Sacher Torte is a decadent chocolate cake with a touch of apricot jam coated in pure chocolate from the capital of desserts. It’s The Chocolate Cake.
As I most recently have some time, I had been looking on the internet yesterday. Attempting to find fresh, fascinating tips, inspiring recipes that I have never tested before, to treat my loved ones with. Searching for a long time but couldn’t come across lots of interesting things. Just before I thought to give up on it, I discovered this tempting and easy treat simply by chance. It seemed so delightful on its photo, it called for prompt action.
It absolutely was simple enough to imagine just how it is created, how it tastes and just how much my husband might want it. Mind you, it is extremely simple to impress him when it comes to cakes. Yes, I am a blessed one. Or maybe he is.Anyway, I got into the website: Suncakemom and used the detailed instuctions that have been combined with nice pics of the task. It just makes life much simpler. I can imagine that it is a bit of a inconvenience to shoot pics down the middle of baking in the kitchen as you typically have gross hands so that i really appreciate the time and effort she placed in to build this blogpost .
Having said that I’m inspired presenting my own dishes in the same way. Thanks for the concept.
I was fine tuning the initial recipe create it for the taste of my loved ones. I must mention it absolutely was an incredible outcome. They prized the flavor, the structure and loved having a delicacy like this in the middle of a busy week. They ultimately requested lots more, a lot more. Hence next time I am not going to commit the same miscalculation. I’m gonna double the amount to make them happy.
You can find the original Sacher Torte at SunCakeMom
Base:
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs.
Beat egg whites on high speed until stiff peaks form.
Beat butter in a different mixing bowl until soft then put honey and vanilla extract into it. Keep beating until the mixture gets light and fluffy.
Beat egg yolks until fluffy and yellow.
Add the beaten egg yolks to the butter alternating between the flour and melted chocolate (Make sure to use slightly cooled down melted chocolate as if it’s too hot it would melt the butter).
Finally carefully fold in the egg whites.
Pour batter into the cake tray and stick it to the preheated oven for 40 minutes to bake.
Check it with a toothpick if it is baked properly.
Place cake base onto a rack and leave it there to cool down.
Whilst the cake is cooling, place the jam into a saucepan to warm it up to get a slightly runny consistency so when it is spread on the cake it’s easier to work with.
Cut off the top of the cake to make it level and shape it to circle if necessary.
Cut the base into half horizontally.
Spread half of the apricot jam on the bottom half and place the other half of the cake on top.
Spread the rest of the jam on the top half.
Frosting:
Melt the chocolate, cocoa and the piece of butter.
Pour whipped cream into the saucepan with the chocolate bits.
Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.
Pour chocolate icing on top of the cake.
Spread it evenly on top and the side.
Place it in a cool place until the chocolate hardens.
