Sachertorte

The legendary Sachertorte was invented in the 19th century by the Viennese chef Franz Sacher. The cake became famous when his son opened the luxury Hotel Sacher and this cake was served. A sachertorte is a dark, dense cake which does not use leavening, relying instead on finely ground almonds and whipped egg whites for its lightness. The cake is traditionally glazed with both an apricot jam glaze and a smooth chocolate glaze that gives it it's characteristic shine. I grew up eating European treats and cakes and I vaguely remember eating this, perhaps when we visited Austria when I was in 5th grade. This recipe is adapted from the Williams-Sonoma "Essentials of Baking" Book that I got for Christmas. It has become one of my favorites. The recipe below yields one large cake, serving approximately 12. Enjoy!

HELPFUL HINTS
1. The cake tastes even better the following day as the flavors set, so I always make this a day ahead and let it sit overnight.
2. I learned a wonderful cutting technique which uses toothpicks and a ruler. Simply use the toothpicks to mark halfway up the cake all around and let those be your guide when cutting.
3. When spreading the chocolate glaze, keep the cake on the rack and move everything around in a circular motion. This will help the glaze to coat the sides evenly while retaining a shiny top.

INGREDIENTS
Cake
6 oz semisweet chocolate, chopped
3/4 cup all-purpose flour
1/4 tsp salt
1/2 cup finely ground blanched almonds
6 large eggs, separated
1/2 tsp cream of tartar
3/4 cup sugar
1/2 cup unsalted butter
1 tsp vanilla extract

Apricot Glaze
1 cup apricot jam
2 Tbs water

Chocolate Glaze
12 oz semisweet chocolate, chopped
1 cup unsalted butter
2 Tbs corn syrup

DIRECTIONS
Cake
1. Preheat oven to 325F.
2. Butter an 8 inch springform pan, then line the bottom with parchment paper cut to fit.



3. Place the chocolate in the top of a double broiler over barely simmering water.
4. Heat, stirring often, until the chocolate melts.



5. Remove and set aside to cool slightly.
6. Stir together the flour and salt into a bowl, then stir in the ground almonds. Set aside.
7. In the bowl of a stand mixer, combine the egg whites and cream of tartar.
8. Using the whip attachment, beat on medium speed until the cream of tartar dissolves and the whites begin to thicken.
9. Increase the speed to medium-high and beat just until soft peaks form.
10. Slowly add 1/4 cup sugar and continue to beat until stiff, shiny peaks form.



11. Transfer beaten eggs to a clean bowl.
12. In bowl of clean stand mixer, combine the butter and 1/2 cup sugar.



13. Using a wire whisk, beat vigorously until the mixture is light in color and fluffy, about 5 minutes.
14. Whisk in the egg yolks, 2 at a time, beating well after each addition.



15. Whisk in the chocolate until blended, then whisk in the vanilla.



16. Using a rubber spatula, fold the dry ingredients into the batter.
17. Fold in one half of the egg white mixture, then the remaining egg white mixture.



18. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about an hour.



19. Immediately run a small, thin knife around the inside of the pan to loosen the cake., then let the cake cool  in the pan on a wire rack for 15 minutes.
20. Release pan sides then carefully remove the pan bottom and parchment.
21. Return the cake to the rack and cool completely.

Apricot Glaze
1. In small saucepan over medium heat, combine jam and water and heat until jam melts.
2. Remove from heat and press though a fine-mesh sieve into a small bowl, then set aside.



Chocolate Glaze
1. Place chocolate, butter and corn syrup in the top of a double broiler placed over barely simmering water.
2. Heat until the chocolate and butter melt, stirring often.
3. Remove from the heat and pour the glaze through a fine mesh sieve.
4. Cool to 92F before using.



Assembly
1. Cut the cake in half horizontally to form 2 layers.



2. Using a pastry brush, coat one layer with the apricot glaze.
3. Place the remaining cake layer on top and brush the top and sides of the cake with the remaining apricot glaze.



4. Cover the cake with the chocolate glaze.



5. Serve at room temperature.

Chocolate Bundt with Snickers Glaze

This recipe comes from the Big Sur Bakery Cookbook. I made just a few minor modifications and added the Snickers bars as suggested on this post for some extra texture and flavor. The bundt is moist and heavy, yet not too sweet or rich. Combined with the Snickers glaze, it is a wonderful dessert that I will make again. This is one of those desserts that you look at as you sit down for dinner and know that you are going to have to save room for it. The recipe below yields one 10-inch Bundt and serves 12-16.

HELPFUL HINTS
1. I don't drink coffee so I used Pero, a coffee substitute and it tasted great.
2. Though I added Snickers, you could really use any candybar or you could leave it without and you'd still have a delicious cake.
3. I also floured the bundt pan after buttering it just to make sure it didn't stick.

INGREDIENTS
Cake
1 1/4 cups plus 1 Tbs brewed coffee
3/4 cup dutch-process cocoa powder
2 1/4 cups sugar.
1 1/4 tsp kosher salt
2 1/2 tsp baking soda
2 whole eggs plus 1 yolk
1 1/4 cups plus 1 Tbs buttermilk
1 cup plus 2 Tbs canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tbsp all-purpose flour, sifted

Glaze
6 ounce bittersweet chocolate
3/4 cup unsalted butter
2 cups powdered sugar
1/2 cup sour cream at room temp
1/4 cup brewed coffee, cooled
4 snickers bars, regular size

DIRECTIONS
Cake
1. Preheat the oven to 350F with the oven rack placed in the center.
2. Butter a 10-inch Bundt pan with unsalted butter.
3. Place coffee and cocoa powder in a small saucepan.















4. Bring to a boil while whisking constantly.
5. Remove from heat and cool to room temperature.
6. In the bowl of a stand mixer, mix together sugar, salt, baking soda, eggs and egg yolk on low speed until combined, about 30 seconds.















7. Add the buttermilk, oil and vanilla extract and mix it for another 30 seconds















8. Add the flour and mix on medium speed for 2 minutes.















9. Add the cooled cocoa mixture and mix on high for 3 minutes.



10. Pour the batter into the prepared Bundt pan and bake for 1 hour or until the toothpick inserted in the cake comes out clean.















11. Let the cake cool down completely in the pan and then invert it onto a cooling rack.















Glaze
1. Chop the chocolate into small pieces and melt in a double broiler over simmering water.
2. Once the chocolate has melted, remove the bowl from the heat.
3. Melt the butter in a separate bowl, then whisk into the chocolate mixture.
4. Add 1 cup of the powdered sugar, whisking to combine.
5. Whisk in the sour cream.
6. Whisk in the remaining powdered sugar.
7. Add the coffee and whisk to create a glossy glaze.
8. Chop the snickers into small pieces and stir into the glaze gently, leaving extra pieces for sprinkling.















9. Cover the cake with the glaze and allow to keep at room temperature until ready to serve.

Chocolate Soup

While in Denver on business several years ago, I was treated to a meal at the historic Brown Palace Hotel. The highlight was one of their famous desserts, Chocolate Soup. Thicker than hot chocolate, thinner than chocolate mousse, this was heaven in a bowl. It had a slight hint of citrus so of course I had to ask the chef the ingredients; Heavy cream, four kinds of chocolate and a splash of orange liqueur. In the recipe below I substitute orange juice and after several versions, the one below is a near match and serves 6. Enjoy!

HELPFUL HINTS 
1. The ratio of chocolate bars does not have to be exact. You can even substitute your favorite flavors or go heavier on one kind over another. For the white chocolate, I like to use Hershey's Cookies and Cream bars as the tiny cookie pieces remain in the soup to give it a nice crunch.
2. You can accompany the dessert with any fresh fruit but strawberries pair nicely. Whipped cream with chocolate shavings work well too.

INGREDIENTS
3.5 oz Dark Chocolate Bar
3.5 oz Orange Chocolate Bar
3.5 oz White Chocolate Bar
3.5 oz Milk Chocolate Bar
2 cups Heavy Cream
½ cup Orange Juice

DIRECTIONS
1. Break up chocolate bars and place in a bowl.
2. Scald heavy cream over medium heat.
3. Remove from heat and add chocolate pieces, stirring until well combined.

















4. Slowly add orange juice.
5. Serve immediately or chill in individual serving bowls overnight.

  

Chocolate Truffle Torte with Raspberry Coulis

I've been making this torte for nearly five years and it has become our family favorite. It is extremely easy to make and comes out dense with just the right balance of flavor and texture. The raspberry coulis is a must have and pairs perfectly with the cake. The recipe below serves 8-12. Enjoy!

HELPFUL HINTS
1. The raspberry coulis can be made several days ahead and stored in the refrigerator in an air-tight container.
2. Though the recipe below calls for various kinds of chocolate, it can also be made with entirely semi-sweet chocolate chips and it tastes wonderful.

INGREDIENTS
Cake
1/2 cup butter
1/2 cup corn syrup
1 cup semisweet chocolate chips
1/2 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1 cup flour
Pinch of salt

Glaze
4 oz unsweetened chocolate
4 oz sweet chocolate
8 Tbs butter, softened
1/4 cup light corn syrup

Raspberry Coulis
12 oz frozen raspberries, thawed
3 Tbs sugar
1 Tbs fresh lemon juice

DIRECTIONS
Torte
1. Preheat oven to Convect bake at 350 degrees
2. Butter and flour a 9 inch round cake pan
















3. In a medium saucepan, heat butter and corn syrup over low heat
4. Stir frequently until butter is melted
5. Stir in chocolate chips and continue to stir over low heat until chips are melted
















6. Remove pan from heat
7. Stir in vanilla and flour then mix until well blended and smooth
















8. Stir in sugar, eggs and salt and mix well
















9. Pour batter into prepared pan
















10. Bake 20-25 minutes or until center springs back when pressed lightly with finger



11. Cool for 10 minutes then turn out onto cooling rack - cool completely

Glaze
1. In a small saucepan, melt chocolates over very low heat, stirring constantly
2. Stir until almost melted, then remove from heat and stir until melted and smooth
3. Stir in the butter 1 tablespoon at a time
















4. Stir in corn syrup
5. Pour over the torte, allowing the glaze to coat the sides

6. Refrigerate until the glaze is set

Raspberry Coulis
1. Combine in food processor and run until smooth.

2. Run through mesh sieve if desired