Some cakes never lose their appeal, no matter how old the recipe or how good the competition. For these classic cakes, select the best ingredients, use light mixtures and fillings that are not too sweet. Guys, I recommend this recipe because it has light taste and not to sweet.
Chocolate Sponge
1 cup semi sweet chocolate
1 cup unsalted butter, softened
1 cup superfine sugar
5 eggs, separated (separate the yolk and whites)
1/2 cup cornstarch, sifted
Grease and flour an 8 inch round cake pan. Melt the chocolate in a bowl over a pan of hot, but not simmering, water, then set aside and allow to cool. Cream the butter with half of the sugar until the mixture is pale and soft, then beat in the egg yolks gradually.
Whisk the egg whites until they stand in soft peaks, then gradually whisk in the remaining sugar to form a soft meringue.
Fold the melted and cooled chocolate into the creamed mixture. Then fold in the meringue and cornstarch int two or three alternating batches.\
Turn the mixture into the pan and spread evenly. Bake at 325 degrees Fahrenheit for 40-45 minutes. Let cool in the pan for 5 minutes, then turn out on to a wire rack and let cool.
For the chocolate icing:
3/4 cup powdered sugar
2/3 cup water
10 1/2 oz. semi-sweet chocolate
Make a syrup using the sugar and the water. Add the chocolate pistoles and whisk over moderate heat until the chocolate has melted and the mixture is smooth.When the chocolate sugar syrup has reached the correct consistency, remove the pan from the heat, knock out the air by tapping the pan on the work surface then use immediately.
Coating and Icing Sachertorte
Once baked, cooled and sliced into two layers, the next step is decoration.
Sandwich the layers together with red-currant jelly. Coat the entire cake with melted jelly and pour Chocolate Icing over. Spread quickly with a warm spatula, then tap the rack on the worktop to settle the icing in a smooth and even layer. Let set. Put it in the chiller for about 30 minutes. And serve.
Here's the actual image guys. Enjoy! :)
(Photo not mine)
Chocolate Sponge
1 cup semi sweet chocolate
1 cup unsalted butter, softened
1 cup superfine sugar
5 eggs, separated (separate the yolk and whites)
1/2 cup cornstarch, sifted
Grease and flour an 8 inch round cake pan. Melt the chocolate in a bowl over a pan of hot, but not simmering, water, then set aside and allow to cool. Cream the butter with half of the sugar until the mixture is pale and soft, then beat in the egg yolks gradually.
Whisk the egg whites until they stand in soft peaks, then gradually whisk in the remaining sugar to form a soft meringue.
Fold the melted and cooled chocolate into the creamed mixture. Then fold in the meringue and cornstarch int two or three alternating batches.\
Turn the mixture into the pan and spread evenly. Bake at 325 degrees Fahrenheit for 40-45 minutes. Let cool in the pan for 5 minutes, then turn out on to a wire rack and let cool.
For the chocolate icing:
3/4 cup powdered sugar
2/3 cup water
10 1/2 oz. semi-sweet chocolate
Make a syrup using the sugar and the water. Add the chocolate pistoles and whisk over moderate heat until the chocolate has melted and the mixture is smooth.When the chocolate sugar syrup has reached the correct consistency, remove the pan from the heat, knock out the air by tapping the pan on the work surface then use immediately.
Coating and Icing Sachertorte
Once baked, cooled and sliced into two layers, the next step is decoration.
Sandwich the layers together with red-currant jelly. Coat the entire cake with melted jelly and pour Chocolate Icing over. Spread quickly with a warm spatula, then tap the rack on the worktop to settle the icing in a smooth and even layer. Let set. Put it in the chiller for about 30 minutes. And serve.
Here's the actual image guys. Enjoy! :)
(Photo not mine)
Perhaps if you want people to find you and be impressed by what they see, try to post pictures of your own work. The picture in this post is from this blog in 2012: http://chezmalu.blogspot.com.au/2012/05/torta-sacher.html
ReplyDeleteI know sir that's why i put a caption that the photo is not mine. :)
ReplyDeleteBy the way Sir, the photo is from a book. (Le cordon bleu)
ReplyDelete