-inch springform pan. Set aside.
    2. Melt chocolate and butter in a medium saucepan over low heat; cool. Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.
    3. Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).
    4. Fold about 1 cup of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat twice, sifting and folding in one-third of the flour at a time.
    5. Spread batter into the prepared pan. Bake in a 350 degre F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Completely cool cake in the pan on a wire rack. Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.) Remove bottom of pan from cake.
    6. Heat preserves in a small saucepan until melted. Press apricot preserves through a sieve; cool slightly.
    7. To assemble, cut cake horizontally into two even layers. Place the bottom layer on a large serving plate. Spread the preserves on top of the cake layer on plate. Top with the second cake layer. Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely. Let torte stand at room temperature at least 1 hour before serving. If desired, top with chocolate curls; garnish with edible flowers.
    8. Chocolate Glaze: Cut up 4 ounces semisweet or bittersweet chocolate. Heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside. Bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan. Reduce heat and simmer for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature.

  3. dessert says:

    AND WITH APRICOT JAM:
    Ingredients

    * 3/4 cup butter
    * 3 squares unsweetened chocolate
    * 1 1/2 cups sugar
    * 3 eggs
    * 1 1/4 cups all-purpose flour
    * 1 1/2 tsp vanilla
    * 3/4 cup apricot jam
    * 2 squares semi-sweet chocolate

    Directions

    1. Generously grease (butter) and flour a 15×10″ jelly roll (sheet cake) pan, and line bottom with parchment paper. Preheat oven to 325F.
    2. Melt butter and unsweetened chocolate together over gently simmering water. Remvove from heat and stir in sugar. Cool slightly.
    3. Add eggs, one at a time, blending thoroughly after each addition.
    4. Add flour and vanilla; mix well.
    5. Spread evenly into prepared pan and bake at 325F for 15 to 20 minutes or until top springs back when lightly pressed. DO NOT OVERBAKE.
    6. Cool in pan 10 minutes; remove from pan and finish cooling on a wire rack.
    7. Heat apricot jam over low heat; press through a sieve to obtain a smooth, glossy texture.
    8. Spread jam evenly over cake surface. Cut in half lengthwise and then crosswise, making four rectangles.
    9. Stack two rectangles atop each other, each jam side up.
    10. Partially melt semi-sweet chocolate over swimmering water. Remove from heat and continue stirring until completely melted (this way the chocoolate doesn’t get too hot and end up melting the jam).
    11. Drizzle chocolate evenly over tops of the two layered cakes. Cut each into about 20 small bars each.
    12. Store in an airtight container in the fridge.
    13. Makes about 40 bars.

  4. dessert says:

    Here a picture made with my iphone:
    http://blogdolci.com/2007/11/02/torta-sacher/

    Enjoy

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