EGGS: Eggs deliver richness by way of their yolks and moisture by way of their whites, however additionally they assist leaven baked items. This recipe makes use of 4 massive 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 could actually soak up water from the encircling atmosphere to assist the cake keep gentle 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 offers 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 easy 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 produced from a gentle 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 offers sufficient construction for our cake.
BAKING POWDER: Most baking powders are double-acting, that means the response happens twice, utilizing two totally 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 very best taste. For the very best texture, we sieve it easy so it applies evenly to the cake layers.
CORN SYRUP: Corn syrup helps the chocolate glaze keep fluid sufficient to unfold it easy and pipe it onto the cake as ornament earlier than it totally 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 inserting 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 easy, shiny texture. The light warmth prevents the elements from scorching; simply ensure 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 attractive chocolate glaze. Its angled blade offers you simply the correct quantity of management to unfold issues evenly, significantly once you’re guiding the nice and cozy chocolate glaze onto the layers. (Pictured: Williams Sonoma Olivewood Icing Offset Spatula)
Pressure apricot preserves by way of a FINE-MESH SIEVE to take away solids to create a easy, even unfold. This step is essential for reaching 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 attain the peak and texture this cake wants. Lining the bottoms with parchment paper is important—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 change into soggy. Inserting the rack on a RIMMED BAKING SHEET helps to catch any glaze drips, holding 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 Basic Pastry Brush)
A CAKE LIFTER is a flat, extensive 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 ideally suited for transferring a cake that’s as treasured as this Sacher-Torte. (Pictured: Nordic Ware Cake Lifter)
SILICONE SPATULAS permit for light folding of egg whites into the batter with out deflating them—key to reaching the proper mild but wealthy texture. Their flexibility ensures that each little bit of chocolate combination is included easily, stopping streaks of unmixed elements. Plus, they’re heat-resistant, making them ideally suited 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)
