Sachertorte Bites Recipes

SACHER TORTE

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.

SACHER TORTE CAKE BITES (SWEET VALENTINE)

Steps:

• In a large bowl, mix the butter, confectioners sugar and the egg yolks.
• Melt the chocolate over a pot of hot water, then let cool a little.
• Preheat the oven to 350°F (180°C)
• Add the Chocolate to the butter mix and stir.
• Beat the egg whites until the mass keeps its shape and gradually add the sugar while beating.
• Add the beaten egg whites on top of the butter-chocolate mass.
• Add the flour on top.
• With a large spoon or spatular, mix everything carefully by hand.
• Prepare a baking pan with butter and a thin layer of flour.
• Add the cake batter to the pan and bake.
• Depending on the size of the pan: bake for 40 to 60 minutes. During the first 10.15 minutes of the baking time, leave the oven door slightly open.
• Check the cake inbetween: The cake is ready when you press your finger on top and feel a slight resistance.
• When you take the cake out of the oven, turn it upside down but leave it in the baking pan.
• Let the cake cool completely before proceeding.
• If you want to make Sacher cake bites, use heart shaped cookie cutters and cut as many hearts as possible. Otherwise leave the cake as is and proceede with the apricot jam.
• Heat the apricot jam in a pot, then pass it through a fine sieve to make sure there are no fruit pieces or lumps in it.
• Spread the apricot jam on top and on the sides of the cake or - if you make cake pites - just on top. Optional: Cute the cake horizontal in halfes and spread a layer of jam between the two cake layers.

SACHER TORTE COOKIES

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.

SACHER TORTE

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.

SACHER TORTE BITES

Steps:

• Cream butter and pudding powder together.
• Beat in egg.
• Mix in flour.
• Shape into small balls.
• Roll balls in sugar.
• Place on greased baking sheet.
• Make a dent in each with your thumb.
• Bake in 325 degree F.
• oven for 5 minutes.
• Remove cookies and press dent again.
• Continue baking for about 10 to 15 minutes.
• Fill dents with jam.
• Melt chocolate and butter in small saucepan over low heat.
• Stir to hasten melting.
• Glaze tops of cooled cookies.