Oma Cake
This video is about the story of my family's generational chocolate cake, may it live on forever.
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Transcript:
Every year, for my birthday, my grandmother brings me an “Oma Cake”. It is the most delicious chocolate cake or dessert I have ever had. Oma Cake has been a family tradition since before I was born. Oma means grandmother. For every birthday in my family, my grandmother consistently makes this perfect cake. When my mom was growing up, her grandmother made the same cake. The traditions around it always remain. Before eating, the birthday boy or girl has the privilege of making the first cut, getting the largest slice, as well as getting to lick the candles.
‘Oma Cake’, has a history from way before even my mom’s lifetime. My grandmother’s first memory of it was in the early 1940s when her cousin got married and it was made by her mother. My great great grandmother, Toni, mailed the recipe from Nazi occupied Vienna in 1939, to her daughter and my grandmother who had just escaped to America. They lived on Union Avenue in the Bronx. This was among numerous letters my family saved from Toni that she sent until they suddenly stopped when she was deported and killed. Of all of these letters, this single letter with the chocolate cake recipe is more damaged than any of the others, showing its importance, as it was handled more frequently.
This cake recipe may have evolved from a popular recipe in Vienna, created originally in 1832, by pastry chef Franz Sacher for Prince Metternich of Austria, the Austrian State Chancellor.
The prince enjoyed trying new dishes and ordered the chef to create a new cake. However, chaos ensued once the head chef was sick and the team of cooks in the kitchen had no idea what to prepare. Franz Sacher, a 16-year old Jewish apprentice cook, proceeded to create this famous chocolate cake with the ingredients that were available.
The Sacher Torte was born, and made him prosperous. In 1876, the Sacher Hotel, a grand hotel, was opened and operated by Franz’s son Eduard Sacher, was where the cake subsequently blew up in popularity all over Vienna. By the 20th century, there became an explosion of other versions all over, no two exactly alike and many say the original was still the best. This hotel, and famous cake, in retrospect, exemplifies successful assimilation of Jews into the Austrian culture at the time.
Toni got married in 1907 Vienna when she was 26 years old. At that time in Vienna, the Sacher Hotel and its torte were at peak popularity. Although we do not know for sure, we can infer that this cake was influenced greatly by the torte.
The Sacher torte, rich and decadent, fancy and delicious, is made with ingredients that are relatively simple, and is a feature in its origin story as well: it literally was allegedly made out of a scurry for materials in the kitchen.
The recipe from 1939 uses sugar, flour, butter, bittersweet chocolate, eggs, and baking powder. The original recipe was measured in metrics by weight and written in German, but my great grandma adapted it into volume and translated it.
Oma cake is more of an American-assimilation of the traditional torte – Oma Cake has a much sweeter, less rich buttercream frosting, while the Sacher Torte has a shiny chocolate glaze and apricot jam in the middle. In my personal opinion, the Oma Cake is a successful American adaptation of the recipe. Although I am not a picky eater, if I had to choose between the original sacher torte recipe, and this one, I would choose this one every time. However, the cake part of the recipe is identical to the original sacher torte.
In recent history, as both my dad and subsequent brother developed a gluten allergy, my grandma adapted the recipe, but its signature frosting keeps it the same. This is true because the delicious globs on top, in the middle layer, and on the back, of frosting are all the best part of the cake. As time has gone on and immigration ensued, the desert's distinguishable features have changed .However, it will always have a strong connection to family, Judaism, assimilation, and, ultimately, chocolate!
This cake, I have yet to find emulated in NYC, however, I see many with close resemblance to the original Sacher Torte. I find examples of chocolate cakes in versions such as a seven layer cake, lava cakes, or chocolate tortes, in either steakhouses, high end pastry shops, or diners. Maybe in another borough there is a family run cake shop that has a recipe very similar to this. Chocolate cake, a dessert I know and love so well, is probably a food everyone knows, but the Oma cake is not a food found abundantly in New York or America, although everyone should.
Esterhazy Torte: Hazelnut Layer Cake
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Get this recipe with exact measurements:
Serves 8:
1 Hazelnut Sponge Sheet Cake
For the Buttercream:
1/2 pound unsalted butter, softened at room temperature
1/2 batch pastry cream (1 and 1/4 cups), at room temperature
1/2 cup confectioner's sugar
2 teaspoons pure vanilla extract
1 and 1/2 teaspoons pure almond extract
1/4 teaspoon salt
1/4 cups apricot jam
2 ounces bittersweet chocolate
1/2 cup sliced almonds or chopped hazelnuts, for garnish
For the Apricot Soaking Syrup:
1/2 cup apricot jam
1/4 cup very hot water
For the Faux Fondant:
3 cups confectioner's sugar
1/4 cup milk, plus 2-3 tablespoons more if needed
1 tablespoon unsalted butter, melted
Cut the hazelnut cake into 4 even strips, 4 inches wide. Trim the edges of the cake if necessary.
To make the Apricot Soaking Liquid, combine 1/2 cup apricot jam with 1/4 cup hot water and mix well.
To make the buttercream, combine the butter, salt, vanilla, almond extract, and confectioner's sugar in the bowl of a tabletop mixer fitted with the whisk attachment. Begin beating on low speed until everything is combined then increase the speed to high and beat until fluffy.
Add the pastry cream, a few tablespoons at a time. It is very important to make sure that the pastry cream has come to room temperature. This can be done by microwaving it or warming over a double boiler. If the pastry cream is cold, the butter will solidify and will produce a very lumpy buttercream.
Beat the buttercream until it is completely smooth and fluffy. Set aside.
To make the Faux Fondant Icing, combine the confectioner's sugar, milk, and butter in a bowl, and whisk together until smooth. If the mixture is still clumpy and dry, add some more milk. Just add enough that it is easy to whisk. Adding too much liquid will cause the fondant to become translucent. Set aside.
Carefully melt the chocolate and whisk until smooth. Place the melted chocolate in a piping bag and but a very small opening at the bottom.
Warm the 1/4 cup apricot jam so that it spreads easily onto the cake.
To assemble the cake, spread the apricot jam onto one strip of cake. Pour the faux fondant over the jam.
Pipe 4-5 thin lines of chocolate the length of the cake. Using a toothpick, create a feathered effect with a toothpick, by drawing lines the opposite direction of the chocolate. (see video)
Place one of the cake layers on a serving dish lined with some strips of parchment all around the edges.
Brush with the apricot liquid. Pipe one third of the buttercream over it.
Repeat these steps with the other two layers, saving a little buttercream to lightly spread on the sides of the cake.
Place the fondant covered strip of cake on top.
Spread the remaining buttercream all around the sides of the cake and press the almond slices onto the cake.
Allow the cake to set for at least one hour or up to overnight before slicing. This can be done by chilling it in the refrigerator.
This cake tastes best at room temperature.
Flavor variations:
chocolate buttercream: add 7 ounces melted chocolate to the buttercream and beat until smooth
chocolate hazelnut buttercream: add 1/2 cup or more Nutella or your favorite chocolate hazelnut spread to the buttercream and beat until smooth
raspberry buttercream: add 1/3 cup or more raspberry preserves to the buttercream and beat until smooth
cherry buttercream: add 2 tablespoons maraschino cherry liquid to the buttercream
Add thinly sliced strawberries in between the cake layers, under the buttercream
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Chocolate Salted Caramel Tart Recipe
This chocolate salted caramel tart is absolutely amazing. A buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals. Chocolaty, rich and buttery, a perfect treat for any occasion.
Ingredients:
Makes about 6-8 servings
Almond Chocolate Sweet Pastry
1 1/4 cups (160g) flour
1/4 cup (30g) ground almonds
1/4 cup (30g) unsweetened cocoa powder
1/4 cup (50g) sugar
1/4 tsp salt
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
1 tsp vanilla extract
1 egg
1-2 tbsp ice water
Caramel
1 1/2 cups (300 g) sugar
1/2 cup (100g) water
1/2 cup (120 g) heavy cream
5 tbsp (70 g) unsalted butter
1 tsp salt
Chocolate Ganache
1/2 cup (120 g) heavy cream
4 oz (120g) bittersweet chocolate, chopped
Garnish
sea salt crystals
Directions
1. Prepare the sweet pastry. In a large bowl mix flour with ground almonds, cocoa powder, sugar and salt.
2. Incorporate butter to the flour mixture, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for at least 30 minutes or overnight.
3. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 9 inch tart pan. Remove the edges and refrigerate for 30 minutes before baking.
4. Prick the dough with a fork, line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
5. Bake for 15 minutes in preheated 350 F (180C) oven. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes. Allow to cool before removing from the tart pan.
6. Prepare the caramel. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
7. Remove the pan from the heat and add the cream. It will bubble a little bit.
8. Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth.
9. Let the caramel cool slightly and pour over the chocolate crust. Refrigerate for about 4-5 hours.
10. Prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.
11. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with sea salt flakes and serve.
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Giada De Laurentiis Makes Chocolate Pistachio Fudge Tart | Giada in Italy | Food Network
Using pistachios as the crust for this decadent chocolate fudge tart? GENIUS!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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Chocolate-Pistachio Fudge Tart
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 5 hr (includes cooling and chilling time)
Active: 45 min
Yield: 8 servings
Ingredients
Crust:
Nonstick cooking spray, for pan
1 1/2 cups raw pistachios
3 tablespoons sugar
1/2 teaspoon kosher salt
6 whole graham crackers
8 tablespoons (1 stick) unsalted butter, melted
Filling:
8 ounces bittersweet chocolate, chopped
1 1/2 cups heavy cream
3/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/2 cup dried apricots, chopped
Lightly whipped cream, for serving, optional
Directions
Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
Serve with whipped cream if desired.
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Giada De Laurentiis Makes Chocolate Pistachio Fudge Tart | Giada in Italy | Food Network