Sacher Torte
Sacher Torte

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sacher torte. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Sacher Torte is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Sacher Torte is something which I’ve loved my whole life.

It is one of the most famous Viennese culinary specialties. The original Sachertorte is the most famous Austrian cake. It is a classic, layered chocolate sponge cake that is thinly coated with high-quality apricot jam and topped with chocolate icing.

To get started with this recipe, we must first prepare a few ingredients. You can cook sacher torte using 20 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Sacher Torte:
  1. Make ready Cake base:
  2. Get 150 g soft butter
  3. Take 150 g powdered sugar
  4. Make ready 1/2 vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract)
  5. Prepare 7 egg yolks
  6. Get 150 g dark couverture chocolate
  7. Make ready 1-2 Tbsp Brandy or rum (optional)
  8. Get 7 egg whites
  9. Get 30 g sugar
  10. Get 150 g cake flour
  11. Make ready 1 tsp baking powder (optional)
  12. Make ready Fruit jam glaze:
  13. Make ready 120 g apricot, red current or raspberry jam
  14. Make ready 50 g sugar
  15. Prepare 4 Tbsp water
  16. Make ready 1 Tbsp lemon juice (1/2 lemon squeezed)
  17. Take Chocolate icing:
  18. Prepare 200 g sugar
  19. Make ready 125 ml water
  20. Make ready 150 g dark couverture chocolate
Steps to make Sacher Torte:
  1. Preheat oven to 170C. Oil and dust with flour a 26 cm springform.
  2. Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add brandy/rum if using.
  3. Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed.
  4. Pour the batter into the springform and even out.
  5. Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight.
  6. Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve.
  7. While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping.
  8. Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat.
  9. Melt the chocolate in a water bath and gradually stir in the sugar water.
  10. Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake.
  11. Let cool. Serve with whipped cream if you like.
  12. Ready to serve and ENJOY!

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