EGGS: Eggs carry richness via their yolks and moisture via their whites, however in addition they assist leaven baked items. This recipe makes use of 4 massive eggs for the cake batter’s leavening, taste, richness, and construction.
GRANULATED SUGAR: Granulated sugar does greater than add sweetness to the cake. Sugar acts as a stabilizer when whipping the egg whites. Additionally, sugar has hygroscopic properties, which means it might take in water from the encompassing setting to assist the cake keep delicate and contemporary for days after baking.
BITTERSWEET CHOCOLATE: The excessive cacao content material of bittersweet chocolate makes for a deep and fewer candy taste than semisweet or milk chocolate, although it’s sweeter than darkish chocolate. Our recipe makes use of bittersweet chocolate within the batter and glaze, creating the proper chocolaty stability.
UNSALTED BUTTER: Butter brings tender, wealthy milk fats to desserts and supplies a welcome taste enhance. We use unsalted European-style butter, which has a better fats content material than different butter. Within the cake batter, unsalted butter lets us management the quantity of salt used on this recipe.Within the glaze, butter provides a shiny end, ensures easy emulsification, and enriches the feel, contributing to the creamy consistency.
SOUR CREAM: Bitter cream provides a slight tang, richness, and moisture to the cake batter with out thinning it out.
CAKE FLOUR: As a result of it’s produced from a delicate wheat, unbleached cake flour makes a extra delicate sponge than all-purpose flour, however with a protein content material of 5% to eight%, it nonetheless supplies sufficient construction for our cake.
BAKING POWDER: Most baking powders are double-acting, which means the response happens twice, utilizing two completely different acids. The primary is a fast response when baking powder is mixed with a liquid within the batter. The second response is slower, occurring when the cake bakes.
VANILLA EXTRACT: Vanilla provides a wealthy, fragrant depth to the cake and contributes to a well-rounded, refined style.
APRICOT PRESERVES: Select a high- high quality apricot unfold for one of the best taste. For one of the best texture, we sieve it easy so it applies evenly to the cake layers.
CORN SYRUP: Corn syrup helps the chocolate glaze keep fluid sufficient to unfold it easy and pipe it onto the cake as ornament earlier than it totally units up.
CHOCOLATE SPRINKLES: Easy store-bought chocolate sprinkles add a straightforward end to the cake’s edges for a bakery-perfect presentation.
TOOLS OF THE TRADE
Important tools to make the proper Sacher-Torte.
Making a double-boiler by putting a heatproof GLASS BOWL over a SAUCEPAN of simmering water is a gradual and regular course of for melting chocolate and butter, which ensures the chocolate retains its easy, shiny texture. The light warmth prevents the substances from scorching; simply be certain the bowl doesn’t contact the water. (Pictured: Williams Sonoma Glass Mixing Bowl 10-Piece Set and Williams Sonoma Signature Thermo-Clad Stainless Metal Saucepan)
An OFFSET SPATULA is ideal for smoothing batter into cake pans, spreading apricot preserves, and, after all, making use of that beautiful chocolate glaze. Its angled blade provides you simply the correct quantity of management to unfold issues evenly, significantly whenever you’re guiding the nice and cozy chocolate glaze onto the layers. (Pictured: Williams Sonoma Olivewood Icing Offset Spatula)
Pressure apricot preserves via a FINE-MESH SIEVE to take away solids to create a easy, even unfold. This step is essential for reaching the silky texture that enhances the cake’s total taste and consistency. (Pictured: Williams Sonoma All-Clad Stainless Metal Strainer)
Two 8-inch ROUND CAKE PANS are the proper measurement to attain the peak and texture this cake wants. Lining the bottoms with parchment paper is crucial—this ensures the layers come out effortlessly with out sticking. (Pictured: Williams Sonoma Goldtouch Professional 8-inch Spherical Cake Pans)
A WIRE RACK permits air to flow into across the cake layers, making certain they cool evenly and don’t develop into soggy. Inserting the rack on a RIMMED BAKING SHEET helps to catch any glaze drips, maintaining your counter clear and making cleanup a breeze. (Pictured: Williams Sonoma Goldtouch Professional Nonstick Non-Corrugated Half Sheet Pan with Cooling Rack)
A PASTRY BRUSH is your not-so-secret weapon to making use of easy syrup. Gently brushing the syrup onto the cake layers helps lock in moisture and enhances the flavour with out overwhelming the chocolate. (Pictured: Williams Sonoma Traditional Pastry Brush)
A CAKE LIFTER is a flat, huge spatula with a protracted deal with that permits you to transfer delicate cake layers with ease. The slim design slides beneath the cake with out damaging it, making it perfect for transferring a cake that’s as valuable as this Sacher-Torte. (Pictured: Nordic Ware Cake Lifter)
SILICONE SPATULAS enable for light folding of egg whites into the batter with out deflating them—key to reaching the proper mild but wealthy texture. Their flexibility ensures that each little bit of chocolate combination is integrated easily, stopping streaks of unmixed substances. Plus, they’re heat-resistant, making them perfect for stirring the chocolate glaze till it reaches the proper shiny consistency. (Pictured: GIR Final Spatula and GIR Final Mini Spatula)
Utilizing a sturdy LIQUID-MEASURING CUP with a deal with makes pouring the nice and cozy chocolate glaze onto the cake easy. (Pictured: OXO Angled Measuring Cup)
