3 oz. dark chocolate, chopped
5 T butter, softened
2 T sugar
1 1/2 T superfine sugar
1/2 cup egg white (about 3 egg whites)
2 1/2 T all purpose flour
3 T cornstarch
2 t cocoa powder
4 T ground almonds
3 egg yolks
2/3 cup apricot jam
(for ganache)
1 cup whipping cream
2 T glucose syrup
3 T butter
8 oz. dark chocolate, chopped
6 oz. milk chocolate, chopped
[how to make]
*Prepare a 7" round springform cake pan lined with greaseproof paper.
*Preheat the oven 350 degrees.
*Melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water. Allow to cool slightly.
*Beat the butter and 3 T sugar together in a stand mixer or in a bowl with an electric whisk until pale and fluffy; whisk together the 2 1/2 \t superfine sugar and the egg whites until stiff peaks form; sift together the flour, cornstarch, cocoa powder and ground almonds.
*Stir the egg yolks briskly into the melted chocolate, then stir this into the creamed butter.
*Mix well, then fold in the sifted ingredients with a large metal spoon.
*Finally fold in the meringue in 3 stages.
*Spoon the mixture into the prepared cake pan and bake in the preheated oven for 20 minutes.
*Allow to cool while you make the ganache topping.
(for the ganache topping)
* Put the cream, glucose and butter in a saucepan and bring to the boil over low heat.
*Pour it into a heatproof bowl and add the chocolates.
*Using a spatula, start to mix in a circular motion, just in the center of the bowl.
*Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
*Gradually widen the circle until all the chocolate has melted.
(for the assembly)
*Cut the cooled cake horizontally into 2 layers using a large, serrated knife.
*Spread half the jam over one layer.
*Top with a little ganache and place the second cake layer o top.
*Spread the ganache all over the cake with a palette knife.
*Refrigerate to set for 2 hours or until set.
*Place the cake on a wire rack set on a tray.
*Heat the remaining jam with a splash of water, bring to the boil, then pour over the cake.
*Refrigerate to set for 1 hour.
*Reheat the remaining ganache to soften it and pour it over the cake, spreading if needed.
*It is traditional to pipe the word "Sacher" on the cake to serve.
(I put Christmas decoration instead this time.)
-makes 8-
Note: I found this recipe in "Patisserie at Home" by Will Torrent.
Labels: Sachertorte recipe, torte recipe
<white chocolate & almond truffles>
1/2 cup whipping cream
2 T butter
a pinch of salt
1lbs. 2oz. white chocolate, chopped
2 cups blanched almonds
[how to make]
*Put the cream, butter and salt in a saucepan and bring to the boil over low heat.
*Pour the boiled cream into a heatproof bowl and add 9ox. of the chocolate.
*Using a spatula, start to ix the ingredients in a circular motion, just in the center of the bowl.
*Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
*Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
*Refrigerate the ganache for about 1 hour, giving it a quick whisk every 15 minutes to speed up the cooling process.
*Fill a piping bag with the ganache and pipe long logs onto a sheet of greaseproof paper.
*Refrigerate and allow to set completely.
*Meanwhile, preheat the oven to 350 degrees.
*Put the almonds on a baking sheet and roast in the preheated oven for a few minutes, stirring halfway through, until lightly toasted.
*Allow the almonds to cool completely, then finely chop them.
*Melt the remaining chocolate in a heatproof bowl over a pan of simmering water.
*Transfer the chilled logs of chocolate to a chopping board and cut into 2" lengths.
*Have the following ready: the bowl of melted chocolate; the toasted almonds on a plate; and a sheet of greaseproof paper.
*Dip and roll the truffles in the melted chocolate, fish out with a fork, then, roll them in the nuts.
*Allow to set on the greaseproof paper.
<Cherry & Kirsch chocolate truffles>
9 oz. dark tempered chocolate
6 oz. dark or milk chocolate, finely grated
(for cherry puree)
1 lb. cherries, pitted and halved
2 T sugar
juice of 1 orange
(truffle ganache)
1/4 cup whipping cream
3 T Kirsch liqueur
1 T salted butter
2 T honey
3 oz. dark chocolate, chopped
3 oz. milk chocolate, chopped
[how to make]
(for the cherry puree)
*Put the cherries, sugar and orange juice in a saucepan over medium heat.
*Bring to the boil, then cook for a further 10 minutes.
*Allow to cool slightly, then transfer to a food processor and process until smooth.
*Pass the puree through a strainer to make it extra smooth.
(for the turffle ganache)
*Put the cream, 1/4 cup of the cherry puree, the Kirsch, butter and honey in a saucepan and bring to the boil over low heat.
*Pour the boiled mixture into a heatproof bowl and add the dark and milk chocolates.
*Using a spatula, start to mix the ingredients in a circular motion, just in the center of the bowl.
*Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
*Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
*Refrigerate and allow to set completely.
*Scoop out a teaspoon at a time of the chilled ganache and roll between your hands to make a smooth ball.
*Have the following ready: the bowl of tempered chocolate; the grated chocolate on a plate; and a sheet of greaseproof paper.
*Dip and roll the truffles in the tempered chocolate, fish out with a fork, then roll them in the grated chocolate.
*Allow to set on the greaseproof paper.
-each makes two dozen-
Note: I found this recipe in "Patisserie at Home" by Will Torrent.
Labels: chocolate truffles recipe
