Sunday, January 11, 2015
Below is an article I had written about the Austrian dessert known as Sacher Torte:
During my viewing of travel series episode that focused on the city of Vienna, Austria; I first learned about the dessert known as Sacher Torte. Although the dessert looked delicious, I found myself wondering about the differences between a cake and a torte. We all know that a cake is a sweetened bread-like dish that serves as a dessert. A torte is a multi-layered cake filled with creams, fruit jams and jellies, mousses, buttercreams and very little flour. I have yet to learn about the origin of the torte. But I recently learned about the origin of one of the most well-known tortes - namely the Sacher Torte.
In 1832, the famous Austrian statesman, Prince Klemens Wenzel von Metternich, charged his personal chef to create a special dessert for important guests. However, the chef fell ill and the task was given to his sixteen year-old apprentice, Franz Sacher, then in his second year of training in Metternich's kitchen. Sacher created a torte made from chocolate meringue that was filled with apricot jam, covered by a dark chocolate icing and served with unsweetened whipped cream.
The guests and Prince Metternich enjoyed Sacher's dessert very much, but no further attention was paid to it. Sacher completed his training as a chef, worked in Pressburg and Budapest, before returning to Vienna. There, he opened a specialty delicatessen and wine shop. Sacher's eldest son, Eduard, carried on his father's culinary legacy by completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier. There, he perfected his father's torte recipe and developed the dessert into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the dessert remains one of Vienna's most famous culinary specialties.
Below is the recipe for "Sacher Torte" from the epicurious.com website:
4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)
1 cup Apricot Glaze
Small Batch Chocolate Glaze
Sweetened Whipped Cream, for serving
1. To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.
2. In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.
3. Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.
4. Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.
5. Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and re-invert on another rack to turn right side up. Cool completely.
6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.
7. Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.
8. To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.
Extra! Tips from Epicurious:
Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze. For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.