Sachertorte

 

 

 

  

 

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Sachertorte, is perhaps the ultimate in chocolate indulgence.  This most decadent of cakes, or tortes was invented by the Austrian chef Franz Sacher in 1832 as a special presentation for Prince Wenzel von Metternich of Vienna.  It is perhaps the most famous of all Viennese pastries and Vienna is renowned for its pastry creations.

 

A Sachertorte is nothing more that a very rich two layer chocolate cake with a puree of apricot preserves in the middle and frosted with Chocolate Ganache. Now, achieving a traditional Sachertorte can be tedious and time consuming.  The essence of a true Sachertorte lies in its over-the-top chocolate richness and very dense texture; more like a good brownie than a chocolate cake.  This can be hard to achieve.

 

Well, take heart, there is a quick and easy, down and dirty, cheaters sometimes do prosper solution.  Believe it or not, cake mix.  Yes, I said cake mix.  Any ol’ chocolate cake mix. 

 

So here’s what you need:

 

2 boxes of chocolate cake mix

2 eggs

½ a cup of light flavored vegetable oil

 

2, 8 or 9 inch no stick round cake pans

Bakers parchment paper

No stick pan spray

 

Baker’s syrup

Apricot preserves

Chocolate Ganache

 

Here’s what you do:

 

Make the cakes following the instructions, however add 2 additional eggs and ½ a cup of vegetable oil.  Divide the batter evenly between the two cake pans that you have lined with circles of parchment paper and sprayed with pan spray.  Bake as directed.  Test for doneness with a slim bamboo skewer.  When the skewer comes out clean the cake is done.  While the cake is baking, make the Baker’s Syrup. 

 

As soon as the cake comes out of the oven paint liberally with warm bakers syrup, and I do mean LIBERALLY!  You can even pour it on.  If the cake doesn’t absorb all of it, just pour the extra out.

 

Now, place a disk of baker’s parchment on top of each layer, and when I tell you the next step you’re going to think I’m nuts.  Place one cake pan on top of the other cake pan and press down as hard as you can.  See, I told you you’d think I was nuts.  This is to compress the crumb and make the cake as dense as possible.  When you’ve done it to the first layer, then reverse the order of the pans and compress the second layer.  Leave the cakes in the pans until completely cooled.  

 

While the cakes are cooling put the apricot preserves in the blender and whir until smooth.  If it doesn’t look completely smooth, press it through a strainer.

Now to assemble your spectacular Sachertorte:

Lightly brush any loose crumbs off of one of the layers of cake and place it on a cake plate.  Spread the apricot preserves over it.  Brush any crumbs off the second layer and place gently on top of the first layer.  Now Spread Chocolate Ganache on the top.  Allow to sit until the Ganache has firmed up a bit.  You may make your Sachertorte ahead.  Uncut it will keep well for several days, particularly if you have a traditional covered cake stand.

To Serve: 

 

Whip cream until quite firm.  The Sachertorte is so rich that there is no need to sweeten the cream.  Accompany each slice of Sachertorte with a dollop of whipped cream and rich fresh brewed coffee.

 

 

 

 

 

 

 

 

 

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A bit About Tea

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Articles Posted in 2008

 

 

 

 

 

 

 

 

 

  Copyright © 2008 - Geraldine Duncan

 

 

 

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