Sachertorte Cookies Recipes

SACHERTORTE COOKIES

Steps:

• Heat oven to 325º.
• In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well.
• Gradually add flour; mix well.
• Shape dough into 1-inch balls; roll in sugar.
• Place 2 inches apart on ungreased cookies sheets.
• With thumb, make indentation in center of each cookie.
• Bake at 325º for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets.
• Cool 15 minutes or until completely cooled.
• Fill each indentation with 1/2 teaspoon preserves.
• In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth.
• Drizzle glaze evenly over cookies.

WOLFGANG'S SACHERTORTE

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.
• In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.
• In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.
• Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack.
• To make the apricot filling: puree the apricot preserves. Stir in brandy.
• Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes.
• To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.

SACHERTORTE COOKIES

Steps:

• Cream the butter and sugar well.
• Beat in the egg.
• Beat in the vanilla extract and milk.
• Sift together the flour, salt, cocoa baking soda and baking powder.
• Blend the dry ingredients into the creamed mixture until a soft dough forms.
• Preheat oven to 350 degrees Roll the dough into 3/4 to 1 inch balls and lay them on a parchment paper lined cookie sheets about 2 inches apart.
• Using your thumb or the round end of the handle of a wooden spoon, make a deep indentation into the centre of each dough ball. about 3/4 of an inch wide.
• Bake for 15-17 minutes until firm to the touch when baked.
• When the cookies are removed from the oven, and while they are still warm, use the round end of a wooden spoon handle or similar instrument to press the centre depressions in the cookies down again to create a good "well" in the centre of the cookies.
• Transfer to a wire rack and cool completely before continuing to fill the cookies.
• In a small saucepan heat the whipping cream to almost boiling over medium low heat.
• Reduce the heat to low and stir in the chocolate chips until melted.
• Spoon about 1/2 tsp of the apricot jam into the cookie "wells"
• Spoon a dollop of the chocolate over the apricot jam to cover it.
• Cool completely at room temperature until the chocolate sets.
• Store or freeze in airtight containers.