Sacher Torte

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Nutritiona tips at the end of recipe.
 

And after the dietetic zucchini cake … well … it’s now the moment of a classic: the Sacher Torte. The invention of the Sachertorte dates back to the post Revolutionary period, when the young pastry chef Franz Sacher, particularly fond of chocolate, was working for the Austrian Foreign Minister Klemens von Metternich.

There are two official recipes. So twice a lawsuit arose between two  Viennese pastries, Sacher and Demel to determine is allowed to sell the “original” Sachertorte.  Even today the secrets of Sacher cake are jealously guarded at the Hotel Sacher in Vienna, which produces handmade over 270,000 pieces of Sachertorte per year. The Original Sachertorte is protected by a trademark and, to date, there are no licenses in the world for the resale of this product.

So because of this, we will make a good cake ” Sacher type”, that will astound your guests 🙂

RECIPE

Preparation time: 20 minutes – Cooking time: 40 minutes – Difficulty: Medium / Hard

Ingredients:

For the cake :

150g soft butter
150g flour 00
159g of sugar
4 eggs
100g of dark chocolate
3 tablespoons of jam (apricot)

For the frosting :

200g dark chocolate
200g of sugar
100g water

Preparation:

In a bowl beat half the sugar, the butter into small pieces (photo 1) and then add one egg at a time, stirring constantly.

1

1

When you get a smooth paste, add half of the sifted flour and chocolate, previously melted in a water bath and allowed to cool.

Preheat the oven to 180 ° C.

Whip the egg whites until they are stiff, with half the sugar; then add slowly to the mixture (photo 2) .

2

2

Stir gently from the bottom to the top, to do not dismantle the egg whites (they will be your ” yeast “, since we do not use it!). At this point add the remaining flour, stirring gently. Pour into a buttered mold and bake (photo 3) .

3

3

If you want a very high cake using a mold narrower and higher than that one I used, if you prefer a lower cake, it’s perfect a classic springform pan (about 24cm in diameter).

Check the cake without opening the oven: when she grew up and begins to “crack on the surface” finish cooking in ventilated mode. After about 10 minutes check the inside with a toothpick and remove from oven. When cold, cut in half (photo 4) and stuffed the inside with jam (the classic recipe wants the apricot jam).

4

4

Recompose the cake and place on a wire rack over a plate.

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Prepare the glaze: boil the water with the sugar, until the sugar is completely dissolved. In the meantime, you have melted the chocolate in a double boiler. Now pour the sugar syrup over the chocolate and stir quickly, starting from the center. Do not be alarmed if at first it seems totally separate, do not lose heart and stir, you will get a shiny and compact glaze!

Now pour in the center of the cake and let it expand to the edge. Put the cake in the fridge for about 10 minutes. After the interval resume the cake and completed with a second layer of frosting to cover well the whole cake. With the remaining frosting, now, we have to complete with the famous decoration! Pour the frosting in a pastry bag , or in a cone created by the baker paper, and decorate as your delight 🙂

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It won’t be the original of Vienna, but Franz Sacher could be satisfied!

Nutritional Tips: This cake really takes away the desire to “sweet” at the end of dinner! Definitely not to eat every day, but one exception sometimes can be done 😉

Back always, in any case , the speech on the quality of the ingredients, for both the aesthetic result and for what we eat. We have already spoken about eggs and dark chocolate, then today we find the BUTTER . This ingredient is used in confectionery and particularly in regions where olive oil is not (or was not ) very common or easy to find ( Northern Europe or even in some Italian regions). It’s an animal fat, which is obtained from the fat part of milk, separated from the whey. The result of the procedure is an emulsion, mainly of water, in which are dissolved sugars, proteins and fats, in which the fluid phase crystallize in part. And here we find, therefore , an important difference with vegetable oils: these are free of water, while butter contains it in about 15-18% .

It is a food rich in vitamin A and minerals and, like all animal fats, has a high cholesterol content. By law, the butter should have a fat content of 80% (with the exception of a reduced-fat butter that has 60-62 % fat butter and low -fat with 39-41 % fat) and water does not exceed 16%. The reason why, when it is dissolved in the pan to sustained heat, the ordinary butter sizzles, it is to be found precisely in the percentage of water contained in the product. Specifically, it is not advisable to “fry” the butter in the preparations, the burned fat is never healthy and you’ll also get the division between the solid and liquid part, and the mixture will result grainy!

Having a high content of cholesterol, it’s better to prefer olive oil as a condiment, but a teaspoon of GOOD butter at breakfast will be ideal to start the day!

Warning for people with special nutritional needs!

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