Sachertorte

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Over the past few years I have definitely become a lot better in the kitchen.  I am better at following/creating recipes and food presentation.  My food used to look tired, run down, and listless, and I made a lot of mistakes (“Oops I forgot the [insert important ingredient that makes the entire recipe here].”, “Oops, did that say 1 1/2 minutes, I thought it said 15”).

While I am much improved, cakes are still really hard for me to decorate and have look pretty.  So when it comes to my birthday, I have great dreams and visions of a multi-layered cake with homemade frosting and lots of filling.  And while my birthday cakes usually taste awesome, their looks can sometimes leave something to be desired.

This year I made myself a Sachertorte, with a few twists.  A Sachertorte is an chocolate cake made famous by the Austrian Franz Sacher, who served this cake to Prince Wenzel von Metternich.  The more you know!

A traditional sacher torte is a fudge chocolate cake with brandy, topped with apricot preserves and a ganache.  I made my own twist by replacing the brandy with framboise and the apricot preserves with raspberry.  It was definitely delicious and made for a very happy birthday- even the birth of Jesus can’t eclipse my birthday cake this year!

Happy birthday to all the other December babies out there.

SACHERTORTE
Adapted from The Sweet Melissa Baking Book via My Baking Heart

INGREDIENTS

For the Cake:
6 ounces semisweet chocolate
10 tablespoons butter
2/3 cup framboise
1 1/2 cup granulated sugar, divided
4 eggs, separate
1/2 teaspoon cinnamon
3/4 teaspoon salt
1 & 1 tablespoon cup all purpose flour

For the Filling:
1 cup raspberry preserves
1/3 cup coarsely chopped chocolate

For the Ganache:
6 ounces semi-sweet chocolate*
1/2 cup heavy cream
Pinch of salt
1 tablespoon corn syrup

DIRECTIONS

For the Cake:

Preheat oven to 350°F. Grease and line a 9 inch springform pan. Line pan with parchment paper and grease.

In a double broiler, melt chocolate and butter. Remove from stove and stir in framboise. Let cool slightly.

Meanwhile, separate eggs into two separate bowls (4 yolks in one bowl, 4 egg whites in another bowl). Divide sugar in half. Pour half of the sugar in with the egg yolks and whisk together. Whisk egg yolk mixture into chocolate mixture. Stir in salt, cinnamon and flour.

With a hand mixer, beat egg whites until foamy. Continue to beat, adding remaining sugar in a slow, steady stream. Beat until stiff but dry peaks do not form. Fold in 1/3 of the meringue mixture into the chocolate mixture. Fold in remaining meringue

*For my chocolate, I used a combination of semisweet and milk chocolate since sometimes semi-sweet chocolate is not sweet enough for me. Pour into prepared pan and bake for 60-75 minutes. Check with a toothpick for doneness. Cool on a wire wrack for 20 minutes. Remove sides of springform pan and let cool.

For the Filling:

Cut cake into 2 even layers. Spread raspberry preserves on the bottom layer. Sprinkle chopped chocolate on top. Top with top cake layer.

For the Ganache:

Chop the chocolate and place in a bowl. Place heavy cream in a saucepan and scald (heat on medium heat until the side begin to bubble). Pour cream over chocolate and whisk until chocolate is melted. Stir in salt and corn syrup.

Pour ganache over cake, gently spreading the ganache over the edges to cover the cake. Let sit at room temperature for 30 minutes before cutting.

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