Monday, 24 November 2014

Sachertorte



I have been missing on daring the challenges at the Daring Bakers but have never failed to check on them every month. For the month of October we were challenged to put our hands on an Austrian Sachertorte by Korena. The moment I saw the challenge I knew I had to kick my off late lazy self and make this beauty. After all who can ever say a no to a chocolate cake.
Sachertorte is one elegant cake which is filled with apricot jam and is covered with a fudge like chocolate glaze and has the word 'Sacher' written across it. Ideally served with a generous dollop of schlag (unsweetened whipped cream), this cake is on every baker's must-try list. 
The Sachertorte was first created in Austria when Prince Metternich requested for a fancy dessert for his guests. With the pastry chef being ill that night, the task fell on an apprentice called Franz Sacher who created the historical cake. Franz's son later opened the Sacher hotel in Vienna where the closely guarded secret recipe of the cake is served to this day. 
With its amazing history and world wide repertoire, there was no way I could miss attempting this cake in my humble kitchen and there was no other occasion befitting for it than my Sweet day today. Vaanya turns 3 1/2 years today. This month had also blessed us with a baby boy in my brothers house. There is someone smaller than Vaanya now :) It is such a joy to relive those moments and cherish the time when she was this small and would fit in our arms. A time when every piece of clothing was still big for her. A time when she had no hair on her head and I would wait for them to grow. A time when I would wait for her to speak to me and demand little things from me. 
Time flies and today I have a new set of wishes for her. Parenting is such a never ending thing and such a joy. 


Recipe source : Korena from Korena in the kitchen

Ingredients : 

Cake : 
  • 60 gms butter, softened
  • 1/2 cup powdered sugar
  • 3 eggs, separated
  • 1/4 cup granulated sugar
  • 90 gms dark chocolate, chopped
  • 1/2 tsp vanilla extract
  • 1/2 cup all purpose flour
Apricot glaze : 
  • 15 dried apricots, soaked in water overnight
  • 3 tbsp sugar
Chocolate glaze : 
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 50 gms chopped dark chocolate
Writing chocolate : 
  • 2 tbsp chopped chocolate
  • 1/2 tsp vegetable oil
Procedure : 

Cake : 
Preheat oven to 190 degree Celsius.
Grease and line a 7" square baking tray.
Melt chocolate on a double boiler or in the microwave and set aside to cool.
Take butter in a large bowl and beat till creamy and light.
Add powdered sugar and beat.
Beat in the egg yolks, one at a time.
Add in the cooled chocolate and vanilla extract.
In another clean bowl, beat the egg whites with a tbsp of granulated sugar. Gradually add in the rest of the sugar and continue beating till they form shiny peaks. 
Now stir in 1/3 of the egg whites mixture into the chocolate mixture. Gradually mix in the remaining. 
Sift flour and add in the mixture in two additions with gentle hands.
Spread the batter in the prepared pan and bake for 35-45 minutes or till a toothpick inserted in the middle comes out clean.
Cool completely and cut in two even layers.

Apricot glaze : 
Deseed the apricots that have plumped with overnight soaking and reserve the flesh.
Put the apricots in a pan and cook over medium heat with sugar till it thickens. 
Keep mashing the mixture with a spoon and add a little water in between. 
In about 20-25 minutes you will have a thick jam consistency.
Remove from heat and cool.
Strain the mixture through a sieve to achieve a smooth consistency.

Spread this glaze in between the cake layer and spread on top and sides too.

Chocolate glaze : 
Place sugar and water in a heavy bottomed pan over medium heat and bring to a boil, stirring occasionally. Cook for 5 minutes or till you get a one string consistency i.e. when you take a drop of the sugar in between your thumb and index finger and pull apart, it should make a single thread.
Remove from heat and whisk in the chopped chocolate.
Pour immediately over the cake which should be placed on a wire mesh to collect all the excess chocolate glaze.
Allow to set.

Writing chocolate : 
Melt chocolate and mix in the vegetable oil.
Put in a piping bag and snip of the end.
Write the word Sacher on the cake or decorate as you like.

Slice and serve.



Notes : 
  • If you have apricot jam or preserve, boil 1 cup of it with 2 tbsp of rum or water over medium heat and cook till mixture thickens for about 2-3 minutes.
  • You may use a round shaped pan which is how ideally this cake is served.
  • You can substitute this recipe of chocolate glaze with a simple chocolate ganache recipe if you do not like very sweet frostings. 


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