date: 2020-08-18T07:52:07.994Z image: https://img-global.cpcdn.com/recipes/54f509df7281caa8/751x532cq70/sachertorte-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/54f509df7281caa8/751x532cq70/sachertorte-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/54f509df7281caa8/751x532cq70/sachertorte-recipe-main-photo.jpg author: Emilie Munoz ratingvalue: 4.4 reviewcount: 26979 recipeingredient: - " Ingredients for an 18 cm mold" - "75 g 60 dark chocolate" - "3 Yolks" - "3 Egg whites" - "65 g Softened butter" - "65 g 00 flour" - "20 g powdered sugar" - "90 g Sugar" - " Vanilla" - "1 pinch Salt" - " for filling" - "150 g Apricot jam" - " for coverage" - "185 g 60 dark chocolate" - "125 g Fresh liquid cream preferably with 3035 fat" recipeinstructions: - "To prepare the Sachertorte, first transfer the chocolate into small pieces in a mixing bowl and melt it in a double boiler. If you prefer, you can melt the chocolate in the microwave by operating it a few seconds at a time and stirring at each interruption so as not to burn the chocolate. Meanwhile, place the soft butter and icing sugar in the bowl, add a pinch of salt and a 1/2 teaspoon of vanilla. Start working the mixture with the whisk until you get a creamy consistency." - "Pour the lightly beaten egg yolks twice and continue to whip the butter; it will take about 8-10 minutes. The important thing is that the mixture of powdered sugar, egg yolks and butter is well whipped so that the dough develops well during cooking." - "Now, make sure that the melted chocolate has a temperature between 45 and 55 °; it is preferable to use a thermometer to measure it: if it were to be too high, in fact, it would risk melting the butter, otherwise it would risk compacting the mixture too much. At this point, add the chocolate to the mixture of butter and egg yolks and continue mixing until the mixture is uniform." - "Then pour the egg whites into the bowl and start whipping them at high speed. As soon as they are white and frothy (when they start to "rise") pour in the granulated sugar too, always a little at a time; it is important to wait until the egg whites are slightly whipped before adding the sugar, otherwise the whites will become too heavy and will have a lot more difficulty in whipping." - "Add the egg whites twice in the mixture of egg yolks and chocolate and mix with a spatula or with a whisk. Then add the already sifted flour and mix from top to bottom with a spatula, until the mixture is smooth and uniform." - "Grease and flour an 18 cm diameter mold, then pour the mixture inside, level the surface and bake in a preheated static oven at 170 ° for 35-40 minutes. After this time, check the cooking with a toothpick, then take the cake out of the oven; don't worry if the cake is cracked on the surface. Let the cake cool completely before turning it out of the mold by turning it upside down on a surface. Then cut the cake into two discs, using a long serrated knife." - "Place about half a dose of apricot jam inside and spread it with a spatula over the entire surface. Cover with the second disc,add more jam on the surface and using a spatula spread it everywhere to create a veil, even on the edges of the cake." - "Transfer the cake to a wire rack and take care of preparing the ganache." - "Put the cream in a saucepan and bring it to just touch the boil; as soon as it starts to boil, turn off the heat and add the chocolate. Stir with a whisk until the chocolate is completely melted and well blended." - "Then transfer the ganache into a bowl and use it to glaze the cake, using a spatula and gently beating it on the surface so as to cover both the surface and the edges and smooth it at the same time. To be smooth and shiny. the ganache must have a temperature of about" - "At this point put it to harden in the refrigerator (at + 4 °) for about 20 minutes 34. Then transfer the sacher cake to a serving dish 35 and serve each slice alone or together with semi-whipped cream without sugar." categories: - Recipe tags: - sachertorte katakunci: sachertorte nutrition: 112 calories recipecuisine: American preptime: "PT27M" cooktime: "PT59M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it is John, welcome to my recipe page. Today, we're going to prepare a special dish, sachertorte. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious. It is not worth to wait half an hour and get seated to a small table in which. The original Sachertorte is the most famous Austrian cake. Sachertorte is said to taste the best when accompanied by a small cloud of unsweetened whipped cream on the side. A young nobleman who judges himself harshly but is lenient towards others. Sachertorte is one of the most popular of recent trending foods on earth. It is easy, it's quick, it tastes yummy. It is appreciated by millions daily. Sachertorte is something that I have loved my whole life. They are fine and they look wonderful. To get started with this particular recipe, we have to first prepare a few ingredients. You can cook sachertorte using 15 ingredients and 11 steps. Here is how you cook that. ##### The ingredients needed to make Sachertorte: 1. Take Ingredients for an 18 cm mold 1. Prepare 75 g 60% dark chocolate 1. Take 3 Yolks 1. Take 3 Egg whites 1. Take 65 g Softened butter 1. Take 65 g 00 flour 1. Make ready 20 g powdered sugar 1. Prepare 90 g Sugar 1. Make ready Vanilla 1. Take 1 pinch Salt 1. Make ready for filling 1. Prepare 150 g Apricot jam 1. Get for coverage 1. Make ready 185 g 60% dark chocolate 1. Get 125 g Fresh liquid cream (preferably with 30-35% fat) I don't think this can technically be called a Sachertorte. Although it's original recipe is kept under as much lock. La tarta Sacher (Sachertorte en alemán) es originaria de Viena. La receta de ésta tarta se guarda celosamente y ha sido objeto. ##### Instructions to make Sachertorte: 1. To prepare the Sachertorte, first transfer the chocolate into small pieces in a mixing bowl and melt it in a double boiler. If you prefer, you can melt the chocolate in the microwave by operating it a few seconds at a time and stirring at each interruption so as not to burn the chocolate. Meanwhile, place the soft butter and icing sugar in the bowl, add a pinch of salt and a 1/2 teaspoon of vanilla. Start working the mixture with the whisk until you get a creamy consistency. 1. Pour the lightly beaten egg yolks twice and continue to whip the butter; it will take about 8-10 minutes. The important thing is that the mixture of powdered sugar, egg yolks and butter is well whipped so that the dough develops well during cooking. 1. Now, make sure that the melted chocolate has a temperature between 45 and 55 °; it is preferable to use a thermometer to measure it: if it were to be too high, in fact, it would risk melting the butter, otherwise it would risk compacting the mixture too much. At this point, add the chocolate to the mixture of butter and egg yolks and continue mixing - until the mixture is uniform. 1. Then pour the egg whites into the bowl and start whipping them at high speed. As soon as they are white and frothy (when they start to "rise") pour in the granulated sugar too, always a little at a time; it is important to wait until the egg whites are slightly whipped before adding the sugar, otherwise the whites will become too heavy and will have a lot more difficulty in whipping. 1. Add the egg whites twice in the mixture of egg yolks and chocolate and mix with a spatula or with a whisk. Then add the already sifted flour and mix from top to bottom with a spatula, until the mixture is smooth and uniform. 1. Grease and flour an 18 cm diameter mold, then pour the mixture inside, level the surface and bake in a preheated static oven at 170 ° for 35-40 minutes. After this time, check the cooking with a toothpick, then take the cake out of the oven; don't worry if the cake is cracked on the surface. Let the cake cool completely before turning it out of the mold by turning it upside down on a surface. Then cut the cake into two discs, using a long serrated knife. 1. Place about half a dose of apricot jam inside and spread it with a spatula over the entire surface. Cover with the second disc,add more jam on the surface and using a spatula spread it everywhere to create a veil, even on the edges of the cake. 1. Transfer the cake to a wire rack and take care of preparing the ganache. 1. Put the cream in a saucepan and bring it to just touch the boil; as soon as it starts to boil, turn off the heat and add the chocolate. Stir with a whisk until the chocolate is completely melted and well blended. 1. Then transfer the ganache into a bowl and use it to glaze the cake, using a spatula and gently beating it on the surface so as to cover both the surface and the edges and smooth it at the same time. To be smooth and shiny. the ganache must have a temperature of about 1. At this point put it to harden in the refrigerator (at + 4 °) for about 20 minutes 34. Then transfer the sacher cake to a serving dish 35 and serve each slice alone or together with semi-whipped cream without sugar. La tarta Sacher (Sachertorte en alemán) es originaria de Viena. La receta de ésta tarta se guarda celosamente y ha sido objeto. A fabulous Sachertorte tutorial from Mary Berry. So that is going to wrap it up for this exceptional food sachertorte recipe. Thanks so much for reading. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!