Wednesday, October 28, 2015

AUSTRIA: I'm a sacher for a good cake


Haven't heard of Sacher Torte? Have you been living on Mars or are completely oblivious to a good slice of cake? The history of the torte (cake) is a sweet one. It was created in Vienna (not Salzburg), by a young apprentice chef Franz Sacher in 1832. The delicious cake is traditionally served with a portion of unsweetened whipped cream and is complimented with a cup of tea or coffee. The cake has a mysterious air - covered in a shining, silky chocolate coat with a small round motif decorating the side, once bitten into, life takes on a grander meaning. The cake is chocolaty and has a robust texture divided by a sting of apricots glaze. (SEE recipe below)


There are specialty shops all over Austria selling this indulgence, but you'll find the sweetest prize at the Sacher Hotels. And adding to the pleasure of the Sacher Torte experience is the fact that is it always sitting on the breakfast table/buffet daring you to take a slice to begin the day . . .of course we did. At the elegant, traditional Sacher Hotel in Salzburg (below) , the Sacher Torte disappeared quickly and there appeared to be a rotating delivery of said sweetie at the breakfast table. Visit: www.sacher.com/hotel-sacher-salzburg


Sacher Torte
 
Total Time: 1 hr 42 min
Prep: 20 min
Inactive: 2 min
Cook: 1 hr 20 min
Yield: 8 to 10 servings
Level: Intermediate


Ingredients 

Cake:
  • 6 ounces bittersweet chocolate, cut into small pieces 
  • 3 ounces butter 
  • 4 egg yolks 
  • 1 ounce sugar, plus 3 ounces 
  • 5 egg whites 
  • 1/4 teaspoon salt 
  • 1/3 cup flour, sifted 
Apricot Filling:
  • 1 1/2 cups apricot preserves 
  • 1 tablespoon apricot brandy 
Glaze:
  • 6 ounces bittersweet chocolate, cut into small pieces 
  • 1 ounce butter 
  • 2 ounces heavy cream 
  • Whipped cream 
Directions

Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.

In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.

In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert a paring knife in centre of cake. It should come out dry. Remove from the oven and cool on a rack.

To make the apricot filling: puree the apricot preserves. Stir in brandy.

Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes.

To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with whipped cream.

Recipe courtesy of Wolfgang Puck

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