Side Pannel
Sasher Torte
Ingredients List
- 6 1/2 oz Semi-sweet chocolate, broken
- Or chopped in small chunks
- 10 Egg whites
- 1 pn Salt
- 3/4 c Sugar
- 8 Egg yolks
- 1 c Sifted flour
- 8 tb (1/4 lb) UNSALTED butter,
- Melted
- 1/2 c Apricot jam, rubbed
- 1 ts Vanilla extract
Directions
Preheat oven to 350 degrees. Lightly grease and flour two 9 inch
round cake tins.
In the top of a double boiler (or in a stainless steel bowl set on
top of a pan of simmering water (NOT BOILING!!!), heat chocolate
until it melts, stirring occasionally with a wooden spoon. Let cool
to room temperature. In a small mixing bowl, break up the egg yolks
with a fork, then beat in the chocolate, melted butter and vanilla
extract.
In a separate bowl, beat egg whites and pinch of salt until they
foam; then add the sugar, one Tbls. at a time, continuing to beat
until the whites form stiff, unwavering peaks.
Mix about 1/3 of the egg whites into the chocolate-yolk mixture, then
reverse the process and pour the chocolate over the remaining egg
whites. Sprinkle the flour over the top. Fold the whites and
chocolate mixture together until no trace of the whites remains. Do
not overfold.
Pour the batter into the prepared tins, dividing it evenly between
them. Bake in the middle of the oven until the layers are puffed and
dry and a toothpick stuck in the centre comes out clean.
Remove tins from oven; let sit for a few minutes then turn out onto a
cake rack. Let cool thoroughly while preparing the glaze.
3 oz unsweetened chocolate, broken or chopped 1 tsp corn syrup 1 egg
1 cup heavy (whipping) cream 1 tsp vanilla 1 cup sugar
In small heavy saucepan, combine the chocolate, cream, sugar and corn
syrup. Stirring constantly with a wooden spoon, cook over low heat
until the chocolate and sugar are melted, then raise the heat to
medium and cook without stirring for about 5 minutes, or until a
little of the mixture dropped into a glass of cold water forms a soft
ball.
In a small mixing bowl beat the egg lightly, then stir in 3 Tbls. of
the chocolate mixture into it. Pour this into the remaining chocolate
in the saucepan and stir it briskly. Cook over low heat, stirring
constantly, for 3 or 4 minutes, or until the glaze coats the spoon
heavily. Remove pan from the heat and add the vanilla. Cool glaze to
room temperature.
Assembly: Spread one completely cooled layer of the cake with the
apricot jam; place the other layer on top. Set the rack over a cookie
sheet (to catch drips), and, holding the saucepan about 2 inches away
from the cake, pour the glaze over it evenly. Smooth the glaze with a
metal spatula. Let the cake stand until the galze stops dripping,
then, using two metal spatulas, transfer it to a plate and
refrigerate it for 3 hours to harden the glaze. Remove it from the
fridge 1/2 before serving.
round cake tins.
In the top of a double boiler (or in a stainless steel bowl set on
top of a pan of simmering water (NOT BOILING!!!), heat chocolate
until it melts, stirring occasionally with a wooden spoon. Let cool
to room temperature. In a small mixing bowl, break up the egg yolks
with a fork, then beat in the chocolate, melted butter and vanilla
extract.
In a separate bowl, beat egg whites and pinch of salt until they
foam; then add the sugar, one Tbls. at a time, continuing to beat
until the whites form stiff, unwavering peaks.
Mix about 1/3 of the egg whites into the chocolate-yolk mixture, then
reverse the process and pour the chocolate over the remaining egg
whites. Sprinkle the flour over the top. Fold the whites and
chocolate mixture together until no trace of the whites remains. Do
not overfold.
Pour the batter into the prepared tins, dividing it evenly between
them. Bake in the middle of the oven until the layers are puffed and
dry and a toothpick stuck in the centre comes out clean.
Remove tins from oven; let sit for a few minutes then turn out onto a
cake rack. Let cool thoroughly while preparing the glaze.
3 oz unsweetened chocolate, broken or chopped 1 tsp corn syrup 1 egg
1 cup heavy (whipping) cream 1 tsp vanilla 1 cup sugar
In small heavy saucepan, combine the chocolate, cream, sugar and corn
syrup. Stirring constantly with a wooden spoon, cook over low heat
until the chocolate and sugar are melted, then raise the heat to
medium and cook without stirring for about 5 minutes, or until a
little of the mixture dropped into a glass of cold water forms a soft
ball.
In a small mixing bowl beat the egg lightly, then stir in 3 Tbls. of
the chocolate mixture into it. Pour this into the remaining chocolate
in the saucepan and stir it briskly. Cook over low heat, stirring
constantly, for 3 or 4 minutes, or until the glaze coats the spoon
heavily. Remove pan from the heat and add the vanilla. Cool glaze to
room temperature.
Assembly: Spread one completely cooled layer of the cake with the
apricot jam; place the other layer on top. Set the rack over a cookie
sheet (to catch drips), and, holding the saucepan about 2 inches away
from the cake, pour the glaze over it evenly. Smooth the glaze with a
metal spatula. Let the cake stand until the galze stops dripping,
then, using two metal spatulas, transfer it to a plate and
refrigerate it for 3 hours to harden the glaze. Remove it from the
fridge 1/2 before serving.
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