Sachertorte
photo by gobruijns
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 cake
ingredients
- 1⁄4 lb unsalted butter
- 1⁄2 cup vegetable oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 2 large eggs
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla
- 1 1⁄2 teaspoons baking soda
- 2 cups apricot jam, pureed
-
Glaze
- 1 cup heavy cream
- 16 ounces fine quality semisweet chocolate or 16 ounces bittersweet chocolate, chopped fine
directions
- Make the torte: In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil.
- In a bowl with an electric mixer beat together the sugar, the flour, and the cocoa powder for 30 seconds, or until the mixture is combined well, add the butter mixture in a stream, beating, and beat in the eggs, the buttermilk, the vanilla and the baking soda.
- Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean.
- Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely.
- With a long serrated knife carefully cut the torte horizontally into 3 even layers, invert the top layer onto a small rack and spread it with about 2/3 cup of the jam.
- Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer.
- Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.
- Make the glaze: In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it.
- Stir the mixture until the chocolate is melted and it forms a smooth glaze and let it cool until it is lukewarm and thickened but still pourable.
- Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly.
- Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream.
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Reviews
-
Delicious. Such a wonderful blend of flavors - the not too sweet cake, the sweet and fruity jam, the semisweet chocolate ganache. Fantastic. Tastes better after it sits for a few hours so that the jam soaks in everywhere. I used Ghiradelli chocolate for the ganache. Unfortunately, it wasn't very shiny but it was still beautiful and rich. What a wonderful treat for my husband's birthday.
RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!