SACHER TORTE Heart for My Little Girl.

Membuat kue ini...banyak hal yg sy pelajari. Mulai dari hal yg sederhana... spt misahin putih & kuning telur sampe cara ngocok putih telur plus nyampur foamy putih telur ke dalam adonan yg 'padat'. Juga gimana 'berkawan' dgn ganache dan jenis coklat lainnya. Yg pasti byk pelajaran dari pembuatan cake jenis ini. Cake-nya sendiri, ya chocolate cake... texture-nya lebih padat drpd Devil Food Cake. Tp lapisan ganache-nya bikin cake ini makin 'nyoklat'. Lapisan apricot jam-nya memberi efek asem2 seger. Good combination... jadi rasanya gak enek.
I baked this cake for my very special daughter, Patricia. I love you sooo much.

Sachertorte is a chocolate-cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria.
It is one of the most famous Viennese culinary specialties.
The cake consists of two layers of dense, not overly sweet chocolate dough with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides. This is traditionally eaten with whipped cream, as most Viennese consider the Sachertorte too "dry" to be eaten without.

The trademark for the "Original Sachetorte" was registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher. The recipe is a well-kept secret. Until 1965, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the "Original Sachertorte." Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now called "Demels Sachertorte" and differs from the "Original" in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover.
Source : Wikipedia, the free encyclopedia

Recipe from www.marthastewart.com
MAKES ONE 6-INCH 2-LAYER CAKE

FOR THE CAKE:
1/2 cup (1 stick) unsalted butter, softened, plus more for pans
Unsweetened cocoa powder, for pans
4 ounces semisweet chocolate, finely chopped
1/3 cup plus 2 tablespoons sugar
3 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/3 teaspoon salt
1/4 cup apricot jam *
2 teaspoons orange-flavored liqueur (optional) **
FOR THE GANACHE:
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream

1. Make the cake: Preheat oven to 300°, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
2. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
4. Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
5. Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
6. Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
7. Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes.
*Apricot Jam, sy ganti dgn apricot glaze. Kebetulan itu yg ada di tbk.
**Orange-flavored liqueur sy ganti orange flavour biasa.

Beating Egg Whites ~ source: Martha Stewart's Baking Handbook, pg 20

Folding in Beaten Egg Whites ~ source: Martha Stewart's Baking Handbook, pg 19