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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 오스트리아 전통 케이크!🇦🇹 자허토르테 만들기 : Austrian chocolate cake SacherTorte Recipe - Cooking tree 쿠킹트리. Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe.
Sachertorte (chocolate cake)★Recipe video★ is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Sachertorte (chocolate cake)★Recipe video★ is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have sachertorte (chocolate cake)★recipe video★ using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Sachertorte (chocolate cake)★Recipe video★:
- Take ■for chocolate cake
- Make ready 2/5 cup unsalted butter, room temperature
- Make ready 1/5 cup granulated sugar
- Prepare 4 egg yolks
- Get 1/2 cup milk chocolate
- Make ready 3 Tbsp. almond flour
- Get 2/3 cup cake flour
- Get 2.5 Tbsp. cocoa powder
- Prepare 4 egg whites (Cool in a fridge.)
- Prepare 2/5 granulated sugar (for meringue)
- Make ready apricot jam (sugar free)
- Get ■for coating chocolate
- Make ready 1/4 cup milk chocolate
- Get 1.5 Tbsp. milk
- Make ready 1 and 2/5 cup bitter chocolate
- Make ready 2.5 Tbsp. grape seed oil
As you can imagine, there are hundreds of them. Sacher Torte recipe - Make a classic Austrian chocolate cake! Written recipe + Photos: http Easy Chocolate Cake Recipe - Video Culinary. VideoCulinary.com - Recipes & Cooking Ideas.
Steps to make Sachertorte (chocolate cake)★Recipe video★:
- ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=GPcsG3e7VSE&t=98s
- 【chocolate cake】Coat inside of a cake pan with butter and bread flour.(not included in recipe) Put the pan in a cool place. Sift cake flour and cocoa powder together. Preheat a oven to 374 ºF.
- Chop milk chocolate and put it in a bowl. Boil water with a small pot and turn off the heat when the water boils. Put the bowl on the pot. Don't put it directly in the hot water. Wait 30 sec as it is and melt the chocolate.
- Make unsalted butter smooth. Add granulated sugar and mix it with a whisk until it becomes white. Add melted chocolate and mix well. (Add chocolate of room temperature. Please be careful not to melt the butter.)
- Add half of egg yolk and mix well. Add the remaining egg yolk and mix well. Add almond flour and mix well while crushing lumps.
- Make meringue. Beat egg white until it becomes watery. Whip it with a hand mixer on high speed. Add granulated sugar in 4-5 parts. (Add sugar after the egg white becomes white and fluffy.) Whip it to soft-peak stage and switch to low speed. Whip it slowly for a minutes.
- Add the meringue to the batter in 3 parts and fold it. Add dry ingredients at once before it mixes up completely.
- Fold it until it gets glossy. Put it in the cake pan. Bake it at 338 ºF for 50 minutes. Drop it to prevent the cake from shrinking.
- Put the cake out of the pan while it's hot. Wrap it with plastic wrap while it's a little warm. Let it sit over night at room temperature. Slice it into 3 pieces. Put apricot jam between 3 slices.
- 【coating chocolate】 Warm milk chocolate and milk together with a microwave (600W, 20sec). Melt it by using remaining heat to prevent from separating. Put it on the cake and cover the cake. Let it cool in a fridge for 5 minutes.
- Put chopped bitter chocolate and oil in a bowl. Melt the chocolate in the same way as 'process 3'. Let it cool 1-2 minutes and then put it on the cake. Let it cool in a fridge for 30 minutes.
Sachertorte nach Wiener Art - Sachertorte Rezept mit Glasur - Kuchen Rezepte - Wiener Küche. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is. The original Sachertorte is the most famous Austrian cake. It is a classic, layered chocolate sponge cake that is thinly coated with high-quality apricot jam and topped with chocolate icing.
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