Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs, separated
- 1/2 cup caramel sauce
- 1/2 cup apricot jam
- 1/4 cup dark chocolate, chopped
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan and line the bottom with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.
3. Sift the flour into the bowl and stir until well combined.
4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the flour mixture.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
7. Once the cake is cool, slice it in half horizontally.
8. Spread the apricot jam on the bottom half of the cake.
9. In a double boiler or microwave-safe bowl, melt the chocolate and heavy cream together until smooth. Stir in the caramel sauce.
10. Pour the caramel-chocolate mixture over the apricot jam layer.
11. Place the top half of the cake on the caramel layer.
12. In a small bowl, whisk together the powdered sugar and a tablespoon of water. Drizzle the glaze over the top of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 45g
Protein: 5g
Substitutions for ingredients:
- You can use any flavor of jam or preserves in place of the apricot jam.
- You can use milk chocolate or white chocolate instead of dark chocolate.
Variations:
- Add chopped nuts to the batter for extra crunch.
- Use a different flavor of caramel sauce, such as salted caramel or coffee caramel.
- Top the cake with whipped cream or fresh fruit.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use room temperature ingredients for easier mixing.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar and drizzle with extra caramel sauce.
Garnishes:
Fresh fruit, whipped cream, or chopped nuts.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
- If the cake is dry, try adding a tablespoon of vegetable oil to the batter.
Food safety advice:
Make sure to use fresh ingredients and store the cake properly to prevent spoilage.
Food history:
The Sachertorte is a famous Viennese chocolate cake that was invented in 1832 by Franz Sacher. The cake consists of a dense chocolate cake layer, apricot jam, and a chocolate glaze. The Caramel Sachertorte is a modern twist on this classic dessert.
Flavor profiles:
The Caramel Sachertorte is rich and decadent, with a combination of chocolate, caramel, and apricot flavors.
Serving suggestions:
Serve the cake as a dessert for a special occasion or holiday meal.
Related Categories
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Region: Austrian
Taste: Rich, Sweet, Creamy, Caramelized, Nutty