Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs, separated
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup apricot jam
- 8 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
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 mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. Stir in the orange juice and zest.
5. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the batter until no white streaks remain.
9. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing it and letting it cool completely on a wire rack.
11. Once the cake has cooled, slice it in half horizontally.
12. Spread the apricot jam on the bottom half of the cake and place the top half back on.
13. In a double boiler or microwave-safe bowl, melt the chocolate and heavy cream together until smooth.
14. Pour the chocolate ganache over the top of the cake, spreading it evenly with a spatula.
15. Let the ganache set for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 22g
Carbohydrates per serving: 42g
Protein per serving: 5g
Substitutions for ingredients:
- Orange juice and zest can be substituted with lemon juice and zest.
- Apricot jam can be substituted with raspberry or strawberry jam.
- Semisweet chocolate can be substituted with dark chocolate or milk chocolate.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add chopped nuts, such as almonds or hazelnuts, to the batter for added texture.
- Substitute the apricot jam with a fruit preserve of your choice.
- Top the cake with fresh fruit, such as sliced oranges or berries.
Tips and Tricks:
- Make sure the egg whites are beaten to stiff peaks for a light and fluffy cake.
- Use a serrated knife to slice the cake in half horizontally for a clean cut.
- Let the ganache set for at least 30 minutes before serving to prevent it from dripping off the cake.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Let the cake come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand and garnish with fresh orange slices and a dusting of powdered sugar.
Garnishes:
Fresh orange slices, powdered sugar, chopped nuts, whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too dense, try beating the egg whites for a longer period of time.
Food Safety Advice:
- Make sure all ingredients are fresh and properly stored.
- Wash your hands and all utensils thoroughly before cooking.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
The Sachertorte is a Viennese chocolate cake invented by Franz Sacher in 1832. The Orange Sachertorte is a modern twist on the classic recipe, adding a citrusy flavor to the rich chocolate cake.
Flavor Profiles:
The Orange Sachertorte is a rich and decadent chocolate cake with a hint of orange flavor. The apricot jam adds a fruity sweetness, while the chocolate ganache adds a creamy richness.
Serving Suggestions:
Serve the Orange Sachertorte as a dessert for a dinner party or special occasion. It pairs well with a cup of hot tea or coffee.
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Region: Austrian