date: 2020-10-25T16:34:27.584Z 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: Sadie Little ratingvalue: 4.3 reviewcount: 12152 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: 163 calories recipecuisine: American preptime: "PT21M" cooktime: "PT33M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, sacher torte. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious. Sacher Torte is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Sacher Torte is something that I have loved my whole life. To get started with this recipe, we have to prepare a few components. You can cook sacher torte using 20 ingredients and 11 steps. Here is how you can achieve that. ##### The ingredients needed to make Sacher Torte: 1. Take Cake base: 1. Take 150 g soft butter 1. Prepare 150 g powdered sugar 1. Get 1/2 vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract) 1. Prepare 7 egg yolks 1. Prepare 150 g dark couverture chocolate 1. Make ready 1-2 Tbsp Brandy or rum (optional) 1. Take 7 egg whites 1. Make ready 30 g sugar 1. Take 150 g cake flour 1. Make ready 1 tsp baking powder (optional) 1. Prepare Fruit jam glaze: 1. Make ready 120 g apricot, red current or raspberry jam 1. Make ready 50 g sugar 1. Get 4 Tbsp water 1. Take 1 Tbsp lemon juice (1/2 lemon squeezed) 1. Take Chocolate icing: 1. Take 200 g sugar 1. Make ready 125 ml water 1. Make ready 150 g dark couverture chocolate ##### Instructions 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 is going to wrap this up for this exceptional food sacher torte recipe. Thanks so much for your time. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!