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Title: Sacher Torte with Pistachio Sauce [Aww/apr89]
Categories: Cake Dessert
Yield: 1 Servings
| 150 | g | Chocolate, dark, melted.] |
| 1 | tb | Water. |
| 155 | g | Butter, unsalted. |
| 1/2 | c | Castor sugar. |
| 3 | Eggs. separated.] | |
| 1 | c | Plain flour. |
| 2 | tb | Castor sugar, extra.] |
| 1/2 | c | Apricot jam. |
| ===CHOCOLATE ICING========== | ||
| 100 | g | Chocolate, dark, melted.] |
| 100 | g | Butter, melted.] |
| ===PISTACHIO SAUCE========== | ||
| 1/4 | c | Pistachio nuts, shelled.] |
| 300 | ml | Cream, thickened. |
| 1 1/2 | tb | Castor sugar. |
Lightly grease a deep 23cm round cake pan, line the base with paper; grease the paper.
Combine dark chocolate and water in a small bowl; cool. Cream butter and sugar in a small bowl with electric mixer until light and fluffy, beat in egg yolks one at a time; beat until combined. Transfer mixture to large bowl, stir in chocolate mixture, then sifted flour.
Beat egg whites in small bowl until soft peaks form, gradually add extra sugar, beating until dissolved between each addition; lightly fold into chocolate mixture.
Spread the chocolate mixture into prepared pan, bake in moderate oven for about 35 minutes, or until cooked when tested. Stand cake 5 minutes in pan before turning onto wire rack to cool; leave cake upside-down.
Split cold cake in half, place one half on serving plate. Heat and strain jam, brush some of the jam over cake on plate. Top with remaining cake half, brush cake all over with remaining jam. Stand cake about 1 hour at room temperature to allow jam to set.
Spread top and side of cake with icing, set at room temperature. Serve with pistachio sauce.
CHOCOLATE ICING: Combine chocolate and butter in small bowl, stir until smooth. Cool at room temperature until spreadable, stirring occasionally [this cake take up to 2 hours]. This icing is suitable for piping.
PISTACHIO SAUCE: Place pistachios in small bowl, cover with boiling water, drain, rinse under cold water, remove skins, chop the nuts finely. Combine thickened cream, eggs and castor sugar in a small saucepan, whisk constantly over low heat until sauce thickens slightly. Add chopped pistachios, mix well. Refrigerate sauce, covered, until cold.
This torte can be made up to 2 days ahead; keep in an airtight container. Sauce can be made up to 2 days ahead; keep covered, in refregerator. This recipe is unsuitable to freeze or microwave.
from THE AUSTRALIAN WOMAN'S WEEKLY, April 1989 edition typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 01-09-98 (07:46) Occ Bbs (51) Cooking
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