Text 6247, 120 rader
Skriven 2011-01-26 07:59:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 632
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sachertorte
 Categories: Cakes, Desserts, Chocolate
      Yield: 14 servings
 
MMMMM---------------------------TORTE--------------------------------
  4 1/2 oz High-quality bittersweet
           - chocolate; fine chopped
      9 tb Unsalted butter; at cool
           - room temp
      1 c  Confectioners' sugar
      6 lg Eggs; separated, room temp
      1 ts Vanilla extract
    1/2 c  Granulated sugar
      1 c  All-purpose flour (spoon
           - gently into cup and level
           - top)

MMMMM--------------------------ASSEMBLY-------------------------------
      1 c  Apricot Glaze
        sm Batch Chocolate Glaze
           Sweetened Whipped Cream; for
           - serving
 
  In the past few years, bakers have been upping the ante with chocolate
  desserts (think of your local American bistro's "warm chocolate cakes
  with gooey chocolate centers"). The Sachertorte is a refined, elegant
  combination of chocolate flavors, complemented by a compulsory mound
  of Schlag. The whipped cream is an important part of the picture, as
  it moistens the frankly firm cake layers. Every bit of Sachertorte is
  supposed to be dipped in the whipped cream. This version is based on
  the recipe in Das Grosse Sacher Backbuch ("The Big Sacher Baking
  Cook"), which should be a reliable source.
  
  Don't expect the cake layer to look perfect; sometimes the air
  bubbles are large and make holes in the top of the cake. If that
  happens, take some cake trimmings and mash them with a little of the
  apricot glaze to make a paste, and use a metal icing spatula to
  "spackle" the holes with the mixture.
  
  To make the torte: Position a rack in the center of the oven and
  heat to 400øF. Lightly butter a 9-inch springform pan and line the
  bottom with a round of parchment or wax paper. Dust the sides of the
  pan with flour and tap out the excess.
  
  In the top part of a double boiler over very hot, but not
  simmering, water, or in a microwave at medium power, melt the
  chocolate. Remove from the heat or the oven, and let stand, stirring
  often, until cool.
  
  Beat the butter in the bowl of a eavy-duty standing mixer fitted
  with the paddle blade on medium-high speed until smooth, about 1
  inute. On low speed, beat in the confectioners' sugar. Return the
  speed to medium-high and beat until light in color and texture, about
  2 minutes. Beat in the egg yolks, one at a time, scraping down the
  sides of the bowl. Beat in the chocolate and vanilla.
  
  Beat the egg whites and granulated sugar in a large bowl with a
  handheld electric mixer on high speed just until they form soft,
  shiny peaks. Do not overbeat. Stir about one fourth of the beaten
  whites into the chocolate mixture to lighten it, then fold in the
  remaining whites, leaving a few visible wisps of whites. Sift half of
  the flour over the chocolate mixture, and fold in with a large
  balloon whisk or rubber spatula. Repeat with the remaining flour.
  
  Spread evenly in the pan. Bake until a toothpick inserted in the
  center comes out clean, about 45 minutes. (The cake will dome in the
  center.) Cool on a wire rack for 10 minutes. Remove the sides of the
  pan, and invert the cake onto the rack. Remove the paper and reinvert
  on another rack to turn right side up. Cool completely.
  
  To assemble: Using a long serrated knife, trim the top of the cake
  to make it level. Cut the cake horizontally into two equal layers.
  Place one cake layer on an 8-inch cardboard round. Brush the top of
  the cake layer with the apricot glaze. Place the second cake layer on
  top and brush again. Brush the top and sides of the cake with the
  remaining glaze. Transfer the cake to a wire rack placed over a
  jelly-roll pan lined with waxed paper. Let cool until the glaze is
  set.
  
  Make the chocolate glaze (it must be freshly made and warm). Pour
  all of the warm chocolate glaze on top of the cake. Using a metal
  offset spatula, gently smooth the glaze over the cake, allowing it to
  run down the sides, being sure that the glaze completely coats the
  cake (patch any bare spots with the spatula and the icing that has
  dripped). Cool until the glaze is barely set, then transfer the cake
  to a serving plate. Refrigerate until the glaze is completely set, at
  least 1 hour. Remove the cake from the refrigerator about 1 hour
  before serving.
  
  To serve, slice with a sharp knife dipped into hot water. Serve
  with a large dollop of whipped cream on the side.
  
  MAKE AHEAD: The cake can be prepared up to 2 days ahead and stored in
  an airtight cake container at room temperature.
  
  by Rick Rodgers; Kaffeehaus: The Best Desserts from the Classic Cafés
  of Vienna, Budapest, and Prague
  
  Epicurious | November 2004
  
  Yield: Makes 12 to 16 servings
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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