Best 7 Sachertorte Recipes

WOLFGANG'S SACHERTORTE

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.
• In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.
• In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.
• Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack.
• To make the apricot filling: puree the apricot preserves. Stir in brandy.
• Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes.
• To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.

GILDED SACHERTORTE

Steps:

• Cake: Preheat oven to 300 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder and tap out excess. Melt chocolate in a bowl set over a pan of simmering water, stirring often; set aside.
• Using a mixer, beat together butter and 2/3 cup sugar on medium speed until mixture is pale and fluffy, about 2 minutes. Beat in egg yolks, then vanilla and melted chocolate until thoroughly incorporated. Reduce speed to low and beat in flour. Transfer batter to a large bowl. Put egg whites and salt into cleaned bowl of mixer fitted with whisk attachment. Whisk eggwhite mixture on low speed until foamy. Gradually beat in remaining 1/4 cup sugar and beat just until stiff peaks form, 2 to 3 minutes. Stir half of meringue into chocolate mixture. Gently fold in remaining meringue with a rubber spatula.
• Divide batter between pans; tap firmly on counter to remove any air bubbles. Bake until centers are just set, about 25 minutes. Transfer cakes in pans to wire racks and let cool completely, about 1 hour. Turn out cakes, remove parchment, and reinvert onto rack. Trim cakes flat with a serrated knife.
• Filling: Warm jam in a small saucepan over medium-low heat, stirring occasionally, until loose. Stir in liqueur. Spread warm jam over 1 cake layer and top with remaining layer.
• Ganache (crumb coating): Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and stir until smooth. Refrigerate, stirring every 10 minutes, until ganache is cool and the consistency of buttercream, about 30 minutes. Spread ganache over top and sides of cake with a small offset spatula to create a smooth layer. Refrigerate cake until ganache is firm, about 30 minutes.
• Ganache (glaze): Place cake on a rack set over a rimmed baking sheet. Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and let stand 5 minutes. Stir until smooth and the consistency of honey. Slowly pour ganache over top and down sides of cake, spreading evenly with offset spatula if needed. Let stand until ganache loses its sheen, about 1 hour. Using a small, fine sieve, sift luster dust over top of cake. Dusted cake can be made up to 2 days ahead and stored in refrigerator.

SACHERTORTE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Have all ingredients at room temperature.
• Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
• Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
• Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 inch springform pan.
• Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing.
• To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte

SACHERTORTE

Steps:

• 1. To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.
• 2. In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.
• 3. Beat the butter in the bowl of a eavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 inute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.
• 4. Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.
• 5. Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.
• 6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.
• 7. Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.
• 8. To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.
• MAKE AHEAD:
• The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.

SACHERTORTE BITES

Steps:

• Preheat oven to 325°. In a large saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from heat; cool until mixture is warm., In a large bowl, whisk eggs, sugar and vanilla. Whisk into chocolate mixture. Gradually add flour, mixing well., Spread into a greased 15x10x1-in. baking pan. Bake 15-17 minutes or until center is set. Cool completely in pan on a wire rack., Microwave preserves on high for 30 seconds, stirring halfway; spread over bars. Let stand until set. Cut into four rectangles; remove rectangles from pan. Layer two rectangles, jam side up. Cut into 20 bars. Repeat with remaining rectangles. Place bars on waxed paper-lined baking sheets., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; refrigerate until set. Store between layers of waxed paper in an airtight container.

RASPBERRY SACHERTORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg yolks and melted chocolate; beat on low speed just until combined. Combine almonds and flour; stir into butter mixture just until blended., In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set. Freeze option: Bake the cake and let cool (do not top with jam); freeze in a heavy-duty resealable plastic bag for up to 3 months. When ready to use, thaw at room temperature overnight. Top with the jam and glaze.

SACHERTORTE COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat 1 cup margarine and pudding mix until light and fluffy. Add egg blend well. Gradually add flour mix well. Shape dough into 1-inch balls roll in sugar. Place 2 inches apart on ungreased cookie sheets. With thumb, make indentation in center of each cookie.Bake at 325°F. for 15 to 18 minutes or until firm to touch. Immediately remove from cookie sheets. Cool completely. Fill each indentation with 1/2 teaspoon preserves. In small saucepan over low heat, melt chocolate chips and 3 tablespoons margarine, stirring until smooth. Drizzle 1/2 teaspoon glaze over each cookie.HIGH ALTITUDE - Above 3,500 feet: Bake at 350°F. for 12 to 15 minutes.Nutrition Per Serving: Calories 90 Protein 1g Carbohydrate 11g Fat 5g Sodium 90mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.