Sacher Torte

Name: Sacher Torte
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters 1/2 cup almond flour or 2 ounces blanched almonds, ground; 414 milliliters apricot preserves; 142 grams bittersweet chocolate, melted and cooled slightly; 283 grams bittersweet chocolate, chopped; 158 milliliters light corn syrup; 6 larges (large) eggs, separated; 237 milliliters all-purpose flour; 2 Tbsps rum; 0 teaspoons salt; 237 milliliters sugar; 2 sticks unsalted butter, softened

Sacher Torte might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains approximately 7g of protein, 29g of fat, and a total of 522 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have rum, butter, bittersweet chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Springform Pan

In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Bowl

In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy.

Ingredients you will need

All Purpose Flour

Almond Flour

Butter

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in the flours. Beat in one-fourth of the whites, then, using a spatula, fold in the rest of the whites until no streaks remain.

Ingredients you will need

Chocolate

Egg Yolk

Equipment you will use

Spatula

Scrape the batter into the prepared pan and smooth the top.

Equipment you will use

Frying Pan

Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.

Equipment you will use

Toothpicks

Oven

Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.

Equipment you will use

Serrated Knife

Wire Rack

In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.

Ingredients you will need

Apricot Preserves

Water

Equipment you will use

Microwave

Whisk

Bowl

Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan.

Equipment you will use

Springform Pan

Baking Sheet

Wire Rack

Brush the cake with one-third of the melted apricot preserves.

Ingredients you will need

Apricot Preserves

Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer.

Ingredients you will need

Apricot Preserves

Spread

Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top.

Ingredients you will need

Preserves

Spread

Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.

Ingredients you will need

Preserves

Equipment you will use

Serrated Knife

In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids.

Ingredients you will need

Apricot Preserves

Preserves

Equipment you will use

Microwave

Sieve

Bowl

Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.

Ingredients you will need

Preserves

Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute.

Ingredients you will need

Corn Syrup

Water

Rum

Equipment you will use

Sauce Pan

Whisk

Put the chocolate into a heatproof bowl and pour the hot mixture on top.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water.

Ingredients you will need

Chocolate Glaze

Water

Equipment you will use

Whisk

Let cool to warm.

Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side.

Ingredients you will need

Chocolate Glaze

Preserves

Spread

Equipment you will use

Offset Spatula

Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.

Ingredients you will need

Whipped Cream