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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RASPBERRY APRICOT SQUARES - DESSERT
Bow and his Sister in law Leslie mix up a nice batch of Raspberry and Apricot squares , a real nice sweet for after diner , try them out , I think your going to like them....!!!
Apricot and Caramelized White Chocolate Mousse Cake
This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse. It is an outstanding dessert that will definitely delight your family and guests.
#caramelizedwhitechocolatemoussecake #apricotcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Apricot Jelly
1o oz (300g) apricots, pitted
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Almond Sponge Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
White Chocolate Almond Crunch
2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
1/4 cup (60g) dried apricots
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
Caramelized White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 1/2 cup (360g) whipping cream (35% fat), chilled
2 tsp (8g) gelatin powder
3 tbsp (45 ml) cold water
White Chocolate Decoration
2.5 oz (70g) white chocolate
1 oz (30g) white chocolate, for tempering
edible gold paint
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The Ultimate Berry Crumble - Food Wishes
Learn how to make the Ultimate Berry Crumble! Unlike most of the recipes that call themselves the ultimate, this amazing berry crumble is, and has the certification to prove it. I can't show it, but it's on parchment. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy what I consider the Ultimate Berry Crumble recipe!
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Apricot Cake - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Apricot Cake, made with dried apricots or fresh. See recipe below!
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Ingredients:
1½ Cups Butter
1 Cup Sugar or less
3 Eggs
1 Tsp Vanilla
3 Cups Flour
1½ Tsp Baking Powder
1 Cup evaporated Milk ( room temp ) or fresh milk.
2 Cups chopped dried Apricots
Method:
- Cream together butter and sugar.
- Add eggs one at a time mix well until light and fluffy.
- Mix in vanilla.
- In another bowl sift or mix together flour and baking powder, keeping a small amount of flour to roll the chopped apricots in.
- Folding dry ingredients with creamed mixture, don't over mix, then add the chopped apricots slowly, after add room temp milk to your mixture continue to mix or fold all ingredients together.
- Grease one springform pan or round bunt pan.
Layer the apricots at the bottom of pan, then pour batter over top.
- Bake in a 350° pre-heated oven for 45 minutes to an hour depending on your oven, always check the middle of your cake first with a toothpick before removing it from the oven, if it comes out dry it's done if wet close door and leave for another five minutes or so then check again. Don't over bake your apricot cake this will make your cake dry.
- Remove cake from oven let set in cake pan for 5 to 10 minutes before removing it from the pan. You may need to run a knife around the sides to remove from pan if stuck.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Shortbread Jam Squares
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Here is what you'll need!
Shortbread Jam Squares
Makes: 9
INGREDIENTS
125 grams butter
50 grams caster sugar
1 egg
2 tablespoons oil
1 teaspoon vanilla extract
350 grams plain flour
2 teaspoons baking powder
400 grams blackcurrant jam
Icing sugar, for dusting
PREPARATION
1. Preheat the oven to 180˚C (350˚F).
2. In a bowl, whisk together the butter and sugar until combined.
3. Whisk in the egg, oil, and vanilla extract.
4. Mix in the baking powder and 250 grams of the flour with a spoon until combined.
5. Bring the mixture together using your hands to make a dough.
6. Spray a 9 inch/25 centimeter square baking tray with cooking oil.
7. Spread out half of the dough on the tray.
8. Spread the blackcurrant jam on top.
9. With the remaining dough, mix in the remaining 100 grams flour and rub with your fingers to make a crumb like texture.
10. Sprinkle the crumbs on top of the jam.
11. Bake for 20 minutes, until golden brown on top.
12. Leave to cool for around 20 minutes, the jam will be hot!
13. Sieve icing sugar on top.
14. Cut into squares.
15. Enjoy!
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