Ingredients for Sacher Torte B H G
- 6 large egg whites
- Semisweet Chocolate
- 6 tablespoons (3 ounces) unsalted butter
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- All Purpose Flour
- ½ cup apricot preserves
- Chocolate Curls
- Fresh Edible Flower
- ½ cup heavy cream
- 2 teaspoons light corn syrup
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How to Make Sacher Torte B H G
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Cake:**
- In a large bowl, let 6 large egg whites stand at room temperature for 30 minutes.
- In a medium saucepan, melt 8 ounces of bittersweet chocolate and 6 tablespoons (3 ounces) of unsalted butter over low heat. Cool completely.
- Whisk together 6 large egg yolks and 1 teaspoon of vanilla extract. Stir into the cooled chocolate mixture.
- In a separate bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add 1 ½ cups granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form (about 4 minutes).
- Gently fold about 1 cup of the egg white mixture into the chocolate mixture. Then, gently fold the chocolate mixture into the remaining egg whites. Be careful not to deflate the egg whites.
- In a separate bowl, sift 1 ½ cups all-purpose flour. Gradually fold one-third of the flour into the batter at a time.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack. Remove the sides of the pan, then remove the bottom.
- **Apricot Preserves:**
- Heat ½ cup apricot preserves in a small saucepan until melted. Press through a fine-mesh sieve to remove any lumps. Cool slightly.
- **Chocolate Glaze:**
- Chop 4 ounces of semisweet or bittersweet chocolate. In a saucepan, combine the chocolate with 2 tablespoons of butter. Melt over low heat, stirring occasionally.
- In a separate saucepan, bring ½ cup heavy cream and 2 teaspoons light corn syrup to a gentle boil. Reduce heat and simmer for 2 minutes.
- Remove from heat and stir in the melted chocolate mixture until smooth. Cool to room temperature.
- **Assembly:**
- Carefully cut the cake horizontally into two even layers.
- Place the bottom layer on a serving plate. Spread the cooled apricot preserves evenly over the top.
- Top with the second cake layer. Pour the chocolate glaze over the torte, spreading to coat the top and sides.
- Let the torte stand at room temperature for at least 1 hour before serving. Garnish with chocolate curls or edible flowers (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
62g
Fat
79g
Carbs
11g
