Cherry Sacher Torte
Baking and Desserts | Austrian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
Cherry Sacher Torte
Ingredients
- Bittersweet Chocolate - 10.6 oz
- Butter - 4.6 oz
- Powdered Sugar - 5.3 oz
- Chicken Egg - 6 pieces
- Vanilla Pod - 1 piece
- Sugar - 17.6 oz
- Wheat Flour - 4.6 oz
- Cognac - 2 spoons
- Cherry - 8.8 oz
- 33% Cream - 5 fl oz
Step by Step guide
Step 1
Melt 125 grams of chocolate using a double boiler. Set aside.
Step 2
Mix the softened butter with a mixer, then add the powdered sugar, egg yolks, and vanilla seeds. Beat until the mixture is smooth and uniform.
Step 3
Whip the egg whites with 100 grams of sugar until soft peaks form. The mixture should hold its shape and not drip from the whisk.
Step 4
Add half of the egg whites to the chocolate and gently fold with a spatula. Add the remaining half of the egg whites to the yolks and butter, and mix with a spatula. Then combine both mixtures and very gently fold together with the spatula, using an upward motion.
Step 5
Add the flour and gently stir the batter with a spatula, being careful not to deflate it. Pour into a baking pan and place in a preheated oven at 392°F for 40 minutes. Allow to cool.
Step 6
Place the cherries and 100 grams of sugar in a saucepan, bring the mixture to a boil, stirring until all the sugar dissolves. Add the brandy, boil for no more than a minute, then remove from heat and let cool.
Step 7
Cut the chilled cake into two layers. Spread the cherry filling on the first layer. Divide the liquid remaining from the cherries into two parts and soak each layer with it. Place the second layer on top of the first.
Step 8
Break 175 grams of chocolate into pieces, add cream and 300 grams of sugar, place over medium heat, stirring until the mixture is smooth. Let it cool slightly. Pour the warm ganache over the cake on all sides, spreading it over the sides as well. Refrigerate the cake overnight.
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