Sachertorte
Saturday, although I sderenata a mix of 10 days of testing with Mademoiselle Ambra Senatore (for the show on 27 November at the Teatro Fondamenta Nuove in Venice, to which you are invited everyone of course!) and a 'duegiorni' spree of joy and jubilation for the degree of Mari, I ventured into the creation of a libidinous Sacher Torte.
Monday, November 9, 2009
Cheat Cottage For Sale Ontario
I took the pseudo-original recipe (the real one does not know anyone, is enshrined at the Hotel Sacher) and I made some small changes ... to not do the parasite on the shoulders of Herr Sacher and give a personal touch.
impossible not to know, but if you have any doubt this is a delicacy made of two layers of chocolate cake (called 'pasta' for its gorgeous texture like a sponge, but richer and wet) between which spread of the delicate apricot jelly, all covered with the smooth chocolate icing. I like to serve it with a little 'of whipped cream and a sprinkling of fragrant cinnamon. Excellent with a strong coffee or a cup of aromatic tea.
Here is the recipe. The mixture
:
150g sugar 100g flour + 50g starch
180g dark chocolate 150g butter 6 eggs
a packet of yeast
a teaspoon of vanilla extract a pinch of salt
The wet:
three tablespoons of sugar
zest of half a lemon
two drops of rum flavoring
a teaspoon of vanilla extract Filling:
apricot jelly
Chocolate Glaze:
100g sugar 120 g dark chocolate
begin:
the butter with half sugar in order to obtain a cream melt and in the meantime the chocolate in a bain marie. When the butter and sugar are well blended, add 6 egg yolks (reserving whites) and continue stirring up the chocolate. Apart from you whip the egg whites with remaining sugar, then add the mixture to the dough. Stir from bottom to top floor, calmly, without haste ... Every gesture is a dance in the kitchen;)
Then you obtain a fairly liquid, ready to receive the sifted flour and starch. Missing only a pinch of salt, vanilla and a packet of yeast (or half). Mix everything well pretty well for smooth and creamy with no lumps, and when you think of the right consistency put it in a buttered cake tin (26cm) and Zac! Bake at 180 degrees for an hour.
In the meantime you can prepare the syrup and the icing ... Meanwhile, enjoy the scent that starts to expand at home ... hmmm! For the wet
put all the ingredients in a saucepan and add a bit 'of water (a cup) and cook until boiling, then you see if you want a more liquid or thicker ...
For the frosting, take another pan and put sugar with half a glass of water (or a little 'more), and set on fire. Mix up to the boil and simmer 5 minutes. Then remove from heat and add the chocolate (in small pieces or melted in a double boiler, melt I) and continue to stir a little more 'on fire sino a che la glassa non avrà raggiunto la tipica consistenza vellutata.
A questo punto se la torta ha terminato la cottura potete estrarla dal forno e lasciarla raffreddare un po' prima di tagliarla in due nel senso della lunghezza. Dividete le parti e bagnatele entrambe con la nostra profumata bagna. Spalmate poi uno strato non troppo abbondante di gelatina di albicocche sulla parte inferiore della torta e ricoprite con l'altro strato.
Ora spalmate un sottile strato di gelatina anche sulla parte esterna della torta, prima di ricoprirla con la glassa...E, ma sì...Fatelo con le mani! Come se steste girando la scena di Ghost del vaso di creta! Una soddisfazione!
Il capolavoro è quasi terminato...Versate la glassa sulla torta e spalmatela e livellatela aiutandovi con una spatola. Dopo pochi minuti inizierà ad indurirsi e a diventare lucida...Bellissima!
Lasciate riposare un po' la vostra opera..almeno un'oretta...e poi GNAM!
Bon Appetit
Here is the recipe. The mixture
:
150g sugar 100g flour + 50g starch
180g dark chocolate 150g butter 6 eggs
a packet of yeast
a teaspoon of vanilla extract a pinch of salt
The wet:
three tablespoons of sugar
zest of half a lemon
two drops of rum flavoring
a teaspoon of vanilla extract Filling:
apricot jelly
Chocolate Glaze:
100g sugar 120 g dark chocolate
begin:
the butter with half sugar in order to obtain a cream melt and in the meantime the chocolate in a bain marie. When the butter and sugar are well blended, add 6 egg yolks (reserving whites) and continue stirring up the chocolate. Apart from you whip the egg whites with remaining sugar, then add the mixture to the dough. Stir from bottom to top floor, calmly, without haste ... Every gesture is a dance in the kitchen;)
Then you obtain a fairly liquid, ready to receive the sifted flour and starch. Missing only a pinch of salt, vanilla and a packet of yeast (or half). Mix everything well pretty well for smooth and creamy with no lumps, and when you think of the right consistency put it in a buttered cake tin (26cm) and Zac! Bake at 180 degrees for an hour.
In the meantime you can prepare the syrup and the icing ... Meanwhile, enjoy the scent that starts to expand at home ... hmmm! For the wet
put all the ingredients in a saucepan and add a bit 'of water (a cup) and cook until boiling, then you see if you want a more liquid or thicker ...
For the frosting, take another pan and put sugar with half a glass of water (or a little 'more), and set on fire. Mix up to the boil and simmer 5 minutes. Then remove from heat and add the chocolate (in small pieces or melted in a double boiler, melt I) and continue to stir a little more 'on fire sino a che la glassa non avrà raggiunto la tipica consistenza vellutata.
A questo punto se la torta ha terminato la cottura potete estrarla dal forno e lasciarla raffreddare un po' prima di tagliarla in due nel senso della lunghezza. Dividete le parti e bagnatele entrambe con la nostra profumata bagna. Spalmate poi uno strato non troppo abbondante di gelatina di albicocche sulla parte inferiore della torta e ricoprite con l'altro strato.
Ora spalmate un sottile strato di gelatina anche sulla parte esterna della torta, prima di ricoprirla con la glassa...E, ma sì...Fatelo con le mani! Come se steste girando la scena di Ghost del vaso di creta! Una soddisfazione!
Il capolavoro è quasi terminato...Versate la glassa sulla torta e spalmatela e livellatela aiutandovi con una spatola. Dopo pochi minuti inizierà ad indurirsi e a diventare lucida...Bellissima!
Lasciate riposare un po' la vostra opera..almeno un'oretta...e poi GNAM!
Bon Appetit
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment