Sachertorte

Name: Sachertorte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 128 grams high-quality bittersweet chocolate, finely chopped; 16 servings Small Batch Chocolate Glaze; 237 milliliters confectioners sugar; 6 larges eggs, separated, at room temperature; 237 milliliters all-purpose flour (spoon gently into cup and level top); 118 milliliters granulated sugar; 16 servings Sweetened Whipped Cream, for serving; 9 Tbsps (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature; 1 teaspoon vanilla extract

Sachertorte might be just the dessert you are searching for. One portion of this dish contains approximately 4g of protein, 13g of fat, and a total of 275 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up vanillan extract, batch chocolate glaze, confectioners' sugar, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Springform Pan

Wax Paper

Oven

In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Microwave

Remove from the heat or the oven, and let stand, stirring often, until cool.

Equipment you will use

Oven

Beat the butter in the bowl of a eavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 inute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.

Ingredients you will need

Powdered Sugar

Chocolate

Egg Yolk

Vanilla

Butter

Equipment you will use

Blender

Bowl

Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.

Ingredients you will need

Granulated Sugar

Egg Whites

Chocolate

All Purpose Flour

Equipment you will use

Hand Mixer

Spatula

Whisk

Bowl

Spread evenly in the pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes.

Equipment you will use

Toothpicks

Wire Rack

Oven

Remove the sides of the pan, and invert the cake onto the rack.

Equipment you will use

Frying Pan

Remove the paper and reinvert on another rack to turn right side up. Cool completely.

To assemble: Using a long serrated knife, trim the top of the cake to make it level.

Equipment you will use

Serrated Knife

Cut the cake horizontally into two equal layers.

Place one cake layer on an 8-inch cardboard round.

Brush the top of the cake layer with the apricot glaze.

Ingredients you will need

Apricot

Glaze

Place the second cake layer on top and brush again.

Brush the top and sides of the cake with the remaining glaze.

Ingredients you will need

Glaze

Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper.

Ingredients you will need

Jelly

Roll

Equipment you will use

Wire Rack

Frying Pan

Let cool until the glaze is set.

Ingredients you will need

Glaze

Make the chocolate glaze (it must be freshly made and warm).

Ingredients you will need

Chocolate Glaze

Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour.

Ingredients you will need

Chocolate Glaze

Glaze

Icing

Equipment you will use

Offset Spatula

Spatula

Remove the cake from the refrigerator about 1 hour before serving.

To serve, slice with a sharp knife dipped into hot water.

Ingredients you will need

Water

Equipment you will use

Knife

Serve with a large dollop of whipped cream on the side.

Ingredients you will need

Whipped Cream

The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.

Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze.For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.

Ingredients you will need

Apricot Preserves

Chocolate

Apricot

Glaze

Rum

From the book Kaffeehaus: The Best Desserts from the Classic Caf¿of Vienna, Budapest, and Prague by Rick Rodgers ©2002Published in 2002 by Clarkson Potter/Publishers, a member of the Crown Publishing Group, a division of Random House, Inc.