Sacher Torte Cakes
Serves 8
This is my version of death by chocolate, and I stand by it. The original Sachertorte, which is trademarked by the Sacher Hotel in Vienna, was created there in 1832 by Franz Sacher. But when I ate Sachertorte at the hotel, I decided that my version, created by pastry chef Chon Reynozo, was much better.
Ingredients:
Ganache
1 pound bittersweet chocolate, chopped coarsely
2 cups heavy cream
Raspberry Sauce
2 ¼ cups frozen raspberries, thawed
2 tablespoons confectioners’ sugar
Cakes
¾ cup canola oil
1 ½ cups granulated sugar
1 large egg
2 cups all-purpose flour
½ cup cocoa powder
1 tablespoon baking soda
½ teaspoon salt
1 cup brewed black coffee
1 cup buttermilk
1 cup seedless raspberry preserves
6 fresh mint sprigs, for garnish
Directions:
Make the ganache: In a double boiler, combine the chocolate and heavy cream; heat gently, stirring occasionally, until the chocolate is melted and the ingredients are well combined and smooth. Cool slightly.
Make the raspberry sauce: In an electric blender, combine the raspberries and confectioners’ sugar, and blend until smooth. Strain the sauce through a fine sieve or cheesecloth to remove the seeds. Refrigerate until serving.
Preheat the oven to 300°F. Spray a 15 ½ by 10 1/2 – inch baking pan with nonstick cooking spray and line with parchment paper.
Make the cakes: Using an electric mixer, beat the oil and sugar until well blended. Add the egg, and continue to mix. Set aside.
In a second medium-size mixing bowl, sift all the dry ingredients together. Mix the coffee and buttermilk together in separate small bowl. Slowly add the coffee mixture to egg mixture, alternating with the dry ingredients. Continue mixing at low speed for 4 to 5 minutes, scraping the bowl occasionally, until the batter is smooth. The cake batter should have a shiny appearance and will be thin.
Pour the batter into the prepared pan and bake for 12 to 15 minutes, or until a food pick comes out clean from the center of the cake. Remove from the oven and allow the cake pan to cool to room temperature. Remove the cake from the pan and, using a bread knife, cut in half through the middle to make two 7 ¾ by 10 ½-inch pieces. Spread the raspberry preservers on one half of the cake. Invert the other half of the cake, bottom side up, and place on top of the raspberry preserves. Press gently to hold firmly. Place the raspberry-filled layer cake in the freezer for 1 hour. Remove from the freezer when firm and, using a biscuit cutter, cut into 8 by 2 1/2-inch rounds.
Place the cakes on a wire rack with a tray underneath to catch the chocolate. With a ladle pour the warm ganache over the top and sides of the cakes, allowing the chocolate to drip down and coat all sides evenly. Refrigerate the cakes for 30 minutes before serving.
For each cake, drizzle 3 tablespoons of the raspberry sauce over the bottom of a dessert plate. Gently place the cake in the center of the sauce and garnish with a fresh mint sprig.