How To make Bittersweet Choc. Torte Apricot Filling
Cake: 6 lg Eggs
3/4 c Minus 1 tb. sugar
1 ts Vanilla extract
1/2 c Plus 1 tb. all-purpose flour
1/2 c Unsweetened cocoa powder;
-sifted 1 ts Ground allspice
1 ts Ground cinnamon
1/4 ts Ground nutmeg
Frosting and filling: 1 1/2 c Part-skim ricotta cheese
1/4 c Plus 2 tb. unsweetened cocoa
-powder 2 tb Instant espresso powder
3 tb Granulated sugar
2 ts Vanilla extract
1/8 ts Salt
3/4 c Apricot all-fruit spread
Strawberries for garnish Recipe by: Joyce Burton-PDPP83A 1. Preheat the oven to 350. Spray two 8-inch round cake
pans with nonstick cooking spray. In a large bowl, using an electric mixer set at high speed, beat the eggs, sugar, and vanilla until thick and tripled in volume, about 7 minutes. 2. In a medium bowl, sift together the flour, cocoa powder, allspice, cinnamon, and nutmeg. Using a large rubber spatula, quickly and gently fold the dry ingredients into the egg mixture, until smooth. Divide the mixture between the two prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Cool completely in the pans set on racks. 3. Meanwhile, to make the frosting, in a food 9:31 PM
processor or blender, process the ricotta cheese, cocoa powder, espresso powder, sugar, vanilla, and salt, until smooth. Cover and chill the frosting until ready to use. 4. When the cake is cool, turn it out of the pans. With a
long serrated knife, split each layer in half horizontally and spread the bottom half of each layer with half of the apricot all-fruit spread. Carefully replace the top halves. 5. Spread half of the frosting evenly over the top of one
of the filled layers. Stack the second filled layer on top of the first. Swirl the remaining frosting evenly over the top of cake. Garnish with whole strawberries, if desired. To serve, cut the cake into 12 equal slices. -----
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Double Chocolate Pound Cake: Brushing on tangy apricot jam cuts the cake's bittersweet richness
Sachertorte, A Chocolate Cake Viennese Style, super delicious with simple ingredients!
#Sachertorte#ChocolateCake#ChocolateGlaze
Hi friends!
Today I will share with you how to make a very delicious Chocolate Cake Viennese Style - Sacher-Torte!
The Sachertorte is a Chocolate Cake filled with apricot jam and chocolate glaze. It is absolutely recognized as a specialty of Viennese cuisine.
It is very easy to prepare, you will see! Try this recipe, it is rich of flavors, soft, moist and fluffy, you will love it!
Ingredients:
**Cake
4 / whole eggs (room temperature)
110g / unsalted butter (room temperature)
125g / bittersweet chocolate (min.43% cocoa)
110g / fine granulated sugar ( 55g beating with egg white, 55g used with yolks and butter for batter)
110g / all-purpose flour
1 vanilla pod / or 1/4 tsp vanilla ertract
4g / baking powder
200g / apricot jam
** Chocolate Glaze
160g / bitter chocolate (70% cocoa)
120g / unsalted butter
(for Baking Pan Size 18X7 cm)
Bake in preheated oven for 40-45 minutes.
For baking pan size with 26x7 cm , please use double the ingredients.
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** Preparation: ????????????
1, grease the baking pan with butter, and line the base with baking paper
2, melt
9, traditionally serve with unsweetened cream
Bon Appetit! ????????????
Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe
Sacher Torte is one of the most famous cakes around the world. In 1832 Franz Sacher created the Sacher Torte at the court of Prince Metternich, in Vienna, Austria. It is an elegant, soft chocolate cake, filled with apricot jam and topped with a delicious chocolate glaze. It is best served alongside unsweetened whipped cream and a good coffee.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Chocolate Cake Batter
7 eggs, separated
2/3 cup (150g) butter, room temperature
1 cup (120g) powdered sugar
5 oz (150g) bittersweet chocolate, chopped
1 tsp (5g) vanilla extract
1/2 cup +1 tbsp (120g) sugar
A pinch of salt
1 1/4 cups (160g) all-purpose flour
Apricot Jam (250-300g jam)
1 pound (450g) fresh apricots, seeds removed
2/3 cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
Chocolate Glaze
7 oz bittersweet chocolate (85% cocoa)
1 1/4 cups (250g) sugar
2/3 cup (160ml) water
Garnish
Unsweetened whipped cream
1. Preheat oven to 350F (180C). Grease with butter and dust with flour a 9 inch (23 cm) round cake pan.
2. Prepare the cake batter. In a large bowl mix the butter with powdered sugar until creamy. Add egg yolks one at a time and stir in vanilla extract.
3. Meanwhile melt the chocolate in a double boiler and add it to the yolks mixture.
4. Whip egg whites with salt until foamy. Gradually add sugar and continue whipping until soft peaks form.
5. Gently fold the whites into the chocolate mixture. Gradually incorporate sifted flour into the mixture.
6. Pour batter into the prepared pan and bake for about 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
7. Invert the cake to get a flat surface and cool completely.
8. Meanwhile prepare the apricot jam. Cut apricots in smaller pieces and place into a saucepan with sugar, water and lemon juice. Bring to a boil while stirring constantly. Simmer for about 20-30 minutes until thickens and remove from heat. Sieve to get a smooth jam. Set aside until ready to use.
9. Assembling the cake. Divide cake in two layers. Spread about half of the hot jam over the first layer. Top with the second cake layer and spread the rest of hot jam on top and sides of the cake. Let it dry for up to 30 minutes.
10. Transfer the cake over a wire rack placed on a parchment paper lined baking sheet.
11. Prepare the chocolate glaze. Add sugar and water into a saucepan. Bring to boil for about 5 minutes or until thermometer reaches 234˚F/112°C. Remove from heat, stir for several times and add chopped chocolate. Stir until smooth and shiny. If it thickens too much return it over low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency.
12. Pour the hot glaze all over the cake, starting from the edges, center. You can use the leftover glaze from the baking sheet to decorate the cake later or refrigerate for later use. Wait for few minutes and transfer the cake to a serving platter. Let the glaze dry for at least one hour at room temperature. Don’t refrigerate as it might affect the glaze.
13. Use leftover chocolate glaze for writing Sacher on top of the cake.
14. Serve alongside unsweetened whipped cream.
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Recipe Bitter chocolate tart with Irish Cream
Recipe - Bitter chocolate tart with Irish Cream
INGREDIENTS:
-Ingredients (serves 8)
●75g butter
●75g caster sugar
●75g ground almonds
●125g plain flour
●Pinch of salt
●2 tbs iced water, or more
●300ml thickened or whipping cream
●200g good quality dark chocolate, chopped
●50g butter, chopped
●2 tbs Carolans Irish Cream
Sacher torta sa tradicionalnom glazurom - sočna Sacher torta - Zaher torta - Saher torta recept
Saher torta predstavlja jedan od najpoznatijih simbola Beča, a ujedno ima i zanimljivu historiju o kojoj ćete više saznati u uvodu na početku videa. Svaka slastičarna u Austriji ima svoj recept za ovaj klasik ali su ipak dvije najpoznatije verzije one od hotela Sacher i slastičarne Demel, koji svoje orginalne recepte čuvaju „kao oko u glavi“. Torta se sastoji od kompaktnog, čokoladnog biskvita, puni i premazuje marmeladom od marelica a preljeva tkzv. konzerv,- ili sacherglazurom, što znači da je torta koja se preljeva ganache-glazurom ili glazurom od čokolade i maslaca na kaju samo čokoladna torta – Sacher ipak ostaje Sacher.
RECEPT se na njemačkom i bosanskom jeziku nalazi na mojoj webstranici:
Informacije o hotelu Sacher možete naći na ovom linku:
PROIZVODI IZ VIDEA:
AEG UltraMix KM 4000 kuhinjska mašina:
Ploča za dizanje biskvita:
Podesivi rezač za torte:
Set spravica za premazivanje torte:
Termometar:
Kalup za torte:
Svi proizvodi koje koristim se nalaze na mojoj webstranici na ovom linku:
RECEPTI ZA OSTATKE BISKVITA:
Švarcvald desert:
Nutella-loptice:
DOMAĆA MARMELADA:
INGREDIENTS:
Chocolate cake batter:
8 egg whites and a pinch of salt
150 g sugar
200 g butter, room temp.
50 g powdered sugar
pinch of vanilla powder
200 g chopped bittersweet chocolate
8 egg yolks
200 g flour
3 tsp cocoa
1 tsp baking powder
Glaze/Filling:
600-700 g apricot jam, without fruit pieces
Chocolate glaze:
250 g sugar
170 ml water
200 g chopped bittersweet chocolate
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Sacher torta/(sa šlagom)/Sachertorte(mit Sahne)/Sacher Torte Recipe(with Whipped Cream)
Sacher torta ovaj put kao rođendanska pa stoga ukrašena sa šlagom.Za ovaj svjetski poznat klasik original recept je još uvijek tajna,pa je ovo samo još jedna izvedenica ...???????? Sastojci za biskvit/Biskuit/Biscuit:
8 bjelanjaka/Eiweise/egg whites
Prstohvat soli/1 Prise Salz/a pinch of salt
8 žumanjaka/Eigelbe/egg yolks
150 g kristal šećera/Kristalzucker/sugar
200 g maslaca/Butter/butter(room temp.)
50 g mljevenog šećera/Puderzucker/powdered sugar
Vanilin šećer/Vanillezucker/vanila sugar
200 g čokolade/Schokolade/bittersweet chocolate
200 g brašna/glattes Mehl/flour
2 žličice kakaa/2 TL Backkakao/2 tsp cocoa
1 žličica praška za pecivo/1 TL Backpulver/1 tsp baking powder
Korica naranče/Orangenschale/orange peel
Za nadjev i premazivanje/Füllung/Glaze and Filling:
400 g marmelade od marelice/Marillenmarmelade/apricot jam
200 ml crnog čaja/schwarze Tee/black tea
2 žlice ruma/2 EL Rum/2 tbsp rum
Čokoladna glazura/Schokoladenglasur/Chocolate glaze:
200 g čokolade/Schokolade/bittersweet chocolate
200 g vrhnja za šlag/Schlagsahne/whipped cream
40 g maslaca/Butter/butter
Za dekoraciju/Dekoration/Decoration:
300 ml vrhnja za šlag/Schlagsahne/whipped cream
1 šlagfix/Sahnesteif/whipping hardener
#sachertorta #sachertortasašlagom #sachertorterezept #sachertortemitsahne