Ingredients
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Sacher Torte Biscuit
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180 g dark chocolateat least 66% cacao
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160 g (1 1/2 sticks) Buttersoftened in room temperature
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7 eggs seperated Eggs
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70 g (1/2 cup) confectioners sugar
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130 g (2/3 cup) granulated sugar
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140 g (1 1/3 cup) all purpose flour
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filling
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200 g (about 1 cup) Apricot preservestry for the jam to be as smooth as possible
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Glaze
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200 g (7 oz) dark chocolate60% cacao
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120 g (2/3 cup) Sugar
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150 g (2/3 cup) water
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Equipment
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24-cm (9 1/2 inch) springform cake ring
Directions
Sacher Torte made its reputation from being innovative back when it was invented in the 19th century since nobody used layers of chocolate and jam before.
This is probably the same reason we love this cake, I mean what’s not to love? rich chocolate base, apricot jam in between and chocolate ganache covering this whole thing.
There are amazing chocolate cakes in the Austrian- German culture that are now considered classics and anybody who’s trying to get his foot in the baking world must know them, Sacher Torte is one of those.
The story behind Sacher torte is all about opening your mind to different way of thinking, this is when the 16-year-old talented apprentice chef Franz Sacher created the Sacher Torte at the court of Prince Metternich in 1832 when the main pastry chef was ill.
The abundance of chocolate with the apricot jam was the real innovation back then, today it is a classic cake with clean strong chocolate taste which I believe is the great value of this wonderful Austrian cake.
This cake takes time to make, indeed, it’s not the easiest one because of the different stages we need to get thru before moving to the next one, but it’s totally worth it.
Key points for the Sacher Torte to be a winner in your kitchen
- First stage is making the base, the most important factor in this stage is mixing the mass with the chocolate and the egg white mass, folding it gently together and totally incorporating the two mixtures
- Baking is the stage where the texture is determined, we need to take close care of the baking and make every effort not to over bake, 5 minutes before the end date stick a toothpick and see if it comes out clean.
- Cutting the cake evenly is very Important, I use a meter to see that i’m cutting exactly in the middle of the cake. Make sure you are using a big bread knife, you don’t want to have uneven layers of cuttings in the cake’s surface.
- The ganache is light because of the water- chocolate ratio (no cream in this ganache in opposed for a filling Ganache that needs to have a body), pour it starting from the center going to the sides in circles for it to be in an even layer.
Steps
1
Done
30 minutes
|
mixing ingredients for the tortePlace a baking sheet in the spring-form and butter it in all sides. |
2
Done
70 minutes
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finishing the torte batter and bakingClean the bowl and whisk attachment of the stand mixer and whip the egg whites and the granulated sugar until reaches soft peaks. mix half of the whites with the chocolate mass and the remaining whites with the sifted flour, then combine the 2 masses and pour into the pan. |
3
Done
30 minutes
|
cooling and adding the fillingRemove the cake from the springform pan and leave to cool off , in order to achieve a flat surface turn the cake out onto a flat work surface immediately after baking and turn it again after 25 minutes. |
4
Done
15 minutes
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GlazePlace aluminum foil on the counter and place the cake on an elevated surface. |