EGGS: Eggs deliver richness by their yolks and moisture by their whites, however additionally they assist leaven baked items. This recipe makes use of 4 giant 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, that means it may possibly soak up water from the encircling surroundings to assist the cake keep comfortable and recent 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 steadiness.
UNSALTED BUTTER: Butter brings tender, wealthy milk fats to muffins and gives 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 clean 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 constructed from a comfortable 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 gives sufficient construction for our cake.
BAKING POWDER: Most baking powders are double-acting, that 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 the most effective taste. For the most effective texture, we sieve it clean so it applies evenly to the cake layers.
CORN SYRUP: Corn syrup helps the chocolate glaze keep fluid sufficient to unfold it clean and pipe it onto the cake as ornament earlier than it absolutely 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 clean, shiny texture. The mild warmth prevents the components 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, notably whenever you’re guiding the nice and cozy chocolate glaze onto the layers. (Pictured: Williams Sonoma Olivewood Icing Offset Spatula)
Pressure apricot preserves by a FINE-MESH SIEVE to take away solids to create a clean, even unfold. This step is essential for attaining 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 dimension to realize 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 grow to be soggy. Putting the rack on a RIMMED BAKING SHEET helps to catch any glaze drips, preserving 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, large 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 supreme for transferring a cake that’s as treasured as this Sacher-Torte. (Pictured: Nordic Ware Cake Lifter)
SILICONE SPATULAS enable for mild folding of egg whites into the batter with out deflating them—key to attaining the proper mild but wealthy texture. Their flexibility ensures that each little bit of chocolate combination is integrated easily, stopping streaks of unmixed components. Plus, they’re heat-resistant, making them supreme 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)
