Viennese Sacher Tort
Yield 12 servings
Another
dessert, I made for my recent 2017 Valentine Brunch was the Classic Viennese
Sacher Tort- a chocolate lover winner; Normally you would write on the
finished tort the word SACHER; instead I add sugar red roses.
Ingredients: Chocolate Cake
8 ounces semisweet chocolate
2 ounces unsweetened chocolate
1 1/2 cups sifted cake flour (not self-rising)
1 teaspoon double acting baking powder
1/4 teaspoon salt
14 tablespoons ( 1 3/4 sticks) unsalted butter, softened.
1/4 cup plus 1 tablespoon granulated sugar
5 large yolks
5 large egg whites room temperature
1 tablespoon vanilla extract
1/2 cup milk, at room temperature.
Method:
-Position a rack in the center of the oven and preheat to 325 degrees F
-lightly butter the bottom and side of two 9x2-inch round cake pans; using the cake pan as a guide, cut out two circle rounds from parchment or waxed paper and place on the bottom of the cake pans; dust the sides with butter, tapping out the excess.
- Melt the chocolates In a medium bow over simmering water; make sure the bottom of the bowl does not touch the simmering water.
-In a medium bow, sift the flour, salt and baking. Set aside
-Beat the butter with an electric mixer, for about 30 seconds until creamy. Gradually add 1/4 cup of sugar and continue beating at high speed for 3 to 4 minutes, until light in texture and almost white in color. Using a rubber spatula, scrape down the side of the bowl.
-Add the egg yolks, one at a time, beating well after each addition.
-Beat in the melted chocolate and vanilla.
-At low speed one third at a time, beat the flour alternating with the milk- starting with flour and ending with flour
-In a grease free large electric mixer bowl, set on low beat the egg whites until frothy. Gradually increase speed and beat the whites until they start to form peaks; than add the 1 tablespoon of sugar, one teaspoon at a time, until the whites form stiff peaks.
-Using a large rubber spatula, fold in 1/3 of the whites into the chocolate batter to lighten it. Fold in the remaining whites until combine.
-Divide the batter between the prepared pans and bake the cake for 25 to 35 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it.
-Cool on wire rack for 5 minutes; run a thin-bladed around the edge of the cake pan, and remove the cakes from the pans, , and place cakes back on the racks to cool completely.
Ingredients - Chocolate Buttercream
6 ounces semisweet chocolate
8 tablespoons (1 stick) of softened unsalted butter
1 cup sifted confectioners' sugar
2 teaspoon vanilla extract
Ingredients- Chocolate Glaze
8 ounces semisweet chocolate
1 cup heavy (whipping) cream
1 tablespoons light corn syrup
1 teaspoon of vanilla extract.
Filling:
3/4 cup apricot preserves.
METHODS: Chocolate Buttercream
-Melt the chocolate in a medium bowl, over simmering water- cool for 5 to 10 minutes, until tepid.
-Beat the butter with an electric mixer until creamy; slowly add the sugar, and beat for 5 to 7 minutes, until light in texture, and almost white; on low speed add the melted and tepid chocolate and beat until smooth, add the vanilla extract. Set aside.
Assemble the cake:
-Remove the parchment or wax paper from the bottom of the cakes.
-Using a long serrated knife, trim the top so it is level;
-Place a few dabs of the chocolate buttercream on a 9-inch cardboard cake circle and center one of the layers on the cake circle (the buttercream will act as glue to hold the cake in place)
-Using an offset metal cake spatula, spread the apricot preserve evenly over the cake, place the second layer on top of the preserves.
-Using a metal spatula, spread the buttercream around the side of the cake; than spread the buttercream over the top of the cake; using your metal spatula, gently smooth out the buttercream, until the buttercream is uniform with not lumps or spaces etc.
-Refrigerate for a couple of hours, or evenly overnight.You can also , if you are in rush, place it in the freezer for about 1 hour, until the buttercream with firm.
-Keep Refrigerated until you are ready to glaze it.
Method- the Chocolate glaze
-Put the chocolate into a medium bowl. In a small saucepan over medium heat, bring the heavy cream and corn syrup to a gentle boil.
-Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds.
-Gently whisk until smooth; stir in the vanilla.
-Cool the glaze to 86 degrees to 88 degrees F until it starts to thicken slightly, stirring occasionally but gently so that is cools evenly without creating too many air bubbles.
Glaze the Cake:
-Remove the cake from the refrigerator, and place on a wire rack over a sheet pan.
-Reserve 1/4 cup of the glaze for piping Sacher on top of the cake, if you chose-
-Pour the glaze over the cake, covering it completely. Tap the rack a couple of times to remove the excess glaze.
-Refrigerate the cake on the wire rack for 5 to 10 minutes, until the glaze is set.
- Optional -Using a paper cone, or a small pastry bag, with a small tip pipe the word SACHER on top of the cake.
-Store the cake at room temperature.
Chefs note:
When I made the Sacher tort for my Valentine buffet, I made extra glaze, to glaze the cupcakes.- as seen in the above picture
Here is the recipe for 1 1/2 times glaze
12 ounces semisweet chocolate
1 1/2 cups heavy cream
1 1/2 tablespoon light corn syrup
1 1/2 teaspoons of vanilla extract
-Make glaze using the same procedure as shown above.
Method to glaze cupcakes: turn over the cupcake, and dip it into the glaze, than let glaze set.
This cake is a challenge, but worth it
Enjoy, Chef Ed
8 ounces semisweet chocolate
2 ounces unsweetened chocolate
1 1/2 cups sifted cake flour (not self-rising)
1 teaspoon double acting baking powder
1/4 teaspoon salt
14 tablespoons ( 1 3/4 sticks) unsalted butter, softened.
1/4 cup plus 1 tablespoon granulated sugar
5 large yolks
5 large egg whites room temperature
1 tablespoon vanilla extract
1/2 cup milk, at room temperature.
Method:
-Position a rack in the center of the oven and preheat to 325 degrees F
-lightly butter the bottom and side of two 9x2-inch round cake pans; using the cake pan as a guide, cut out two circle rounds from parchment or waxed paper and place on the bottom of the cake pans; dust the sides with butter, tapping out the excess.
- Melt the chocolates In a medium bow over simmering water; make sure the bottom of the bowl does not touch the simmering water.
-In a medium bow, sift the flour, salt and baking. Set aside
-Beat the butter with an electric mixer, for about 30 seconds until creamy. Gradually add 1/4 cup of sugar and continue beating at high speed for 3 to 4 minutes, until light in texture and almost white in color. Using a rubber spatula, scrape down the side of the bowl.
-Add the egg yolks, one at a time, beating well after each addition.
-Beat in the melted chocolate and vanilla.
-At low speed one third at a time, beat the flour alternating with the milk- starting with flour and ending with flour
-In a grease free large electric mixer bowl, set on low beat the egg whites until frothy. Gradually increase speed and beat the whites until they start to form peaks; than add the 1 tablespoon of sugar, one teaspoon at a time, until the whites form stiff peaks.
-Using a large rubber spatula, fold in 1/3 of the whites into the chocolate batter to lighten it. Fold in the remaining whites until combine.
-Divide the batter between the prepared pans and bake the cake for 25 to 35 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it.
-Cool on wire rack for 5 minutes; run a thin-bladed around the edge of the cake pan, and remove the cakes from the pans, , and place cakes back on the racks to cool completely.
Ingredients - Chocolate Buttercream
6 ounces semisweet chocolate
8 tablespoons (1 stick) of softened unsalted butter
1 cup sifted confectioners' sugar
2 teaspoon vanilla extract
Ingredients- Chocolate Glaze
8 ounces semisweet chocolate
1 cup heavy (whipping) cream
1 tablespoons light corn syrup
1 teaspoon of vanilla extract.
Filling:
3/4 cup apricot preserves.
METHODS: Chocolate Buttercream
-Melt the chocolate in a medium bowl, over simmering water- cool for 5 to 10 minutes, until tepid.
-Beat the butter with an electric mixer until creamy; slowly add the sugar, and beat for 5 to 7 minutes, until light in texture, and almost white; on low speed add the melted and tepid chocolate and beat until smooth, add the vanilla extract. Set aside.
Assemble the cake:
-Remove the parchment or wax paper from the bottom of the cakes.
-Using a long serrated knife, trim the top so it is level;
-Place a few dabs of the chocolate buttercream on a 9-inch cardboard cake circle and center one of the layers on the cake circle (the buttercream will act as glue to hold the cake in place)
-Using an offset metal cake spatula, spread the apricot preserve evenly over the cake, place the second layer on top of the preserves.
-Using a metal spatula, spread the buttercream around the side of the cake; than spread the buttercream over the top of the cake; using your metal spatula, gently smooth out the buttercream, until the buttercream is uniform with not lumps or spaces etc.
-Refrigerate for a couple of hours, or evenly overnight.You can also , if you are in rush, place it in the freezer for about 1 hour, until the buttercream with firm.
-Keep Refrigerated until you are ready to glaze it.
Method- the Chocolate glaze
-Put the chocolate into a medium bowl. In a small saucepan over medium heat, bring the heavy cream and corn syrup to a gentle boil.
-Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds.
-Gently whisk until smooth; stir in the vanilla.
-Cool the glaze to 86 degrees to 88 degrees F until it starts to thicken slightly, stirring occasionally but gently so that is cools evenly without creating too many air bubbles.
Glaze the Cake:
-Remove the cake from the refrigerator, and place on a wire rack over a sheet pan.
-Reserve 1/4 cup of the glaze for piping Sacher on top of the cake, if you chose-
-Pour the glaze over the cake, covering it completely. Tap the rack a couple of times to remove the excess glaze.
-Refrigerate the cake on the wire rack for 5 to 10 minutes, until the glaze is set.
- Optional -Using a paper cone, or a small pastry bag, with a small tip pipe the word SACHER on top of the cake.
-Store the cake at room temperature.
Chefs note:
When I made the Sacher tort for my Valentine buffet, I made extra glaze, to glaze the cupcakes.- as seen in the above picture
Here is the recipe for 1 1/2 times glaze
12 ounces semisweet chocolate
1 1/2 cups heavy cream
1 1/2 tablespoon light corn syrup
1 1/2 teaspoons of vanilla extract
-Make glaze using the same procedure as shown above.
Method to glaze cupcakes: turn over the cupcake, and dip it into the glaze, than let glaze set.
This cake is a challenge, but worth it
Enjoy, Chef Ed
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