gloria wrote:

> I just came across American's Test Kitchen and they are making an
> extra-chocolate Sachertorte. I went to the website and it's a "premium"
> recipe. I.E. even though I have subscribed to the magazine for years and
> have a couple of copies of their "Best Recipes" cookbooks, they want to
> charge me for the stupid recipe. (Yes, I know I can do a 14 day "free
> trial" but I won't do those because I'm being more selective about
> sharing my credit card, and I don't want the hassle of canceling within
> 14 days.)
>
> Does anyone have it to share?

The Cook's Illustrated web site says the recipe for Sacher Torte was
published in January 2007. If that's the case it'll be in my hardbound
annual for that year. I'll see if I can find it and type it up in the
next couple days if you're sure that's the recipe you want. If you're
asking because you saw it on TV recently, then you saw this *different*
recipe which they call "Chocolate Raspberry Torte".

From http://www.americastestkitchen.com/r...hp?docid=26328

Chocolate-Raspberry Torte
From Season 12: Chocolate Torte

Why this recipe works:Sacher torte, the classic Viennese dessert with
layers of chocolate cake sandwiching apricot jam and enrobed in a
creamy-rich chocolate glaze, always sounds more promising than it
typically is in reality. We set out to create a rich, deeply chocolaty
dessert using Sacher torte as the inspiration, giving it our own spin by
pairing the chocolate with raspberries. For a rich, fudgy base, we
started by baking a flourless chocolate cake in two 9-inch pans, so we
could sandwich the two cakes together rather than deal with halving a
single delicate cake. But when we tried to pick up the second layer and,
later, eat it, the dense cake tore and fell apart. Adding ground nuts
gave it the structure it needed, plus a good boost of flavor. The
winning approach for our filling was to combine jam with lightly mashed
fresh berries for a tangy-sweet mixture that clung to the cake. For the
glaze, we kept things simple, melting bittersweet chocolate with heavy
cream to create a rich-tasting, glossy ganache that poured smoothly over
the cake. And to up the glamour quotient, we dotted fresh raspberries
around the top perimeter of the torte and pressed sliced toasted almonds
along its sides

Makes one 9-inch cake, serving 12 to 16

We recommend using either Callebaut Intense Dark L-60-40NV or
Ghirardelli Bittersweet Chocolate Baking Bar, but any high-quality
bittersweet or semisweet chocolate will work. If you’re refrigerating
the cake for more than 1 hour in step 6, let it stand at room
temperature for about 30 minutes before serving.

Cake and Filling
8 ounces bittersweet chocolate , chopped fine (see note)
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2-inch pieces
2 teaspoons vanilla extract 1/4 teaspoon instant espresso powder 1 3/4
cups (about 7 ounces) sliced almonds , lightly toasted
1/4 cup unbleached all-purpose flour (1 1/4 ounces)
1/2 teaspoon table salt 5 large eggs 3/4 cup (5 1/4 ounces) sugar 1/2
cup fresh raspberries , plus 16 individual berries for garnishing cake
1/4 cup seedless raspberry jam

Chocolate Ganache Glaze
5 ounces bittersweet chocolate , chopped fine (see note)
1/2 cup plus 1 tablespoon heavy cream

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to
325 degrees. Line bottom of two 9-inch-wide by 2-inch-high round cake
pans with parchment paper. Melt chocolate and butter in large heatproof
bowl set over saucepan filled with 1 inch simmering water, stirring
occasionally until smooth. Remove from heat and cool to room
temperature, about 30 minutes. Stir in vanilla and espresso powder.

2. Process 3/4 cup almonds in food processor until coarsely chopped, six
to eight 1-second pulses; set aside to garnish cake. Process remaining
cup almonds until very finely ground, about 45 seconds. Add flour and
salt and continue to process until combined, about 15 seconds. Transfer
almond-flour mixture to medium bowl. Process eggs in now-empty food
processor until lightened in color and almost doubled in volume, about 3
minutes. With processor running, slowly add sugar until thoroughly
combined, about 15 seconds. Using whisk, gently fold egg mixture into
chocolate mixture until some streaks of egg remain. Sprinkle half
almond-flour mixture over chocolate-egg mixture and gently whisk until
just combined. Sprinkle in remaining almond-flour mixture and gently
whisk until just combined.

3. Divide batter between cake pans and smooth with rubber spatula. Bake
until center is firm and toothpick inserted into center comes out with
few moist crumbs attached, 14 to 16 minutes. Transfer cakes to wire rack
and cool completely in pan, about 30 minutes. Run paring knife around
sides of cakes to loosen. Invert cakes onto cardboard rounds cut same
size as diameter of cake and remove parchment paper. Using wire rack,
reinvert 1 cake so top side faces up; slide back onto cardboard round.

4. TO ASSEMBLE TORTE: Place ½ cup raspberries in medium bowl and
coarsely mash with fork. Stir in raspberry jam until just combined.
Spread raspberry mixture onto cake layer that is top side up. Top with
second cake layer, leaving it bottom side up. Transfer assembled cake,
still on cardboard round, to wire rack set in rimmed baking sheet.

5. FOR THE GLAZE: Melt chocolate and cream in medium heatproof bowl set
over saucepan filled with 1 inch simmering water, stirring occasionally
until smooth. Remove from heat and gently whisk until very smooth. Pour
glaze onto center of assembled cake. Use offset spatula to spread glaze
evenly over top of cake, letting it flow down sides. Spread glaze along
sides of cake to coat evenly.

6. Using fine-mesh strainer, sift reserved almonds to remove any fine
bits. Holding bottom of cake on cardboard round with 1 hand, gently
press sifted almonds onto cake sides with other hand. Arrange
raspberries around circumference. Refrigerate cake, still on rack, until
glaze is set, at least 1 hour and up to 24 hours. Transfer cake to
serving platter, slice, and serve.

The link I give above is free, and the site gives some additional
diagrams for assembling the torte and some additional information about
why they chose this recipe rather than a more traditional sachertorte
recipe.

Bob