KOMPAS.com – There are various dishes that can be served as dessert on Christmas Eve. Quoted from Taste of Homefamilies in Austria usually serve sacher torte.
Sacher torte basically a classic chocolate cake with the addition of apricots and almonds. This cake is usually cooled before cutting and serving.
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Recipe sacher torter
If you are interested in celebrating Christmas by presenting sacher torte for the family, you can copy the recipe from the page Taste of Home following:
Material sacher torter:
- 14 grams of chopped dried apricots
- 125 grams of amaretto
- 1 packet instant chocolate cake flour
- 3 large eggs (room temperature)
- 177 milliliters of clean water
- 79 milliliters canola oil
- 240 grams of heavy whipping cream
- 81 grams of corn syrup
- 340 grams of chopped chocolate
- 4 teaspoons vanilla extract
- 110 grams of toasted almond slices
Jam ingredients:
- 167 grams of apricot jam
- 1 tablespoon amaretto
Also read:
How to make sacher torte:
1. Preheat the oven to 176 degrees Celsius, meanwhile mix the apricots and amaretto in a container then let sit for 15 minutes.
2. In a separate bowl, combine the instant chocolate cake flour, egg, water, oil, and apricot mixture. Beat the mixture on low speed for 30 seconds, then beat again on medium speed for two minutes.
3. Pour the cake mixture into a round baking pan that has been greased and sprinkled with flour. Bake the dough in the oven for about 27 minutes, or until the cake is cooked.
4. Check the doneness of the cake with a toothpick. If the toothpick inserted into the cake is clean, remove the cake from the grill and let it rest at room temperature for 10 minutes.
5. Meanwhile, heat the apricot and amaretto jam in a saucepan over low heat, stirring occasionally, until melted. After that set it aside.
6. In another pan, mix the cream and corn syrup and cook until boiling. After that, pour the cream mixture over the chocolate, then beat together the chocolate and vanilla until smooth.
7. Cut the cake horizontally using a serrated knife so that the cake is divided into several layers. Brush each part of the cake alternately with the chocolate cream mixture and apricot jam, forming a layered cake.
8. Brush the outside of the cake with the remaining coating, then sprinkle the entire cake with toasted almonds. Store the cake in the refrigerator for a few moments, then serve it cold.
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