Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, sachertorte (chocolate cake)★recipe video★. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Save time and buy groceries online from Amazon.co.uk Sacher Torte, the famous cake of the Austria. This cake consists of two layers of airy chocolate dough, with a thin layer of jam of apricot in the Middle, wit. 【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. Chop milk chocolate and put it in a bowl.
To get started with this particular recipe, we must prepare a few components. You can have sachertorte (chocolate cake)★recipe video★ using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sachertorte (chocolate cake)★Recipe video★:
- Make ready ■for chocolate cake
- Make ready unsalted butter, room temperature
- Make ready granulated sugar
- Make ready egg yolks
- Get milk chocolate
- Take almond flour
- Get cake flour
- Take cocoa powder
- Get egg whites (Cool in a fridge.)
- Take granulated sugar (for meringue)
- Get apricot jam (sugar free)
- Prepare ■for coating chocolate
- Get milk chocolate
- Get milk
- Prepare and 2/5 cup bitter chocolate
- Get grape seed oil
Sacher Torte, the famous cake of the Austria. This cake consists of two layers of airy chocolate dough, with a thin layer of jam of apricot in the Middle, wi. Get the best Sachertorte recipe from Video Culinary. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is.
Instructions 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.
Get the best Sachertorte recipe from Video Culinary. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is. Best Chocolate Cake - Let the. World in a dish Sachertorte: a chocolate cake with restraint. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool.
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