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Easter Sacher Torte

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Happy Easter! This cake is a most delicious “fancy” cake :-) OK, so there are a few steps to making it but …. it is so worth it! This cake is a classic Austrian cake with two dense chocolate cake layers filled with rum apricot jam and then topped with a fudgy chocolate glaze. And don’t forget the whip cream! Wonderful with a dollop :-) How can you go wrong? That’s right, you can’t. Impressive, lovely and so so good. You can make this Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature.

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Easter Sacher Torte

 

Ingredients –

 

For the cake:

 

8 1/2 tablespoons unsalted butter + a little more for greasing the pan

1/2 cup + 1 1/2 tablespoons cake flour + more flouring the pan

1 cup bittersweet chocolate

6 large eggs, yolks and whites separated

3/4 cup + 1 tablespoon powdered sugar

1/4 teaspoon kosher salt

1/3 cup + 1 tablespoon granulated sugar

1/4 cup + 1 teaspoon cornstarch

 

For The Filling:

 

1 cup apricot jam

2 tablespoons dark rum (we used B & B)

 

For The Glaze:

 

6 ounces (1 cup) bittersweet chocolate, chopped

2 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup

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Directions –

 

Place a baking sheet in your oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.

Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.

Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.

Add powdered sugar to yolks and whop together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.

Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.

In a separate bowl, sift together flour and cornstarch.

Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.

Gently scrape batter into prepared pa and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. lower heat to 275 degrees, and bake for 40 to 50 minutes longer, or until a tester inserted into the cake’s center comes out clean.

Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Move one layer to cake plate. Fit pieces of wax paper or parchment paper around cake, tucked just underneath. This will prevent you cake plate being covered in glaze. Once glaze is set, remover paper. Works like a charm!!

Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.

Make The Glaze: Melt chocolate and butter until smooth. Heat heavy cream and light corn syrup until simmering. Whisk cream mixture into chocolate mixture.

Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that the entire cake is coated. Let glaze set completely before cutting and serving.

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