Sacher Torte Heart With Truffle Top Recipes

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GILDED SACHERTORTE

This famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. It was created in 1832 by Franz Sacher of the Hotel Sacher, in Vienna.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h30m

Yield Make one 8-inch cake

Number Of Ingredients 15



Gilded Sachertorte image

Steps:

  • Cake: Preheat oven to 300 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder and tap out excess. Melt chocolate in a bowl set over a pan of simmering water, stirring often; set aside.
  • Using a mixer, beat together butter and 2/3 cup sugar on medium speed until mixture is pale and fluffy, about 2 minutes. Beat in egg yolks, then vanilla and melted chocolate until thoroughly incorporated. Reduce speed to low and beat in flour. Transfer batter to a large bowl. Put egg whites and salt into cleaned bowl of mixer fitted with whisk attachment. Whisk eggwhite mixture on low speed until foamy. Gradually beat in remaining 1/4 cup sugar and beat just until stiff peaks form, 2 to 3 minutes. Stir half of meringue into chocolate mixture. Gently fold in remaining meringue with a rubber spatula.
  • Divide batter between pans; tap firmly on counter to remove any air bubbles. Bake until centers are just set, about 25 minutes. Transfer cakes in pans to wire racks and let cool completely, about 1 hour. Turn out cakes, remove parchment, and reinvert onto rack. Trim cakes flat with a serrated knife.
  • Filling: Warm jam in a small saucepan over medium-low heat, stirring occasionally, until loose. Stir in liqueur. Spread warm jam over 1 cake layer and top with remaining layer.
  • Ganache (crumb coating): Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and stir until smooth. Refrigerate, stirring every 10 minutes, until ganache is cool and the consistency of buttercream, about 30 minutes. Spread ganache over top and sides of cake with a small offset spatula to create a smooth layer. Refrigerate cake until ganache is firm, about 30 minutes.
  • Ganache (glaze): Place cake on a rack set over a rimmed baking sheet. Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and let stand 5 minutes. Stir until smooth and the consistency of honey. Slowly pour ganache over top and down sides of cake, spreading evenly with offset spatula if needed. Let stand until ganache loses its sheen, about 1 hour. Using a small, fine sieve, sift luster dust over top of cake. Dusted cake can be made up to 2 days ahead and stored in refrigerator.

2 sticks unsalted butter, softened, plus more for pans
Unsweetened cocoa powder, for pans
8 ounces semisweet chocolate, finely chopped
2/3 cup plus 1/4 cup sugar
6 large eggs, separated, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 cup apricot jam
2 teaspoons Cointreau or other orange-flavored liqueur
4 ounces semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
1/2 teaspoon edible gold luster dust (available at nycake.com)

SACHER TORTE

Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 15



Sacher Torte image

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.

Nutrition Facts : Calories 415 calories, Fat 21g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

1/2 cup chopped dried apricots
1/2 cup amaretto
1 package devil's food cake mix (regular size)
3 large eggs, room temperature
3/4 cup water
1/3 cup canola oil
FILLING:
2/3 cup apricot preserves
1 tablespoon amaretto
GLAZE:
1 cup heavy whipping cream
1/4 cup light corn syrup
12 ounces semisweet chocolate, chopped
4 teaspoons vanilla extract
1 cup toasted sliced almonds, optional

SACHER TORTE

In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don't let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 13



Sacher Torte image

Steps:

  • Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.
  • Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.
  • Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.
  • Add confectioners' sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.
  • Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.
  • In a separate bowl, sift together flour and cornstarch.
  • Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.
  • Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake's center comes out clean.
  • Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.
  • Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.
  • Make the glaze: Place the sugar, water, and chocolate in a small saucepan and bring to a boil, stirring frequently. Clip a candy thermometer to the side of the pan. Boil, stirring frequently, until the glaze reaches 230°F/110°C, about 5 minutes. The mixture will be smooth, glossy, and pourable and will coat the back of a spoon. Remove from the heat and let stand just until the bubbles die down.
  • Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.

Nutrition Facts : @context http, Calories 784, UnsaturatedFat 9 grams, Carbohydrate 136 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 135 milligrams, Sugar 101 grams, TransFat 1 gram

8 1/2 tablespoons/120 grams unsalted butter (1 stick plus 1/2 tablespoon), more for greasing pan
1/2 cup plus 1 1/2 tablespoons/80 grams cake flour, more for flouring pan
1 cup/120 grams bittersweet chocolate (minimum 50 percent cacao)
6 large eggs, yolks and whites separated
3/4 cup plus 1 tablespoon/100 grams confectioners' sugar
1/4 teaspoon kosher salt
1/3 cup plus 1 tablespoon/80 grams granulated sugar
1/4 cup plus 1 teaspoon/40 grams cornstarch
1 cup/300 grams apricot jam
2 tablespoons dark rum
1 cup/200 grams granulated sugar
1 1/4 cups/150 grams bittersweet chocolate (minimum 50 percent cacao), chopped
1/2 cup/120 milliliters water

CHOCOLATE GANACHE FOR THREE-NUT TORTE

Chocolate ganache is perfect for glazing our Three-Nut Torte, a cake made with a "flour" of ground hazelnuts, almonds, and walnuts are interspersed with rich Prailine Buttercream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 3



Chocolate Ganache for Three-Nut Torte image

Steps:

  • Place chocolate in a small heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Whisk gently until chocolate has melted and mixture is smooth. Whisk in corn syrup. Let cool and thicken slightly, about 10 minutes, before using.

6 ounces semisweet chocolate, finely chopped
2/3 cup heavy cream
1 teaspoon corn syrup

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