Sacher Torte Recipe
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 lately have a little time, I had been looking on the internet a few days ago. On the lookout for fresh, interesting ideas, inspirational meals that We have never tried before, to amaze my loved ones with. Searching for a long time yet couldn’t discover too many interesting things. Right before I thought to give up on it, I stumbled on this yummy and easy treat simply by chance. It seemed so yummy on its pic, that required prompt actions.
It had been not difficult to imagine how it’s created, how it tastes and just how much boyfriend will want it. Mind you, it is rather easy to impress him in terms of puddings. Anyway, I went to the website: Suncakemom and then used the simple instuctions which were combined with great pics of the method. It really makes life rather easy. I could suppose it is a slight inconvenience to shoot photographs down the middle of cooking in the kitchen because you most often have sticky hands thus i genuinely appreciate the time and effort she placed in to make this blogpost .
That being said I am inspired to present my very own recipe in a similar way. Thanks for the thought.
I was tweaking the original mixture create it for the taste of my loved ones. I have to mention it turned out a great outcome. They enjoyed the flavor, the thickness and loved having a delicacy such as this in the middle of a hectic week. They basically asked for lots more, more and more. Hence next time I am not going to make the same miscalculation. I am likely to double the amount .
This Sacher Cake was first published on Suncakemom.
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.