Torte’s The court of Prince Metternich requested a cake for a special occasion, but the chef at the time, Franz Sacher, the previous apprentice, was succeeded by the chef at the time. This chef’s Sacher Torte has become a symbol, and its flavor is unrivaled by pastry connoisseurs. This unique Chocolate cake evokes the ardent taste of the finest chocolate bars.
Sacher Torte is now so famous that the 5th of December is designated as National Sacher Torte Day.
1 cup confectioners’ sugar
6 large eggs, separated, at room temperature
4 1/2 ounces high-quality bittersweet chocolate, finely chopped
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 teaspoon vanilla extract
1 cup Apricot Glaze
Small Batch Chocolate Glaze
Sweetened Whipped Cream , for serving
Step 1: Put a rack in the middle of the oven and make heat up to 400 ° F. Use a 9-inch spring-loaded pan and bottom with a ring of parchment or wax paper, and sprinkle a layer of flour on the sides of the pan.
Step 2: Boil chocolate in a pot or microwave at medium power until melted, take care not to boil, then remove from the oven and stir until cool.
Step 3: Put the butter in a bowl and use a mixer to beat medium – high until it is smooth (about 1 minute). Then switch to low level and add the sugar to dissolve. After the mixture is dissolved, return to the high level and continue until the mixture is color and light texture then step on the yolks one by one. Chicken eggs in and beat with chocolate and vanilla.
Step 4: The rest of the egg wh̾i̾t ̾es we put in a bowl with sandy sugar then use a whisk until they form soft tips. Pour ¼ beaten egg wh̾i̾t ̾e mixture into the chocolate mixture to lighten the color, then add the rest of the egg wh̾i̾t ̾es and stir well but be careful to leave a little visible wh̾i̾t ̾es. powder on the chocolate mixture, then use a large polishing spatula or a rubber spatula to pour into the mold. Repeat with the rest of the dough.
Step 5: Bake the cake, the mixed cake dough we scatter thinly into the baking pan in the cake before the toothpick inserted to see if the cake is baked, it will take anywhere from 40 to 50 minutes depending on the thickness of the cake. Cool the cake on the shelf after it has been baked, making sure to turn the side of the cake to cool entirely.
Step 6: Finishing and decorating the cake: flatten the cake with a long serrated knife, then slice it horizontally into two layers.
On an 8-inch circle, place a layer of cake. The book is in hardcover. Drizzle the apricot glaze over the cake. Dust the second layer of cake on top of the first.
On the top and top of the cake, beat the leftover yeast dough. Place the cake on a wire rack in a jelly pan lined with wax paper to cool. Allow to cool until the yeast has formed a coagulation..
Step 7: Prepare the chocolate glaze (note the enamel needs to be fresh and warm). Make the enamel on the cake surface when using it to ensure that the glaze is fully covered. cake with a complete covering Shift the cake to a serving plate after the majority of the yeast has hatched. Refrigerate for at least 1 hour, or until the yeast is fully frozen. 1 hour before serving, remove the cake from the refrigerator.
We will further decorate the cake with strawberries and raspberries after it has been completed, and the cake would be much more delightful when served with fresh cream without sugar.