How do I make a Sacher Torte?!
For the cake I would make 1 layer, in a round pan or springform depending on what you have, use the eggs and oil and leave out 1/4 cup of water, I then would let it get cool, split it and with the apricot jam or preserves "warm" it in the microwave to thin it, add some orange juice or liqour, the add the second layer, melt the chocolate chips and butter over a double boiler then glaze the cake, just have it on a rack so the remaining drips down, even a second coat with what drips down.
That is a quick way, if you feel confident to make it from the first one go right ahead, it my just take a few attempts to get it perfect.
Answers: I am a former chef and unless you are an experienced baker/pastry chef, I suggest a boxed devils food cake mix, a jar of apricot preserves and the coating can be made with a bag of chocolate cips (semi-sweet), and a bit of butter (say 1/2 cup).
For the cake I would make 1 layer, in a round pan or springform depending on what you have, use the eggs and oil and leave out 1/4 cup of water, I then would let it get cool, split it and with the apricot jam or preserves "warm" it in the microwave to thin it, add some orange juice or liqour, the add the second layer, melt the chocolate chips and butter over a double boiler then glaze the cake, just have it on a rack so the remaining drips down, even a second coat with what drips down.
That is a quick way, if you feel confident to make it from the first one go right ahead, it my just take a few attempts to get it perfect.
For 1 Sachertorte base:
4 oz couverture
1/2 cup soft butter
1/4 cup + 2 teaspoons confectioners' sugar
6 eggs, separated
1/2 cup + 2 tablespoons sugar
1 cup flour, sifted
For the icing:
2 cups sugar
3/4 cup water
13 oz couverture, chopped
You will also need:
9-inch springform pan
Parchment paper
About 3/4 cup apricot jam for filling and spreading
chef cooking chocolate
Preheat the oven to 350F. To make the batter, melt the couverture in a double boiler over hot water. Cream the soft butter and confectioners' sugar with the couverture tempered at 89F. Stir in the egg yolks one at a time. In a clean bowl, whip the egg whites and sugar until stiff. Combine the two mixtures and fold in the sifted flour. Line the base of a springform pan with parchment paper. Spoon in the batter and smooth the top. Bake for 55 minutes. Allow to cool. Invert the pan onto parchment paper dusted lightly with sugar. Use a small knife to ease the torte from the sides, and remove from the pan. Cut the base in half horizontally. Heat and strain the jam, and use half to sandwich the two layers together. Place the torte on a piece of cardboard cut to the same size. Coat the torte thinly with the remainder of the hot jam. Gently emphasize the rounded edges of the top. The apricot masking is a base for the icing. It also helps to keep the cake moist and the chocolate glossy.
The recipe for the chocolate icing is generous enough for two tortes. To get a really smooth surface, the icing has to be poured over the torte as shown in the pictures opposite. A certain amount always sticks to the pan, strainer, and table top. It can be scraped up and used again after reheating. Place the iced torte immediately on a firm base and set aside. When the icing has set hard, use a small knife to trim the sides where it has run. Carefully slip a clean damp palette knife under the torte to release it and place on a cake plate.
A big copper pan is still used in the Hotel Sacher to melt the couverture. Master confectioner Friedrich Pfliegler can test the temperature of couverture between his finger and thumb as accurately as a thermometer. With his experience, there is no question of a mistake.