Sachertorte #1
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INGREDIENTS
- 1 c Heavy cream
- 1/2 c Buttermilk
- 1 ts Vanilla
- GLAZE
- 1/2 c Unsweetened cocoa powder
- 1/2 c Vegetable oil
- 2 c Apricot jam; pureed
- 2 lg Eggs
- 1 Stick unsalted butter
- 2 c Sugar
- 2 c All-purpose flour
- 1 1/2 ts Baking soda
- 16 oz Fine quality semisweet or
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Sat, 18 Sep 1993 05:50:33 GMT From Gourmet Magazine, June 1989 Make the torte: In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil. In a bowl with an electric mixer beat together the sugar, the flour, and the cocoa powder for 30 seconds, or until the mixture is combined well, add the butter mixture in a stream, beating, and beat in the eggs, the buttermilk, the vanilla and the baking soda. Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean. Let torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely. With a long serrated knife carefully cut the torte horizontally into 3 even layers, invert the top layer onto a small rack and spread it with about 2/3 cup of the jam. Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer. Spread the top and sides of the torte with remaining jam and chill the torte for at least 2 hours, or until it is very cold. Make the glaze: In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it. Stir the mixture until the chocolate is melted and it forms a smooth glaze and let it cool until it is lukewarm and thickened but still pourable. Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly. Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (253g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 685 | ||
| Calories from Fat: 198 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22g | 29 % | |
| Saturated Fat 9.1g | 45 % | |
| Monounsaturated Fat 8.6g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 210.5mg | 65 % | |
| Sodium 496.2mg | 17 % | |
| Potassium 136.6mg | 4 % | |
| Total Carbohydrate 117.6g | 35 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 116.5g | ||
| Protein 8.3g | 12 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 685
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