9in cake from Vienna. For best results, use high quality
ingredients: it is a simple recipe, without almonds, hazelnuts, coconut
butter, rum or vanilla. Either a Sacher glaze or ganache glaze is
||Strong chocolate, pref couverture
||Flour, sifted 3 times
||Apricot jam, approx
|1??c ½c 'cos 200g/cup
||Chocolate, pref couverture, chopped
- Preheat oven 350F;
- Melt chocolate gently, preferrably maintaining temper, cooled, pref to about 89F;
- Line 9in springform base, grease sides;
- Cream butter (beat 1 min);
- Cream in powdered sugar (beat 2 min);
- Stir in yolks 1 or 2 at a time (beat 10 secs each);
- Beat until smooth, about 1 min;
- Gradually beat in melted chocolate (beat to mix, do not let it solidfy);
- Beat egg whites, then beat while adding sugar gradually;
- Beat until medium stiff;
- Fold egg whites into batter in 2 or 3 additions;
- Fold in flour a bit at a time;
- Bake, reducing temp to 325F, for 50-60 mins, until the cake
springs back when lightly pressed, or when a cake tester comes out
- Cool in tin for 10 mins;
- Loosen side by running a knife around, and release springform;
- Place bottom-down on rack (normally use base for bottom);
- Allow to cool completely;
- Cut in half horizontally;
- Heat half jam and strain to sandwich the two layers together;
- Heat and strain remaining jam to coat the torte thinly with the
remainder of the hot jam. Gently emphasize the rounded edges of the
top. The apricot masking is a base for the icing. It also helps to keep
the cake moist and the chocolate glossy.
- Fill center pureed jam;
- Thin layer of warmed and sieved jam top and sides
- Best served fresh with freshly beaten, lightly sweetened cream, which the Austrians call "Schlagobers."
Copyright © 2006, Alex Stark. All rights reserved.
- 2007/01/27: Cake as recipe, 50mins. 6T strained jam inside,
4T outside. Refigerated. Topped with Ganache: 7oz 815 choc,
1/2c cream, 3T syrup. Topping was viscous but not easy to set.
Left in garage over night. Total chocolate: 11oz.