Best 3 Sacher Bars Recipes
Indulge in the exquisite flavors of Sachertorte, a delectable Austrian chocolate cake, transformed into luscious Sachertorte bars. Embark on a culinary journey to discover the perfect recipe that captures the essence of this iconic dessert. Explore variations that tantalize your taste buds, from the classic dark chocolate coating to innovative interpretations with fruity fillings and creative decorations. Unlock the secrets to crafting these delectable treats, ensuring each bite is a symphony of rich chocolate and velvety textures. Prepare to elevate your baking skills and impress your loved ones with homemade Sachertorte bars that rival the finest patisseries.
Here are our top 3 tried and tested recipes!
SACHER TORTE SQUARES
Sacher torte is a Viennese cake that requires several steps. My squares are an easy alternative, but they still feature the classic apricot and chocolate flavors. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, apricot filling, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Remove pan from oven and place on a wire rack. In a small bowl, mix preserves and vanilla; spread over warm cake., In a small saucepan, combine butter, sugar and cream; bring to a boil, stirring to dissolve sugar. Remove from heat; stir in chocolate chips until melted. Spread over cake; sprinkle with almonds. Refrigerate until set, about 1 hour.
Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 3g fiber), Protein 4g protein.
SACHER TORTE
This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!
Provided by Amy A
Categories World Cuisine Recipes European Austrian
Time 5h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
- Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
- Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
- Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
- Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
- Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
- To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
- Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 62.8 g, Cholesterol 123.1 mg, Fat 22.6 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 12.7 g, Sodium 92.7 mg, Sugar 49.7 g
SACHER TORTE
A traditional Austrian torte. The original Sacher-Torte has been famous since 1832 and the original recipe a well-kept secret. I have not yet tried this recipe made with gluten free flour. Best made with good quality dark chocolate
Provided by Jubes
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to moderately 160°C (325F.).
- Grease a deep 23 cm round cake pan. Line the base with a good baking paper.
- Combine the chocolate and water in a small saucepan. stir over a low heat until the chocolate is melted. Cool. (you can use the microwave for this step. Be very careful not to overcook the chocolate).
- Using an electric mixer, beat the butter and sugar until well combined. Beat in the eggs, one at a time, beating well between addition.
- Stir in sifted flour, almond meal and cocoa.
- Stir in the chocolate mixture.
- Pour the mixture into the prepared pan and bake for about 70 minutes.
- When cooked allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
- When the cake has cooled, split the cake in half. Sandwich together with the apricot jam.
- Return the cake to the wire rack and cover the entire cake wiith a thin layer of ganache. Work the ganache over the cake quickly before it has time to set.
- To make the ganache: heat the chocolate and cream in a double saucepan or in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Strain the ganache before spreading over the cake.
- Decorate: the torte is traditionally decorated by writing, in chocolate, the word "Sacher" a top of the cake.
Nutrition Facts : Calories 441.4, Fat 31.3, SaturatedFat 18, Cholesterol 89.9, Sodium 233.5, Carbohydrate 44.8, Fiber 6.3, Sugar 23.9, Protein 8
Tips:
- Use high-quality ingredients: This will make a big difference in the final product. Use real butter, not margarine. Use fresh eggs, not powdered eggs. And use good quality chocolate, not baking chocolate.
- Follow the recipe carefully: Don't make any substitutions or changes unless you know what you're doing. If you don't follow the recipe, you may not get the results you want.
- Don't overmix the batter: Overmixing the batter will make the bars tough. Mix just until the ingredients are combined.
- Bake the bars in a preheated oven: This will help them rise evenly.
- Don't overbake the bars: Overbaking will make them dry and crumbly. Bake them just until a toothpick inserted into the center comes out clean.
- Let the bars cool completely before frosting them: This will help the frosting set properly.
- Store the bars in the refrigerator: This will help them stay fresh and prevent them from drying out.
Conclusion:
Sacher Bars are a delicious and elegant dessert that can be enjoyed by people of all ages. They are perfect for any occasion, from a casual get-together to a formal dinner party. With a little planning and effort, you can easily make these bars at home. So next time you're looking for a special treat, give Sacher Bars a try.
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