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Sachertorte
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine | Dessert
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515970
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 6 eggs, separated
- ½ cup (120 ml) white granulated sugar
- 1 cup (240 ml) flour
- 1 cup (240 ml) confectioner's sugar
- 9 tbsp (135 ml) butter
- 1 tsp (4 ml) vanilla extract
- 4 ½ oz (130 g) dark chocolate
Directions
- Butter a 9 in (22 cm) pan and line bottom with parchment paper. Preheat oven to 325°F (163°C or Gas Mark 3).
- Melt chocolate in microwave, remove, and let cool, while stirring often.
- Beat butter in mixer, then, on low, add confectioners sugar. Return to high, beat for 2 more minutes, beat in egg yolks one at a time, then add chocolate and vanilla.
- Whisk egg whites and granulated sugar together in a bowl. Stir 1 quarter of it into the chocolate mix, then fold in the rest.
- Sift half the flour into mixture, fold in, and repeat with remaining flour.
- Spread evenly in pan, then bake for about 45 minutes.
- Let cool 10 minutes, then remove from pan.
- Glaze and frost cake to your liking.
Notes
The Original Sacher Torte
Sachertorte (Duramecho version)
Glaze the cake with ½ cup (120 ml) apricot jam, either on the top or between two layers of cake (split the cake in two with a long knife)
Sample frosting: Melt 9 oz (260 g) dark chocolate with 2 oz (60 g) butter at low heat and let it cool off a bit. With a spatula, spread over the cake.