date: 2020-10-05T04:43:58.930Z 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: Lydia Cannon ratingvalue: 4 reviewcount: 37156 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: 252 calories recipecuisine: American preptime: "PT12M" cooktime: "PT34M" recipeyield: "4" recipecategory: Lunch ---  Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, sacher torte. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious. Sacher Torte is one of the most well liked of recent trending meals on earth. It is easy, it's quick, it tastes yummy. It's appreciated by millions daily. They are fine and they look wonderful. Sacher Torte is something that I've loved my whole life. To get started with this particular recipe, we must prepare a few ingredients. You can have sacher torte using 20 ingredients and 11 steps. Here is how you cook that. ##### The ingredients needed to make Sacher Torte: 1. Take Cake base: 1. Make ready 150 g soft butter 1. Make ready 150 g powdered sugar 1. Prepare 1/2 vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract) 1. Take 7 egg yolks 1. Prepare 150 g dark couverture chocolate 1. Take 1-2 Tbsp Brandy or rum (optional) 1. Take 7 egg whites 1. Prepare 30 g sugar 1. Make ready 150 g cake flour 1. Take 1 tsp baking powder (optional) 1. Take Fruit jam glaze: 1. Prepare 120 g apricot, red current or raspberry jam 1. Take 50 g sugar 1. Get 4 Tbsp water 1. Prepare 1 Tbsp lemon juice (1/2 lemon squeezed) 1. Take Chocolate icing: 1. Take 200 g sugar 1. Take 125 ml water 1. Prepare 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. Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!