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.

Cinnamon Rose Bread

Our local church congregation had a fall activity this weekend and one of the activities was a competition for best chili, bread, salsa and jello. Not having a lot of time, I searched the web for a unique looking bread since bread is my major weakness in the kitchen. I came across this recipe for Rose Bread and was so impressed with the presentation that I thought for sure I'd never be able to make it. But, after looking at the instructions, the intimidation factor decreased and I thought I would give it a try. As amazing as this bread looks, what is more amazing is that it is super easy (as evidenced by the fact that I pulled it off). The steps don't take long at all - the time is all in the dough rising and baking. The recipe below yields 6-8 servings.

HELPFUL HINTS
1. Though I used the cinnamon butter filling, there are so many variations online that use other ingredients like Pesto or Nutella or fruit filling.
2. I added the glaze, wanting to give it a nicer shine. It is optional.

INGREDIENTS
Dough
4 cups all-purpose flour
1 egg
2 1/4 tsp dry active yeast
2 1/2 tsp sugar
1 tsp salt
1/4 cup canola oil + 1 Tbs
1 tbsp white vinegar
1 1/4 cup warm water

Filling
4 Tbs butter, softened
1/2 cup sugar
2 tsp cinnamon

Glaze
1/4 cup water
1 cup sugar

DIRECTIONS
Dough
1. Grease bottom and sides of 10" spring form cake pan
2. Place flour, egg, yeast, sugar, salt and 1/4 cup oil in a bowl and mix until well combined















3. Add vinegar to warm water, stir, then add to the other ingredients















4. Knead until elastic and not sticky
5. Place 1 Tbs oil in a bowl, then place dough in the bowl and ensure it is well coated















6. Cover for one hour or until nearly doubled















7. On a lightly floured surface, carefully roll dough into a large rectangle, about 12" x 24"





























8. Brush butter over entire surface



Filling
1. Combine sugar and cinnamon in a small bowl
2. Sprinkle evenly over the butter on the rolled out dough





























Assembly
1. Starting with the longest side, gently roll the dough into a long roll















2. Ensure that the seam is tight and on the bottom















3. With a sharp knife, cut the roll lengthwise into 2 halves















4. Gently turn the halves so that the layers are facing up















5. Lay one half on top of the other in an X shape















6. Carefully cross one half repeatedly until it forms a rope, then pinch the ends together















7. Repeat with the other half















8. Roll the long braid together sideways into a circle





























9. Tuck the end of the rope under the wreath
10. Place carefully on the bottom of your spring form pan and cover with a towel for 30 minutes





























11. Meanwhile, preheat oven to 400F
12. Bake for 10 minutes then lower to 350F and cook for an additional 30 minutes
13. Remove wreath to a wire rack to cool

Glaze
1. In small saucepan, mix together water and sugar and bring to a boil over high heat for one minute
2. Remove from heat and brush over cooling wreath

Hand Rolled Lasagna with Garlic and Herbed Béchamel

Since cooking became a serious hobby for me over the last 3 years, I realized recently that I had never made a lasagna. Rather than find a recipe online, I decided to create one from scratch using some of my favorite ingredients - ground beef, ricotta, asiago, mozzarella, provolone, oregano, parsley, garlic and of course homemade noodles. I'm also not a huge fan of red sauces so I made a béchamel sauce and added garlic, herbs and cheese to give it just the right consistency and added a topping with several of the same ingredients. I was so hungry while I made this as the aroma filled the kitchen. I think it turned out great and is definitely what I will make again the next time I have a craving for lasagna. Total prep and cooking time was about 2 hours so it's best to do some of the prep ahead. The recipe below yields about 10 servings. Enjoy!

HELPFUL HINTS
1. For whatever reason, I always seem to forget that if you leave milk boiling unattended, especially while you're typing on your blog, it will boil over the pot and cause a huge mess. I wouldn't recommend this as you can see from one of the pictures below.
2. Many of the components can be made ahead of time such as the noodles, the béchamel sauce and the topping. I wouldn't suggest, however, making the whole thing in advance.
3. When layering the lasagna noodles, don't overlap. Instead, you may have to cut some pieces to make them fit. You may have a few pieces left over when you're all done.
4. This lasagna tastes amazing the next day (or later the same night in my case).

INGREDIENTS
Lasagna Noodles
1 cup flour
2 eggs
1 tsp olive oil
Dash of salt

Meat and Ricotta
1.5 lbs ground beef
15 oz Ricotta
Salt and Pepper to taste

Herbed Béchamel
1/2 stick butter
1 Tbs garlic
4 Tbs flour
8 cups milk, warmed
2 cups grated mozzarella, provolone and asiago, mixed
1 Tbs Parsley
1 Tbs Oregano
Salt and Pepper to taste

Topping
2 Tbs minced garlic
2 Tbs Oregano
2 Tbs Parsley

DIRECTIONS
Lasagna Noodles
1. Add flour to small bowl and create a hole in the middle of the flour
2. Add eggs inside the hole
3. Add olive oil and salt



4. Using a fork, gently combine together
5. Remove from the bowl and knead until ball shape is formed



6. Cover in plastic wrap and let rest for 15 minutes
7. Roll pasta out into lasagna sized sheets, either by hand or using a pasta roller





8. Place a sheet in a pot of boiling water for 1 minute



9. Remove and pat dry on paper towel
10. Repeat with remaining sheets



Meat and Ricotta
1. Cook ground beef in skillet or sauce pan, then drain
2. Add 15 oz ricotta and mix together



3. Add salt and pepper, then set aside

Herbed Béchamel
1. Melt butter in a sauce pan over medium heat
2. Add garlic and let simmer for 2-3 minutes



3. Add flour and whisk together for 3 minutes



4. Add milk, herbs, salt and pepper



5. Whisk together until boiling
6. Add cheese mix, then lower heat, stirring occasionally until ready to use





Topping
1. Mix together garlic, Oregano and Parsley in a small bowl, then set aside





Assembly
1. Preheat oven to 425 F.
2. Grease bottom of 9x12 inch baking dish
3. Pour in 3/4 cup béchamel sauce



4. Add one layer of noodles



5. Add Meat and Ricotta Mixture



6. Add 1/2 cup cheese mix



7. Repeat three more times
8. For the final layer add 3/4 cup béchamel sauce and any extra cheese
8. Cover with aluminum and place on a baking rack in the middle of the oven for 25 minutes
9. Remove aluminum, increase heat to 500 and cook for 6-8 more minutes until top cheese layer bubbles



10. Sprinkle with Garlic, Parsley and Oregano topping



11. Let sit for 10 minutes then serve