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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How to Make Apricot Bars | Easy and Nutritious Snack by a Registered Dietitian
In this video, I want to share with you how to make apricot bars. Apricot bars are a delicious treat to have as a healthy snack or as a healthy dessert. Apricot bars are high in fiber and healthy fats. This recipe is made without any added refined sugar. Making apricot bars is simple and easy. I hope you enjoy this recipe on how to make apricot bars.
INGREDIENTS
2 tbsp water
1 cup apricots
1 cup of ghee or butter
2 1/3 cup of gluten free flour
1 cup of oats
1/2 tsp salt
3/4 cup of coconut sugar
2 tbsp agave syrup
DIRECTIONS
1. Puree water with apricots to make a paste and set aside
2. Melt ghee or butter
3. Add the rest of the ingredients together in a large mixing bowl
4. Spread the first oat layer
5. Spread the apricot puree layer
6. Spread another layer of the oat mixture on top of the apricot puree
7. Bake at 400 degrees for 30 minutes
8. Let cool, slice and enjoy!
HOT CROSS BUNS WITH DRIED APRICOT & AN ORANGE GLAZE: Delicious Recipe for Easter
Hot Cross Buns are a traditional treat on Good Friday or Easter. And in this video, I share my recipe for Apricot Hot Cross Buns with a sweet Orange Glaze. They're lightly sweet, with wonderfully fragrant spices. They're the perfect treat to have with a cup of coffee any time of the year, but the symbolism makes hot cross buns especially popular around Easter. The cross on top of the bun is a reminder of Jesus' crucifixion, and the spices are symbolic of the spices that were used to embalm him. Read on for the recipe.
Hot Cross Buns with Dried Apricot
1 cup of warm milk
1/4 cup sugar
2 1/4 tsp. dry active yeast
4 cups of all purpose flour, sifted (plus an additional 1/2 cup for crosses)
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground ginger
the zest of 1 orange as well as some of the juice
3 1/2 Tbsp. butter, room temperature
1/4 cup dried apricots, chopped small (Raisins are most common, but you can substitute any dried fruit.)
1 egg, slightly beaten
Combine dry active yeast with sugar in small bowl. Add warm milk. Stir and let stand for 10 minutes for yeast to activate.
Meantime, in large mixing bowl, combine sifted flour, salt, cinnamon, nutmeg, cloves, and ginger. Zest the orange directly into dry ingredients, reserving a little orange zest for the glaze. Whisk dry ingredients together. Cut butter into dry ingredients with a fork or pastry blender. Pour yeast and milk mixture into the dry ingredients and mix. Add in the egg and continue to mix together. Knead dough with hands until you've got a sticky dough. Add dried fruit and continue kneading until well incorporated. Lightly flour a clean flat surface and knead dough by hand approximately 10 minutes, until dough is smooth and no longer sticky. Place dough in greased bowl, cover with a kitchen towel and let rise in warm place for 1-2 hours, until dough doubles in size.
After dough has risen, punch down and knead only a couple of minutes, then divide dough into 16 equal portions. Roll into individual buns and place onto baking sheet lined with parchment paper.
To make crosses, place 1/2 cup of flour into a bowl. Add 1/4 cup water and mix. Add additional water a little at a time until you have the consistency of water or paste. Place in pastry bag with a small round tip and squeeze out onto buns to create crosses on top.
Bake at 350º for 15-20 minutes.
For glaze, place 1/4 cup sugar in small bowl. Add approx. 1-2 tsp. orange zest and approx. 1 Tbsp. orange juice and a 1-2 Tbsp. water until you have the right consistency for glaze. Brush glaze over buns immediately after they come out of the oven. Eat them when they're warm, or toast them later and enjoy them with jam or butter.
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Apricot Balls | One Pot Chef
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Apricot Balls are an old-fashioned sweet recipe. Dried Apricots are combined with Crushed Cookies and Condensed Milk to create delicious balls. Once rolled in coconut, these quick to make and quick to eat treats will quickly get snatched up by everyone - give them a try!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
300g of Dried Apricots (Chopped)
250g of Plain Sweet Cookies (I used Nice Biscuits)
395 of Sweetened Condensed Milk (1 Can)
Desiccated Coconut
MAKES ABOUT 30 - 50 BALLS (Depending on size)
Preparation Time: 5 minutes
Cooking Time: Nil
Store in an airtight container in the fridge for up to 2 weeks.
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Apricot Old Fashioned cocktail
Delicious cocktails from all around the world you’ll want to make at home!
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“Apricot Old Fashioned”
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Great cocktail to enjoy with your favorite ingredients.
#CocktailsAtHome
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“Apricot Old Fashioned”
How to:
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You will need your favorite glass
Add Bourbon
Add sugar syrup
Add apricot liqueur
Add aromatic bitters
Add big ice cube
Stir
Garnish with dried apricots
Enjoy!
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Tag us in your story if you made it and have a wonderful day!
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#oldfashionedcocktail
Apricot Sauce | How to Make Apricot Sauce | Apricot Dessert Sauce | Homemade Apricot Sauce
In this recipe, I will show you how to make apricot sauce. This homemade apricot dessert sauce is simple to make. There are two ingredients – apricots and sugar. You don’t have to wait for apricots to be in season with this recipe. This recipe calls for dried apricots which can be bought all year long.
Apricot Sauce Ingredients:
- 1/2 lb or 227g dried apricots
- 1/3 cup or 79ml of water used to boil the apricots
- 1/2 cup or 105g granulated sugar
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- Calphalon Tri-Ply Stainless Steel 2-1/2-Quart Sauce Pan -
- KitchenAid 3.5-Cup Food Chopper -
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The Sauce and Gravy Channel specializes in sauces and gravy recipes. It’s all about the sauce - and gravy. Sauces and gravies bring a rich and dynamic touch to dishes. They add flavor and help complete a beautiful dish. My goal is to keep sauces alive via how to videos. Please show your support for the channel by subscribing below.
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