ST402676@brownvm.brown.edu (tamar more) (10/27/90)
Another recipe from my sister's wedding:
SACHERTORTE
the cake:
4 oz butter
6 oz melted chocolate
3/4 cup sugar
1 tsp vanilla
6 yolks
3/4 cup flour
8 whites, whipped stiff
6 tbsp apricot preserves
chocolate glaze (follows)
heat oven to 300F
beat together butter and sugar. add in yolks, then vanilla and the
chocolate. gradually add flour. Beat egg whites to stiff peaks and fold
in. Bake in 2 layer cake pans for 30min or till probe comes out clean.
When cakes are cool, take out of pans. heat up the preserves with some
water (a teaspoon or so). Boil briefly then spread over the first
layer. Put second layer on top and if you like, put more preserves on
this one too. Pour the chocolate glaze while it is hot. For the wedding
I then let the glaze cool a bit so it didn't run so much and then made
a small batch of white glaze, using the same recipe but with white
chocolate instead. I then drizzled a spiral of white on top of the cake
and scribed radii with a knife, pulling the two glazes in to make a
flower pattern. If the chocolate hasn't set completely, the design will
distort a bit as the glaze runs. For a simpler decoration, just line
the sides of the cake with sliced almonds. I believe the original
sachertorte simply had S's drawn on top with the same chocolate that
was used for the glaze.
The glaze: 4-5 oz chocolate
~1 cup cream
2 tsp corn starch
2 tbsp milk
1-2 tbsp brandy
melt chocolate, add cream and stir in double boiler. Mix the cornstarch
with the milk and brandy and add to the chocolate.
Cook, stirring constantly, till thickens. Don't over cook or the cream
may separate. This recipe also makes a very nice sauce for ice cream,
or, with the addition of ground roasted hazelnuts, makes a fine
approximation of nutella.