"Boron Elgar" > schrieb im Newsbeitrag
...
> On Sat, 11 Feb 2012 12:14:29 -0700, gloria p >
> 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?
>>
>>gloia p
>
>
> This is the only one I see and it is marked "Premium," as it is also
> on the CI subscriber pages. Hope this is it.
>
> Frankly, these *******s have gotten a ton of money out of me over the
> years and screwed me on various subscriptions by front-loading them
> with 2-3 month old issues before sending the current one.
>
> Enjoy!
>
Ah, Neimann-Markus (sp?) - cookie recipe strikes again.

They've screwed you again, btw. That's no Sachertorte.

>
> Published January 10, 2007.
>
> Serves 8 to 10
>
> This cake stores very well in an airtight container or under a glass
> cake dome in the refrigerator for up to 48 hours. The cake texture
> becomes slightly more dense and the overall flavor more intense after
> at least 6 hours in the refrigerator. Bring the cake to room
> temperature before serving with whipped cream and, according to
> tradition, a cup of strong coffee.
> Ingredients
>
> Filling
> 1jar apricot jam (18 ounces, about 1 1/3 cups)
> Glaze
> 1/2cup heavy cream
> 2tablespoons light corn syrup
> 4ounces semisweet or bittersweet chocolate , chopped fine
> 1 1/2teaspoons vanilla extract

<snort>
The glaze consists of
250 g sugar
1/8 l water
200 g bittersweet chocolate, chopped fine.

Corn syrup ? <shudder>

> 1recipe Chocolate Génoise , cooled and split in half according to
> illustrations below (see related recipe)
>

That recipe is mercifully missing.

> Instructions
>
> 1. For the filling: Process apricot jam in food processor until
> smooth, about 10 seconds. Transfer to small saucepan and bring to
> simmer, stirring constantly, over medium heat. Remove from heat and
> cool to room temperature.
>
Yes. Makes much sense.
"Simmer jam and cool it." The writer of that "recipe" seems to have
seen the preparation from afar through binoculars and didn't get it.
It's nonsense.

> 2. For the glaze: Combine cream and corn syrup in medium saucepan
> and bring to full simmer over medium heat. Off heat, add chocolate;
> cover and let stand for 8 minutes. (If chocolate has not completely
> melted, return saucepan to low heat and stir constantly until melted.)
> Add vanilla; stir very gently until mixture is smooth. Cool until
> tepid so that spoonful drizzled back into the pan mounds slightly.
>
<shudder>
You cool the real Sacherglasur to 40 deg C.

> 3.
<snort and snip>
> Pour remaining apricot jam on
> top of cake and, using offset spatula, spread jam over edges and along
> sides of cake.

Pour at room temperature ? Right ! Ohmygod....

> Allow excess jam to fall off sides of cake onto baking
> sheet. Refrigerate cake on wire rack set on baking sheet until apricot
> jam is set, about 30 minutes.
>
<snort>
Whatever for ?

> 4. Pour chocolate glaze on top of cake. Using offset spatula,
> spread glaze evenly over top of cake and spread it along sides of
> cake. Refrigerate cake, still on rack set over baking sheet, until
> set, at least 1 hour and up to 48 hours. Transfer cake to a large
> platter and serve.
>
Ah, at least they call it cake.

<snip>

Thanks for a good laugh.

Cheers,

Michael Kuettner