Какой захер торт, сударыня?

«За́хер» (нем. Sachertorte) — шоколадный торт, изобретение австрийского кондитера Франца Захера. Торт является типичным десертом венской кухни и вместе с тем одним из самых популярных тортов в мире.

http://dailydelicious.blogspot.com/2011/08/sachertorte-not-original-but-truly.html

Chocolate Biscuit
100g …………………….. Dark chocolate (50% cocoa mass), chopped
65g ……………………….. Unsalted butter
4 …………………………… Egg yolks
5 …………………………… Egg whites
………………………………. A pinch of salt
70g ……………………….. Sugar
65g ……………………….. Cake flour

Filling
130 -150g …………….. Apricot preserved

Chocolate ganache
100g …………………….. Dark chocolate (50% cocoa mass), chopped
100g …………………….. Whipping cream

Preheat the oven to 180°C
Line 30x40cm pan with baking paper.
Sift the flour, set aside.
Melt the chocolate and butter together by putting the chocolate and butter into a bowl and  place the bowl over the pan of hot water and stir until melt.

Whip the egg white with sugar until glossy stiff peaks form.

Combine the egg yolks, salt and chocolate mixture together, whisk to combine.
Fold about 1/3 of meringue into chocolate mixture until combine. Add another 1/3 of meringue with half of the flour, fold to combine. Pour the rest of the meringue with the rest of the flour fold until combine.

Pour the batter into the pan, bake for 15-18 minutes or until the cake spring back when touch lightly.

Let the cake cool completely.

Cut the cake into 4 pieces.
Warm the apricot jam until liquid. Spread the warmed apricot jam over the layers of the cake and stack them together.
Cover with plastic warp, place some heavy dish (or anything that you can find about 1kg) over the cake, to make the cake layers stick together for 10 minutes.

Cut the cake into pieces.
Make the ganache by boiling the whipping cream and pour the hot cream over the chopped chocolate. Wait for 1 minutes and stir lightly to melt the chocolate.
Cover the cake with ganache, and refrigerate for 1 hour to firm up the ganache.
Decorate as desire and serve.

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