The Sacher is without doubt one of my favorite cake, if not preferred.
chocolaty enough for a cioccodipendente like me, not at all cloying, without heavy creams, filled with the simple apricot jam that highlights the soft sponge cake with chocolate.
I had promised a friend and I tried to achieve it. I started watching on blogs, on Web sites, books I have in the house of sweets and chocolate ... The Sacher cake is a demanding, in the implementation (but nothing crazy), but above expectations for the tradition behind it. E 'symbol a cake, a cake that evil is a disappointment if he crazy!
And if you have to bring to a dinner with 9 friends we also hold that it is perfect! : O)
The problem is that there RECIPE of the Sacher Torte, that is preciously guarded, probably within a cell of Gringotts Bank ... There are many recipes, all similar but all different.
After a long evaluation, on balance, thought the result I decided to draw two very reliable sources for me: the sponge cake is the recipe Misy , but its glaze did not convince me at all (too much sugar for my taste) so I drew from the wonderful blog Nanni and glaze Sacher its eggs without prepared for the child, increased dosage. In fact, I wanted a very chocolaty icing, not cloying because of the sugar which provide for other recipes. Nanni is that of a glaze in a stunning simplicity: dark chocolate, water and gelatin. Simply fantastic. He has served the cake perfectly, has joined the sponge cake beautifully and has remained well polished to perfection. Well, I am happy have found my recipe for Sacher perfect. : O)
Well ... I'll have to improve the writing, which is just ugly, but the frosting was a little too duretta crazy and I made an effort to squeeze the cone with parchment paper. I was tired and it was late, maybe it would be enough to spend a few seconds in the microwave ...
But I'd say I can not complain, has been devoured and appreciated!
Ingredients for a cake with 24 cm zip:
For the chocolate base:
-
160 grams of dark chocolate - 150 grams of soft butter cream
- 150 grams of sugar
- 6 medium eggs
- 50 grams of potato starch
- 100 grams of flour 00 antigrumi Molino Chiavazza
- a hint of vanilla MondoSpezie.it
- 1 teaspoon baking powder
- 1 pinch of baking soda
For the filling:
- apricot jam
For the frosting:
- 375 grams of dark chocolate
- 202 grams of water
- 9 grams of gelatin sheets (glue fish)
Prepare the base.
Dissolve 160 grams of dark chocolate in a double boiler and let cool.
Working with the whisk to cream the softened butter, sugar and vanilla. Combine the egg yolks to the mixture one at a time, giving time to the butter cream to absorb before adding the next. Pour slowly the warm melted chocolate and mix well. Add the flour, potato flour, baking powder and baking soda.
In a bowl beat the egg whites separately until stiff and fold the dough with a silicone spatula.
Grease and flour well a springform pan of 24 cm in diameter and pour the mixture. Bake at 180 degrees for about 45 minutes, however, do the toothpick test.
Remove from oven and invert the cake on a wire rack, allow to cool.
then cut horizontally into two discs under the lower plate and sprinkle generously with apricot jam putting more in the center. Quit with the hard top and press gently to spread the good jam to the edges.
Put the apricot jam in a saucepan and heat it over a very sweet, so it becomes more liquid. Strain through a sieve and brush the entire surface and edges of cake to make it beautiful finish.
Prepare the frosting.
Soak in very cold water until gelatin is softened (about 10 minutes).
Dissolve 375 grams of dark chocolate with 128 grams of water.
Melt the gelatin over very low heat in 74 grams of water, and when the chocolate is warm, add the gelatin. Mix well and let thicken a little icing.
Place the cake on a wire rack over a large sheet of baking paper. When the glaze has the right consistency (do not wait until it thickens too much otherwise it will run off evenly on the cake) pour it gently into the center of the chocolate cake and run-off, well, then pour around the edges so that it is all perfectly covered. Do not use nor nor spoons spatulas to have a perfectly smooth and shiny glaze.
Let the glaze and then proceed further decoration. I made a cone in wax paper and I wrote simply "Sacher".
Serve after a few hours, so that the glaze has time to harden well.
Bon Appetit! PS
the very interesting contest with this recipe participate Sayuri "Sweets of the World"
I had promised a friend and I tried to achieve it. I started watching on blogs, on Web sites, books I have in the house of sweets and chocolate ... The Sacher cake is a demanding, in the implementation (but nothing crazy), but above expectations for the tradition behind it. E 'symbol a cake, a cake that evil is a disappointment if he crazy!
And if you have to bring to a dinner with 9 friends we also hold that it is perfect! : O)
The problem is that there RECIPE of the Sacher Torte, that is preciously guarded, probably within a cell of Gringotts Bank ... There are many recipes, all similar but all different.
After a long evaluation, on balance, thought the result I decided to draw two very reliable sources for me: the sponge cake is the recipe Misy , but its glaze did not convince me at all (too much sugar for my taste) so I drew from the wonderful blog Nanni and glaze Sacher its eggs without prepared for the child, increased dosage. In fact, I wanted a very chocolaty icing, not cloying because of the sugar which provide for other recipes. Nanni is that of a glaze in a stunning simplicity: dark chocolate, water and gelatin. Simply fantastic. He has served the cake perfectly, has joined the sponge cake beautifully and has remained well polished to perfection. Well, I am happy have found my recipe for Sacher perfect. : O)
Well ... I'll have to improve the writing, which is just ugly, but the frosting was a little too duretta crazy and I made an effort to squeeze the cone with parchment paper. I was tired and it was late, maybe it would be enough to spend a few seconds in the microwave ...
But I'd say I can not complain, has been devoured and appreciated!
Ingredients for a cake with 24 cm zip:
For the chocolate base:
-
160 grams of dark chocolate - 150 grams of soft butter cream
- 150 grams of sugar
- 6 medium eggs
- 50 grams of potato starch
- 100 grams of flour 00 antigrumi Molino Chiavazza
- a hint of vanilla MondoSpezie.it
- 1 teaspoon baking powder
- 1 pinch of baking soda
For the filling:
- apricot jam
For the frosting:
- 375 grams of dark chocolate
- 202 grams of water
- 9 grams of gelatin sheets (glue fish)
Prepare the base.
Dissolve 160 grams of dark chocolate in a double boiler and let cool.
Working with the whisk to cream the softened butter, sugar and vanilla. Combine the egg yolks to the mixture one at a time, giving time to the butter cream to absorb before adding the next. Pour slowly the warm melted chocolate and mix well. Add the flour, potato flour, baking powder and baking soda.
In a bowl beat the egg whites separately until stiff and fold the dough with a silicone spatula.
Grease and flour well a springform pan of 24 cm in diameter and pour the mixture. Bake at 180 degrees for about 45 minutes, however, do the toothpick test.
Remove from oven and invert the cake on a wire rack, allow to cool.
then cut horizontally into two discs under the lower plate and sprinkle generously with apricot jam putting more in the center. Quit with the hard top and press gently to spread the good jam to the edges.
Put the apricot jam in a saucepan and heat it over a very sweet, so it becomes more liquid. Strain through a sieve and brush the entire surface and edges of cake to make it beautiful finish.
Prepare the frosting.
Soak in very cold water until gelatin is softened (about 10 minutes).
Dissolve 375 grams of dark chocolate with 128 grams of water.
Melt the gelatin over very low heat in 74 grams of water, and when the chocolate is warm, add the gelatin. Mix well and let thicken a little icing.
Place the cake on a wire rack over a large sheet of baking paper. When the glaze has the right consistency (do not wait until it thickens too much otherwise it will run off evenly on the cake) pour it gently into the center of the chocolate cake and run-off, well, then pour around the edges so that it is all perfectly covered. Do not use nor nor spoons spatulas to have a perfectly smooth and shiny glaze.
Let the glaze and then proceed further decoration. I made a cone in wax paper and I wrote simply "Sacher".
Serve after a few hours, so that the glaze has time to harden well.
Bon Appetit! PS
the very interesting contest with this recipe participate Sayuri "Sweets of the World"
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