Classic Sachertorte Austria Recipes

Steps:

• Preheat your oven to 400 degrees F and position the rack to the center of the oven.
• Lightly butter a 7-inch springform pan and line with parchment: dust the sides with flour and tap out an excess.
• In a double-boiler, melt the chocolate over simmering water; remover from heat and stir until cooled.
• In a stand mixer fitted with the paddle attachment, beat the butter using medium-high speed until smooth, about 1 minute.
• Switch to low speed, beat in the powdered sugar, then return to medium-high, and beat until fluffy and lighter in color and texture, about 2 minutes.
• Beat in the egg yolks first, one at a time, scraping down the sides of the bowl; beat in the chocolate and the vanilla.
• In another large bowl, beat the egg whites with the castor sugar, using high speed, until they form soft, shiny peaks.
• Stir 1/4 of the egg whites into the chocolate mixture, then fold in the remaining, leaving some strips of white showing.
• Sift half the flour over the sugar, then fold in; repeat with remaining flour.
• Spread the batter evenly into the prepared pan and bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.
• Cool on a wire rack for 10 minutes, then remove the sides of the springform pan and invert the cake onto the rack, remove the paper and re-invert to turn right side up and let cool completely.
• Use a serrated knife to trim the top of the cake to make it level; cut the cake horizontally to make two even layers.
• Place the bottom layer on an 8-inch cardboard cake round; brush the top of the layer with half the warm apricot glaze.
• Place the second layer on top, then brush with the remaining glaze; transfer the cake to a wire rack that has been set over a jellyroll pan (to catch drips) and let the glaze set.
• Pour the warm chocolate glaze over top and use an offset spatula to gently spread the glaze all over, including the sides, so that the cake is completely covered; use any glaze that drips to patch missed spots.
• Once glaze has begun to set, place cake on a serving platter and cool completely in the refrigerator at least an hour; let the cake stand at room temperature 1 hour before serving.
• If desired, serve with a saucer of unsweetened whipped cream for dipping.
• For the apricot glaze: In a small saucepan, bring the preserves and rum (or water) to a boil over medium heat, stirring often; cook, stirring, until very sticky and does not easily leave the spoon, 2 to 3 minutes. Strain through a wire sieve, pressing on the solids. Use warm.
• For the chocolate glaze: In another small saucepan, heat the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, uncovered, stirring, until it reaches 234 degrees F on a candy thermometer, about 5 minutes. Remover from heat and stir to cool for about 1 minute. Use immediately and do not scrape the pan (the chocolate that clings to the saucepan will not be a glaze, it is too thick).

Steps:

• Preheat the oven to 350F and place the rack in the center position. Generously butter a 12-muffin tin.
• In a large bowl using an electric mixer, beat the butter and superfine sugar until creamy, about 2 minutes. Melt 7 ounces of the chocolate and add it to the butter mixture, then add the flour and mix until well blended. Add the yolks of 6 of the eggs, one at a time, beating well after each addition. Reserve the extra 2 yolks for another use.
• In a separate bowl using an electric mixer, beat the 8 egg whites until stiff peaks form. Gradually add the egg whites to the chocolate batter, a little at a time, until just incorporated.
• Divide the mixture into the prepared muffin pan and bake until a toothpick comes out clean, about 25 minutes.
• Allow to cool before serving.
• Meanwhile, for the icing, in a medium saucepan over medium heat, melt the granulated sugar in 1/3 cup water. Melt the remaining chocolate and add it to the sugar syrup, and bring the icing to a low boil. Stir with a wooden spoon for about 2 minutes, or until icing is glossy. Add a few drops of boiling water if the icing becomes too thick or to dissolve any sugar crystals that might form.
• In a small saucepan over medium heat, heat the apricot jam and Cointreau until warm.
• To serve, spoon the apricot sauce onto each serving plate and top with a muffin. Ice the muffins with the chocolate icing and top with a dollop of whipped cream.

Steps:

• Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely., For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside. , For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla., Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.