Sacher Torte is a decadent chocolate cake with a touch of apricot jam coated in pure chocolate from the capital of desserts. It’s The Chocolate Cake.
As I recently have some time, I had been searching on the web a few days ago. Looking to find fresh, intriguing ideas, inspiring dishes that I’ve never tasted before, to delight my loved ones with. Looking for a long time yet could not find too many interesting things. Right before I wanted to give up on it, I came upon this scrumptious and easy dessert by accident on Suncakemom. The dessert seemed so delicious on its snapshot, it called for prompt action.
It was not so difficult to imagine just how it is created, how it tastes and just how much my hubby is going to want it. Mind you, it is very simple to delight him when it comes to cakes. Yes, I am a lucky one. Or perhaps he is.Anyways, I visited the webpage and simply followed the step-by-step instuctions that were coupled with nice graphics of the operation. It really makes life much simpler. I could suppose it’s a bit of a effort to take snap shots in the midst of cooking in the kitchen as you most often have sticky hands thus i genuinely appreciate the time and effort she put in to make this post and recipe conveniently followed.
With that said I am empowered presenting my very own formulas in a similar way. Appreciate your the concept.
I was tweaking the initial mixture to make it for the taste of my family. I can say it turned out a great success. They enjoyed the flavour, the consistency and loved getting a sweet such as this in the middle of a stressful workweek. They ultimately asked for even more, many more. So the next time I am not going to make the same mistake. I am going to multiply the volume .
Thanks to Suncakemom for the yummy Sacher Torte Recipe.
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Beat egg whites on high speed until stiff peaks form.
Beat butter in a different mixing bowl until soft then put honey and vanilla extract into it. Keep beating until the mixture gets light and fluffy.
Beat egg yolks until fluffy and yellow.
Add the beaten egg yolks to the butter alternating between the flour and melted chocolate (Make sure to use slightly cooled down melted chocolate as if it’s too hot it would melt the butter).
Finally carefully fold in the egg whites.
Pour batter into the cake tray and stick it to the preheated oven for 40 minutes to bake.
Check it with a toothpick if it is baked properly.
Place cake base onto a rack and leave it there to cool down.
Whilst the cake is cooling, place the jam into a saucepan to warm it up to get a slightly runny consistency so when it is spread on the cake it’s easier to work with.
Cut off the top of the cake to make it level and shape it to circle if necessary.
Cut the base into half horizontally.
Spread half of the apricot jam on the bottom half and place the other half of the cake on top.
Spread the rest of the jam on the top half.
Melt the chocolate, cocoa and the piece of butter.
Pour whipped cream into the saucepan with the chocolate bits.
Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.
Pour chocolate icing on top of the cake.
Spread it evenly on top and the side.
Place it in a cool place until the chocolate hardens.