Thread: Sacher torte
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Jim Weller
 
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Default Sacher torte

Reg wrote:

> I need to do a Sacher Torte for an event next weekend and I'm
> not all that happy with the recipe I've used in the past. Does
> anyone have a favorite recipe they would like to share?


Here are three recipes. The second one is by a professional chef I know
and contains bread crumbs not flour which I believe is consistent with
the original creation by Sacher.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sacher Torte
Categories: Cakes, Chocolate, Austrian
Yield: 6 Servings

MMMMM----------------------------CAKE---------------------------------
3/4 c Butter
2/3 c Caster sugar
5 Egg yolks
1/4 ts Almond essence
175 g Plain chocolate (6 oz)
1 1/2 c Ground hazelnut filberts
1/2 c Self-raising flour
2 tb Cocoa
6 Egg whites

MMMMM---------------------------ICING--------------------------------
4 tb Apricot jam
1/3 c Butter
175 g Plain chocolate (6 oz)
2 tb Apricot brandy (or subst.)

Preheat oven to 160C (325F). Grease a 9in spring form cake tin and
line the bottom with greaseproof paper.

Cream the butter then add 1/3c sugar slowly, beating in between
additions.

Add the egg yolks one at a time, beating in between. Melt the
chocolate and add it to the mixture along with the almond essence and
hazelnuts. Beat. Fold in the cocoa and flour.

Whisk the egg whites until stiff, then add 1/3c sugar slowly, whisking
in between additions. Stir about a quarter of this into the cake
mixture to lighten it, then *fold* in the remainder. Spoon this into
the cake tin.

Bake for 60 - 70 minutes, until the top is firm and the centre cooked
(test with a metal skewer). Cool and remove from tin.

Warm the apricot jam until it is semi liquid. Spread over the top and
sides of the cake. Allow to cool and set slightly. Melt the butter
and the chocolate for the icing and mix with the brandy, if used. Cool
until it reaches a consistency for icing, then ice the top and sides
of the cake.

This is an old Austrian recipe invented by restaurateur Frau Sacher.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sachertorte No. 1251 **
Categories: Chocolate, Tnt, Cakes, Austrian
Yield: 1 9"torte

6 oz SemiSweet Chocolate
1/2 c Sugar
1/2 c Butter
6 Egg Yolks
3/4 c Dry Bread Crumbs
1/4 c Blanched Almonds; ground
-- Very Fine
1/4 ts Salt
7 Egg Whites
1 c Apricot Jam
Chocolate Glaze

NOTE: great chocolate dessert recipe which most people never get to
try. A bit of work but well worth the effort.

Preheat the oven to 325 degrees. All ingredients must be at room
temperature (70 degreesF) before starting. Grate the semisweet
chocolate. Cream the sugar and butter thoroughly. Beat the eggs in,
one at a time, until the mixture is light and fluffy. Add the grated
chocolate, bread crumbs, almonds and salt. Beat the egg whites until
they are stiff but not dry. Fold in the egg whites. Bake in an
ungreased, removable rim (or springform) pan for 50 to 60 minutes.
Cool completely. Slice the torte horizontally through the middle to
form two layers. Spread the apricot jam between the layers. Cover the
cake with a generous coating of chocolate glaze. Serve with a great
gob of whipped cream on top of each portion.

From: Joel Ehrlich 08 Aug 95
FIDO National Cooking Echo Ä

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sacher Torte - C
Categories: Desserts, Cakes, Chocolate, Filling
Yield: 1 Torte

8 oz Semisweet chocolate; broken
-into pieces
1 tb Strong black coffee
1 c Butter
1 c Sugar
5 Eggs; separated
1 1/2 c Self-rising flour; sifted

MMMMM--------------------------FILLING-------------------------------
4 tb Apricot jam; sieved

MMMMM--------------------------FROSTING-------------------------------
6 oz Semisweet chocolate; broken
-into pieces
5 tb Strong black coffee
1 1/2 c Confectioners sugar; sifted

Grease and line a 9-inch cake pan. Melt the chocolate with the coffee
and allow to cool. Cream the butter and sugar until light and fluffy.
Beat in the egg yolks, one at a time, then the cooled chocolate. Fold
in the flour. Beat the egg whites until they form stiff peaks, then
fold gently into the mixture.

Turn the mixture into the prepared pan and bake in a cool oven, 300 F
degrees, for 1-1/2 hours. Leave to cool in the pan for 15 minutes,
then turn out on to a wire rack and leave to cool. When quite cold,
split the cake into two rounds.

To make the filling, warm the apricot jam gently. Spread one round of
the cake with most of the apricot jam, sandwich the rounds together,
then brush the remainder of the apricot jam all over the cake.

To make the frosting, melt the chocolate with the coffee. Remove from
the heat and beat in the confectioners sugar. Pour the frosting over
the cake, spreading it evenly with a spatula dipped in warm water.
Leave to set for at least 1 hour. Serve with whipped cream.

Chocolate, Jennie Reekie, 1984. Exeter Books.
Typos by Jeff Pruett.

MMMMM



Cheers

Jim in Yellowknife