Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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  #16 (permalink)   Report Post  
Old 21-04-2005, 03:20 PM
Her Subj.
 
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Here are the ingredients for this Sachertorte:

chocolate genoise cake:

4 T unsalted butter
3.75 oz unbleached a/p flour
1.25 oz dutch-processed cocoa powder
1/2 tsp salt
6 large eggs
7 ounces granulated sugar
1 tsp vanilla extract

frosting:

1/2 C heavy cream
2 T light corn syrup
4 oz. bittersweet chocolate
1/2 tsp vanilla extract

1. melt butter on low heat and set aside. sift flour, cocoa powder, and
salt onto parchment paper.
2. whisk eggs and sugar in bowl until blended
3. put the mix over a water bath (do not allow the bottom of the bowl
to touch water) and mix until fluffy, and mixture is at around 110F.
mixture should be able to stream down a ribbon when whisk is held 4-5
inches above the bowl.
4. take 1 cup of the mixture and mix with the melted butter.
5. take flour, cocoa, and salt blend and gently fold into the egg and
sugar mixture. fold the 1 cup of sugar, eggs, and butter gently into
the mixture making sure not to allow the mixture to collapse.
6. bake at 350f for about 35 minutes until cake spring backs up when
touched with finger


  #17 (permalink)   Report Post  
Old 21-04-2005, 03:20 PM
Her Subj.
 
Posts: n/a
Default

Here are the ingredients for this Sachertorte:

chocolate genoise cake:

4 T unsalted butter
3.75 oz unbleached a/p flour
1.25 oz dutch-processed cocoa powder
1/2 tsp salt
6 large eggs
7 ounces granulated sugar
1 tsp vanilla extract

frosting:

1/2 C heavy cream
2 T light corn syrup
4 oz. bittersweet chocolate
1/2 tsp vanilla extract

1. melt butter on low heat and set aside. sift flour, cocoa powder, and
salt onto parchment paper.
2. whisk eggs and sugar in bowl until blended
3. put the mix over a water bath (do not allow the bottom of the bowl
to touch water) and mix until fluffy, and mixture is at around 110F.
mixture should be able to stream down a ribbon when whisk is held 4-5
inches above the bowl.
4. take 1 cup of the mixture and mix with the melted butter.
5. take flour, cocoa, and salt blend and gently fold into the egg and
sugar mixture. fold the 1 cup of sugar, eggs, and butter gently into
the mixture making sure not to allow the mixture to collapse.
6. bake at 350f for about 35 minutes until cake spring backs up when
touched with finger

  #18 (permalink)   Report Post  
Old 21-04-2005, 09:08 PM
FREECYCLE MOM
 
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Oh, that does look delicious!

"Her Subj." wrote in message
oups.com...
Thanks for the support, everyone! Here's a new picture of the
Sachertorte, decorated in a rather untraditional way, but nevertheless
makes the cake look better, methinks.



  #19 (permalink)   Report Post  
Old 21-04-2005, 09:08 PM
FREECYCLE MOM
 
Posts: n/a
Default

Oh, that does look delicious!

"Her Subj." wrote in message
oups.com...
Thanks for the support, everyone! Here's a new picture of the
Sachertorte, decorated in a rather untraditional way, but nevertheless
makes the cake look better, methinks.





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