SACHER TORTE COOKIES
This cookie recipe will be a hit whether you are making it for your family or for a potluck. Apricot is traditional but you can choose whichever fruit preserves you prefer.-Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Cream butter and pudding mix until light and fluffy, 5-7 minutes. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in center of each., Bake until set, 15-18 minutes. Cool in pans 2 minutes; remove from pans to wire racks. Fill each indentation with preserves; cool completely., For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely.
Nutrition Facts : Calories 133 calories, Fat 7g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
SACHER TORTE
Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely., For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside. , For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla., Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.
Nutrition Facts : Calories 415 calories, Fat 21g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
SACHER TORTE
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 coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don't let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.
- Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.
- Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.
- Add confectioners' sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.
- Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.
- In a separate bowl, sift together flour and cornstarch.
- Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.
- Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake's center comes out clean.
- Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.
- Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.
- Make the glaze: Place the sugar, water, and chocolate in a small saucepan and bring to a boil, stirring frequently. Clip a candy thermometer to the side of the pan. Boil, stirring frequently, until the glaze reaches 230°F/110°C, about 5 minutes. The mixture will be smooth, glossy, and pourable and will coat the back of a spoon. Remove from the heat and let stand just until the bubbles die down.
- Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 9 grams, Carbohydrate 136 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 135 milligrams, Sugar 101 grams, TransFat 1 gram
SACHER TORTE
This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!
Provided by Amy A
Categories World Cuisine Recipes European Austrian
Time 5h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
- Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
- Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
- Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
- Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
- Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
- To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
- Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.
Nutrition Facts : Calories 469.7 calories, Carbohydrate 62.8 g, Cholesterol 123.1 mg, Fat 22.6 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 12.7 g, Sodium 92.7 mg, Sugar 49.7 g
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- Preheat the oven to 350°F. Spray one 9" by 2" round cake pan with cooking spray and line with parchment.
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