Recipe: Yummy Sacher Torte

Sacher Torte.

You can cook Sacher Torte using 20 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Sacher Torte

1. It's of Cake base:.
2. You need 150 g of soft butter.
3. You need 150 g of powdered sugar.
4. It's 1/2 of vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract).
5. You need 7 of egg yolks.
6. You need 150 g of dark couverture chocolate.
7. Prepare 1-2 Tbsp of Brandy or rum (optional).
8. You need 7 of egg whites.
9. Prepare 30 g of sugar.
10. Prepare 150 g of cake flour.
11. It's 1 tsp of baking powder (optional).
12. Prepare of Fruit jam glaze:.
13. Prepare 120 g of apricot, red current or raspberry jam.
14. You need 50 g of sugar.
15. It's 4 Tbsp of water.
16. You need 1 Tbsp of lemon juice (1/2 lemon squeezed).
17. It's of Chocolate icing:.
18. It's 200 g of sugar.
19. It's 125 ml of water.
20. You need 150 g of dark couverture chocolate.

Sacher Torte step by step

1. Preheat oven to 170C. Oil and dust with flour a 26 cm springform..
2. Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add brandy/rum if using..
3. Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed..
4. Pour the batter into the springform and even out..
5. Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight..
6. Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve..
7. While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping..
8. Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat..
9. Melt the chocolate in a water bath and gradually stir in the sugar water..
10. Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake..
11. Let cool. Serve with whipped cream if you like..

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