date: 2020-12-30T16:19:47.987Z image: https://img-global.cpcdn.com/recipes/9cd2646e0856f048/751x532cq70/sacher-torte-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/9cd2646e0856f048/751x532cq70/sacher-torte-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/9cd2646e0856f048/751x532cq70/sacher-torte-recipe-main-photo.jpg author: Todd Turner ratingvalue: 4.6 reviewcount: 43158 recipeingredient: - " Cake base" - "150 g soft butter" - "150 g powdered sugar" - "1/2 vanilla bean or 1 Tbsp vanilla sugar or 1 tsp extract" - "7 egg yolks" - "150 g dark couverture chocolate" - "1-2 Tbsp Brandy or rum optional" - "7 egg whites" - "30 g sugar" - "150 g cake flour" - "1 tsp baking powder optional" - " Fruit jam glaze" - "120 g apricot red current or raspberry jam" - "50 g sugar" - "4 Tbsp water" - "1 Tbsp lemon juice 12 lemon squeezed" - " Chocolate icing" - "200 g sugar" - "125 ml water" - "150 g dark couverture chocolate" recipeinstructions: - "Preheat oven to 170C. Oil and dust with flour a 26 cm springform." - "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." - "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." - "Pour the batter into the springform and even out." - "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." - "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." - "While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping." - "Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat." - "Melt the chocolate in a water bath and gradually stir in the sugar water." - "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." - "Let cool. Serve with whipped cream if you like." categories: - Recipe tags: - sacher - torte katakunci: sacher torte nutrition: 250 calories recipecuisine: American preptime: "PT16M" cooktime: "PT45M" recipeyield: "1" recipecategory: Lunch ---  Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, sacher torte. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious. Sacher Torte is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it's quick, it tastes yummy. They're nice and they look wonderful. Sacher Torte is something that I have loved my entire life. To begin with this recipe, we must first prepare a few ingredients. You can cook sacher torte using 20 ingredients and 11 steps. Here is how you cook it. ##### The ingredients needed to make Sacher Torte: 1. Get Cake base: 1. Get 150 g soft butter 1. Make ready 150 g powdered sugar 1. Make ready 1/2 vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract) 1. Get 7 egg yolks 1. Take 150 g dark couverture chocolate 1. Prepare 1-2 Tbsp Brandy or rum (optional) 1. Prepare 7 egg whites 1. Prepare 30 g sugar 1. Take 150 g cake flour 1. Make ready 1 tsp baking powder (optional) 1. Prepare Fruit jam glaze: 1. Take 120 g apricot, red current or raspberry jam 1. Prepare 50 g sugar 1. Take 4 Tbsp water 1. Get 1 Tbsp lemon juice (1/2 lemon squeezed) 1. Make ready Chocolate icing: 1. Take 200 g sugar 1. Prepare 125 ml water 1. Make ready 150 g dark couverture chocolate ##### Steps to make Sacher Torte: 1. Preheat oven to 170C. Oil and dust with flour a 26 cm springform. 1. 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. 1. 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. 1. Pour the batter into the springform and even out. 1. 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. 1. 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. 1. While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping. 1. Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat. 1. Melt the chocolate in a water bath and gradually stir in the sugar water. 1. 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. 1. Let cool. Serve with whipped cream if you like. So that's going to wrap it up for this special food sacher torte recipe. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. 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