The October Daring Bakers’ challenge was brought to us by Korena of
Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte.
It is an interesting cake. The hard part was to make the glaze which didn't work out as necessary. I'll try again some other time. Thanks!
Sachertorte
Servings: 12-16
Cake Ingredients
¾ cup (180 gm) (4½ oz) (125 gm) good quality bittersweet chocolate, chopped
9 tablespoons (135 ml) (4½ oz) (125 gm) unsalted butter, softened at room temperature
1 cup (240 ml) (4½ oz) (125 gm) confectioners’ sugar
(aka icing sugar or powdered sugar)
6 large eggs, separated, at room temperature
(see note above about egg whites)
1 teaspoon (5 ml) vanilla extract
½ cup (120 ml) (7 oz) (100 gm) granulated sugar
1 cup (120 ml) (4½ oz) (125 gm) all-purpose (plain) flour
(for volume measurement, spoon gently into measuring cup and level top)
pinch fine grain salt
Assembly
Apricot Glaze (see recipe below)
Chocolate Glaze (see recipe below)
Writing Chocolate (see recipe below)
1 cup (240 ml) heavy whipping cream, cold
Directions:
1. Preheat oven to moderately hot 375˚F/350°F fan/190˚C/gas mark 5
with a rack in the centre of the oven. Butter and flower the sides of a
9-inch (23 cm) springform pan, then line the bottom with a circle of
parchment paper.
2. Place the bittersweet chocolate in a heat-proof bowl and heat over a
small saucepan of barely simmering water (make sure that the bowl is not
touching the simmering water) or in the microwave until just melted.
Set aside to cool completely, stirring often.
3. Place the butter in a large mixing bowl and beat with the paddle
attachment of a stand mixer or electric mixer on medium speed until very
light and creamy. Add the confectioners’ sugar on low speed, then
increase to medium speed and beat again until light and creamy.
4. Beat in the egg yolks, one at a time, scraping down the sides of the bowl.
5. Add the cooled chocolate and vanilla and beat until well-mixed and
very light and creamy, scraping down the sides of the bowl.
6. In a scrupulously clean bowl using the whisk attachment, beat the
egg whites with about one tablespoon of the granulated sugar on high
speed until foamy. Gradually add in the rest of the granulated sugar and
continue beating the whites until they form soft, shiny peaks - they
should hold their shape but flop over on themselves.
7. 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.
8. Stir together the flour and salt and sift half of it over the
chocolate mixture. Fold in with a spatula until almost incorporated.
Sift over the remaining flour and fold to combine completely.
9. Spread the batter evenly in the prepared springform pan.
10. Bake in the preheated moderately hot 375˚F/350°F fan/190˚C/gas mark 5
oven for 35-45 minutes (mine took exactly 40 minutes) or until a
toothpick inserted in the middle comes out clean. The cake will crack
and dome in the middle as it bakes but will flatten out as it cools.
11. Cool 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 to cool completely.
12. Assembly: Turn the cake upside-down so that the perfectly flat
bottom of the cake is now the top. Cut the cake horizontally into 2 even
layers.
13. Place 1 cake layer on the 8½-inch (22 cm) cardboard cake round and
spread it generously with about half of the apricot glaze. Allow it to
soak in.
14. 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. Place the cake
on a rack set over a plate or baking sheet lined with waxed paper and
allow the apricot glaze to set.
15. Make the chocolate glaze (it must be used immediately, while still
hot) and pour it over the top of the cake, first around the edge and
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.
16. 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.
17. To serve: Let the cake come to room temperature for about 1 hour
before serving. Whip the cream to soft peaks (this is best done in a
cold bowl with cold beaters). If desired, sweeten it with icing sugar to
taste.
18. Cut the Sachertorte into wedges with a large sharp knife dipped in
hot water and wipe off the blade between cuts. Serve each wedge of cake
with a large dollop of whipped cream.
Apricot Glaze
Servings: 1 quantity (about 1 cup)
Ingredients
1¼ cup (300 ml) (14 oz) (400 gm) apricot jam or preserves (I used plum jam)
2 tablespoons (30 ml) rum (or other liquor) or water
Directions:
1. Boil the jam and rum/water in a small saucepan over medium heat.
2. Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.
3. Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.
Chocolate Glaze
Servings: 1 quantity
Ingredients
1 cup (240 ml) (7 oz) (200 g) granulated sugar
½ cup (120 ml) water
(4 oz) (115 gm) good quality bittersweet chocolate, chopped
Directions:
1. Place the sugar and water in a small, heavy-bottomed saucepan over
medium-high heat and bring to a boil, stirring occasionally.
2. Attach a candy thermometer and cook, stirring, until the mixture
reaches 234˚F/112°C, about 5 minutes. If you don’t have a candy
thermometer, use the method explained in
this video.
3. Remove the saucepan from the heat and whisk in the chocolate. It
might thicken up quite a bit. If it does, return it to low heat and add a
few drops of water if necessary to thin it out to a runny, pourable
consistency. The glaze should be smooth and shiny.
4. Off the heat, stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.
5. Any excess glaze can be stored in a container in the fridge and added to a mug of hot milk to make hot chocolate.
Writing Chocolate
Servings: 1 quantity
Ingredients
¼ cup (60 ml) (1.8 oz) (50 gm) chopped good quality chocolate
½ - 1 teaspoons vegetable oil
Directions:
1. Heat the chocolate until just melted, then stir in enough
vegetable oil to get a pipeable consistency. If necessary, let the
chocolate mixture cool slightly to thicken so that it is not too runny.
2. Place the chocolate in a disposable piping bag or small Ziplock bag
and snip off the tip to make a small hole. I recommend a practice run on
waxed paper before writing on the cake.
.JPG)
.JPG)
Mensagens
.JPG)
