Scarlett WSachertorte
September 17th 2008 14:03
Sachertorte
About Sachertorte
Sachertorte is a chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties.
The trademark for the "Original Sachertorte" was registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher. The recipe is a well-kept secret. Until 1965, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the "Original Sachertorte." Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now called "Demels Sachertorte" and differs from the "Original" in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover.
There are various recipes attempting to copy the "Original," and some may be found below. For example, at the cultural event "Graz-Kulturhauptstadt 2003", the "Sacher-Masoch-Torte" was presented (its name alluding to Leopold von Sacher-Masoch), a cake unique in that it uses redcurrant jam and marzipan.
INGREDIENTS
Serves 8
For the cake
175 gm / 6 oz dark chocolate with 50-55% cocoa solids
110 gm / 4 oz soft butter
110 gm / 4 oz golden caster sugar
4 large egg yolks, lightly beaten
¼ teaspoon vanilla extract
110 gm / 4 oz plain flour
½ teaspoon baking powder
5 large egg whites
For the icing
175 gm / 6 oz dark chocolate with 50-55% cocoa solids
150 ml / 5 fl oz double cream
2 teaspoons glycerine
2 teaspoons smooth apricot jam
1. Preheat the oven to 150ºC / 300ºF. Lightly grease an 20 cm / 8 inch springform cake tins, and the bases lined with baking parchment.
2. For the cake, break up the chocolate into a heatproof bowl.
3. Place the bowl over a saucepan of barely simmering water and leave it to melt slowly, being careful not to let the bottom of the bowl touch the water of the chocolate will overheat. Then remove from the heat and let it cool a bit.
4. At the same time, using an electric hand whisk, cream the butter and sugar until very pale and fluffy.
5. Beat in the egg yolks, a little at a time, whisking well after each addition.
6. When the chocolate has cooled slightly, fold it gradually into the creamed butter mixture.
7. Add the vanilla extract.
8. Sift the flour and baking powder together into a bowl, then put it all back into the sieve and sift it into the mixture a little at a time, carefully folding it in with a large metal spoon.
9. When all the flour is incorporated, wash the whisks in warm, soapy water and dry them thoroughly.
10. In a large, clean bowl, whisk the egg whites to the stiff-peak stage, which will take 3-4 minutes.
11. Carefully fold the whites into the mixture, bit by bit, still using a metal spoon.
12. Pour the mixture into the prepared cake tin, level the top.
13. Bake on the middle shelf of the oven for about 1 hour, or until firm and well risen.
14. When the cake is cooked, allow the cake to cool in the tin for 10 minutes before turning it out on to a cooling rack. Then leave it to get quite cold.
15. Warm the apricot jam and brush the cake all over with it.
16. To make the icing, melt the chocolate with the double cream, again in a bowl over simmering water.
17. Remove the bowl from the heat, stir in the glycerine, to give a coating consistency.
18. Pour the icing over the whole cake, making sure it covers the top and sides completely. Then leave to set, it will take 2-3 hours.
**From “The Delia Collection Chocolate” and “Wikipedia, the free encyclopedia”**
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