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With layer after luscious layer of creamy filling and cake, Chocolate Lover's Mousse Torte proves irresistible every time. —Brenda Fisher, Stella, Missouri. Go to Recipe. 13 / 32. White Chocolate Christmas Torte Talk about a scene-stealer! This raspberry-filled cake, an exceptional dessert for any meal, is an especially lovely ending for a.
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Named after its creator, the Austrian pastry chef Franz Sacher, sachertorte is a dense chocolate cake layered with apricot jam and covered in a silky dark chocolate glaze. It's traditionally.
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Ingredients Yield:8 servings For the Cake 8½ tablespoons/120 grams unsalted butter (1 stick plus ½ tablespoon), more for greasing pan ½ cup plus 1½ tablespoons/80 grams cake flour, more for.
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Preheat the oven to 375 degrees F. Grease and line a 9-inch springform pan with parchment paper. Grease again. Melt the chocolate and butter together in a double boiler or in a microwave-safe bowl, until the chocolate is almost completely melted. Remove from heat and stir until smooth and totally melted.
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What is a Torte? A torte is a type of cake make with lots of eggs and little or no flour. The eggs usually provide the only leavening, resulting in a thin, dense texture and a rich flavor. Sometimes tortes are made with ground nuts in the batter, but this one is nut-free. What You'll Need
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Preheat the oven to 350°F. Spray one 9" by 2" round cake pan with cooking spray and line with parchment. Spritz the parchment lightly as well. If your pan isn't at least 2" deep, use two pans instead of one. To make the cake: Over low heat or in the microwave melt the chocolate slowly, stirring well. In a small bowl, lightly beat the 8 egg yolks.
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Sacher Torte, Viennese classic chocolate cake. Sacher torte is the world's most famous chocolate cake.It was invented in Vienna by Franz Sacher, a 16-year-old apprentice chef, around 1832 for Prince von Metternich. It soon became a favorite at the imperial court and afterwards it won the hearts of many around the world, including mine.
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For a video recipe check the original Sacher Torte Cake article.. Heat the oven to 425°F and prepare an 8 inch baking tin with parchment paper. Whip together the wet ingredients for 1-2 minutes.
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Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
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Preheat oven to 375 degrees F. Line two 14- x 10-inch rimmed pans with wax paper. Grease wax paper with butter or margarine. In a large bowl, beat egg yolks until thick and creamy. Gradually beat in sugar and 1 tablespoon lemon juice. In a small bowl, sift cornstarch, flour, and salt together; add to egg yolk mixture.
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Instructions. Preheat the oven to 350F. Grease the bottom and sides of a 9-inch round springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper, then spray the paper with a little more cooking spray. Set aside. Place the chocolate chips and butter in a large microwave safe bowl.
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Add to dry ingredients; beat until well blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat the cream cheese and sugars until smooth.
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Add the hot water and mix into the batter with a whisk. Scrape the bowl and stir until the batter is smooth and combined. Use hot water from the tap. Pour batter into the prepared pan and spread the batter to make a thin layer. Bake for 14 to 16 minutes. Cool in pan for 10 minutes, then invert the cake onto a rack.
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Sweet Secret Sacher's Best-Kept Secret The Sacher-Torte Approximate Recipe Ingredients Cake 130 g dark couverture chocolate (min. 55% cocoa content) 1 Vanilla Pod 150 g softened butter 100g Icing sugar 6 Eggs 100 g Castor sugar 140 g Plain wheat flour Other Fat and flour for springform 200 g apricot jam 200 g castor sugar 150 g
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Let dry until the jam is dry to the touch. To make the chocolate glaze, place a large heavy-bottomed saucepan or dutch oven over low heat and fill 2-inch (5cm) high with water. Place a large and heatproof glass bowl on top to completely close the saucepan and make sure that the bowl doesn't touch the water.
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Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.