Easiest Way to Make Speedy Sacher Torte

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The ingredients needed to make Sacher Torte:

1. Make ready Cake base:
2. Make ready 150 g soft butter
3. Take 150 g powdered sugar
4. Make ready 1/2 vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract)
5. Prepare 7 egg yolks
6. Prepare 150 g dark couverture chocolate
7. Get 1-2 Tbsp Brandy or rum (optional)
8. Take 7 egg whites
9. Make ready 30 g sugar
10. Prepare 150 g cake flour
11. Get 1 tsp baking powder (optional)
12. Get Fruit jam glaze:
13. Make ready 120 g apricot, red current or raspberry jam
14. Prepare 50 g sugar
15. Get 4 Tbsp water
16. Get 1 Tbsp lemon juice (1/2 lemon squeezed)
17. Make ready Chocolate icing:
18. Get 200 g sugar
19. Take 125 ml water
20. Take 150 g dark couverture chocolate

In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then. The Sachertorte is a refined, elegant combination of chocolate flavors, complemented by a compulsory mound of Schlag. The whipped cream is an important part of the picture, as it moistens the. Franz Sacher-The creator of the original Sacher Torte.

Steps to make Sacher Torte:

1. Preheat oven to 170C. Oil and dust with flour a 26 cm springform.
2. Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add brandy/rum if using.
3. Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed.
4. Pour the batter into the springform and even out.
5. Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight.
6. Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve.
7. While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping.
8. Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat.
9. Melt the chocolate in a water bath and gradually stir in the sugar water.
10. Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake.
11. Let cool. Serve with whipped cream if you like.

The whipped cream is an important part of the picture, as it moistens the. Franz Sacher-The creator of the original Sacher Torte. The Original Sacher Torte in Vienna is recognized by its' official Sacher chocolate seal. That's how you know you are tasting the very best. Sachertorte Bites Elegant and simple, these rich confection-like bars are a bite-sized take on the famous Viennese Sachertorte.

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