Gilded Sachertorte Recipes

SACHERTORTE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Have all ingredients at room temperature.
• Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
• Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
• Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 inch springform pan.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing.
• To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte

SACHER TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
• Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
• Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
• Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

GILDED SACHERTORTE

Steps:

• Cake: Preheat oven to 300 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder and tap out excess. Melt chocolate in a bowl set over a pan of simmering water, stirring often; set aside.
• Using a mixer, beat together butter and 2/3 cup sugar on medium speed until mixture is pale and fluffy, about 2 minutes. Beat in egg yolks, then vanilla and melted chocolate until thoroughly incorporated. Reduce speed to low and beat in flour. Transfer batter to a large bowl. Put egg whites and salt into cleaned bowl of mixer fitted with whisk attachment. Whisk eggwhite mixture on low speed until foamy. Gradually beat in remaining 1/4 cup sugar and beat just until stiff peaks form, 2 to 3 minutes. Stir half of meringue into chocolate mixture. Gently fold in remaining meringue with a rubber spatula.
• Divide batter between pans; tap firmly on counter to remove any air bubbles. Bake until centers are just set, about 25 minutes. Transfer cakes in pans to wire racks and let cool completely, about 1 hour. Turn out cakes, remove parchment, and reinvert onto rack. Trim cakes flat with a serrated knife.
• Filling: Warm jam in a small saucepan over medium-low heat, stirring occasionally, until loose. Stir in liqueur. Spread warm jam over 1 cake layer and top with remaining layer.
• Ganache (crumb coating): Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and stir until smooth. Refrigerate, stirring every 10 minutes, until ganache is cool and the consistency of buttercream, about 30 minutes. Spread ganache over top and sides of cake with a small offset spatula to create a smooth layer. Refrigerate cake until ganache is firm, about 30 minutes.
• Ganache (glaze): Place cake on a rack set over a rimmed baking sheet. Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and let stand 5 minutes. Stir until smooth and the consistency of honey. Slowly pour ganache over top and down sides of cake, spreading evenly with offset spatula if needed. Let stand until ganache loses its sheen, about 1 hour. Using a small, fine sieve, sift luster dust over top of cake. Dusted cake can be made up to 2 days ahead and stored in refrigerator.

AUSTRIAN SACHERTORTE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center of the oven. Butter and flour the sides of a 9-inch springform pan, then line the bottom with a circle of parchment paper.
• Place the Bittersweet Chocolate (3/4 cup) in a heat-proof bowl and heat over a small saucepan of barely simmering water or in the microwave until just melted. Set aside and cool completely while stirring often.
• Place Unsalted Butter (9 tablespoon) in a large mixing bowl and beat on medium speed until very light and creamy. Add the Powdered Confectioners Sugar (1 cup) on low speed then increase to medium speed and beat again until light and creamy.
• Beat in the Egg (6), one at a time, scraping down the sides of the bowl.
• Add the cooled chocolate and Vanilla Extract (1 teaspoon) and beat until well-mixed and very light and creamy, scraping down the sides of the bowl.
• In a clean bowl, beat the egg whites with about 1 Tbsp of the Granulated Sugar (1/2 cup) on high speed until foamy. Gradually add in the rest of the sugar and continue beating the whites until they form soft, shiny peaks - they should hold their shape but flop over on themselves.
• Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few wisps of egg white remain. Do this carefully so as not to deflate the egg whites.
• Stir together the All-Purpose Flour (1 cup) and Fine Sea Salt (1 pinch) and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift the remaining flour and fold to combine completely.
• In a prepared springform pan, spread the batter evenly and bake for 35-45 minutes or until a toothpick comes out clean. Meanwhile, make the apricot glazing.
• To make the apricot glaze, boil the Apricot Jam (1 1/4 cup) and Water (2 tablespoon) in a small saucepan over medium heat. Cook and stir until the mixture thickens about 2-3 minutes. Strain through a wire mesh sieve and keep warm until ready to use.
• Cool the cake in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side-up onto a rack and allow it to cool completely.
• Turn the cake upside-down so that the flat side is on top. Cut the cake horizontally into two even layers.
• Place one cake layer on the 8 1/2-inch cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.
• Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Allow the apricot glaze to set once it's smooth.
• To make the chocolate glaze, place the Water (1/2 cup) and Granulated Sugar (1 cup) in a heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.
• Attach a candy thermometer and cook, stirring, until the mixture reaches 234 degrees F or 112 degrees C, about 5 minutes. Remove the saucepan from the heat and whisk in the Bittersweet Chocolate (4 ounce). If it thickens, return it to low heat and add few drops of water if necessary.
• This glaze should be smooth and shiny. Turn off heat and stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.
• Pour the chocolate glaze over the top of the cake, first around the edges, then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter.
• To make the writing chocolate, heat Bittersweet Chocolate (1/4 cup) until just melted and stir in Vegetable Oil (1/2 teaspoon) to get a pipeable consistency. Let the mixture cool down a little if it's too runny. Place the mixture into a disposable piping bag.
• With the writing chocolate, pipe the word "Sacher" in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour.
• To serve, let the cake come to room temperature for about one hour before serving. Whip the Heavy Cream (1 cup) to soft peaks.
• Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each slice with a dollop of whipped cream.