From the kitchen of One Perfect Bite...I rarely post recipes that are involved and I never post recipes that are beyond the skill level of a good home cook. Many will think tonight's Sachertorte is more than they can handle, but that is not the case. The cake has three elements and if you tackle them a step at a time, you'll have no trouble making this classic torte. I don't make it often, but the Silver Fox comes from an Austrian family and this was the "special occasion" cake of his childhood and he requested it for our anniversary last week. How could I say no. His mother "always" made it for him. The recipe I use is long, but it is easy to follow and it produces a lovely European-style torte, that is moister than most versions of Sachertorte. I know you will like it, so, if you have a need for a cake that will impress, do give this one a try. Here is how it's made.
Sachertorte...from the kitchen of One Perfect Bite courtesy of Rick Rogers via Epicurious
4-1/2 ounces bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)
1 cup Apricot Glaze (see recipe below)
Small Batch Chocolate Glaze
Sweetened Whipped Cream , for serving
1) To make torte: Position a rack in center of oven and heat to 400 degrees F. Lightly butter a 9-inch springform pan and line bottom with a round of parchment or wax paper. Dust sides of pan with flour and tap out excess.
2) In top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt chocolate. Remove from heat or oven, and let stand, stirring often, until cool.
3) Beat butter in bowl of a heavy-duty standing mixer fitted with paddle blade on medium-high speed until smooth, about 1 minute. On low speed, beat in confectioners' sugar. Return speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in egg yolks, one at a time, scraping down sides of bowl. Beat in chocolate and vanilla.
4) Beat 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 beaten whites into chocolate mixture to lighten it, then fold in remaining whites, leaving a few visible wisps of whites. Sift half of flour over chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with remaining flour.
5) Spread evenly in pan. Bake until a toothpick inserted in center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove sides of the pan, and invert cake onto the rack. Remove paper and reinvert on another rack to turn right side up. Cool completely.
6) To assemble: Using a long serrated knife, trim top of cake to make it level. Cut cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush top of the cake layer with apricot glaze. Place second cake layer on top and brush again. Brush top and sides of cake with remaining glaze. Transfer cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.
7) Make chocolate glaze (it must be freshly made and warm). Pour all of warm chocolate glaze on top of cake. Using a metal offset spatula, gently smooth glaze over cake, allowing it to run down sides, being sure that glaze completely coats cake (patch any bare spots with spatula and icing that has dripped). Cool until glaze is barely set, then transfer cake to a serving plate. Refrigerate until e glaze is completely set, at least 1 hour. Remove he cake from the refrigerator about 1 hour before serving.
8. To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on side. Yield: 10 to 12 servings.
1-1/4 cups apricot preserves
2 tablespoons golden rum or water
Bring preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.
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