Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/2 cup pistachios, finely ground
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup apricot jam
- 6 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Piping bag
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, ground pistachios, cocoa powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until no white streaks remain.
8. Pour the batter into the prepared pan and smooth the top with an offset spatula.
9. 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 the sides and transferring to a wire rack to cool completely.
11. Once the cake is cooled, heat the apricot jam in a small saucepan over low heat until melted.
12. Brush the jam over the top and sides of the cake.
13. In a double boiler, melt the chocolate and heavy cream together, stirring until smooth.
14. Pour the chocolate ganache over the cake, using an offset spatula to smooth the top and sides.
15. Allow the ganache to 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: 390
Fat: 24g
Carbohydrates: 38g
Protein: 7g
Substitutions for ingredients:
- Almonds or hazelnuts can be substituted for pistachios.
- Raspberry or strawberry jam can be substituted for apricot jam.
- Milk chocolate can be substituted for semisweet chocolate.
Variations:
- Add a layer of whipped cream between the cake and ganache.
- Top the cake with chopped pistachios or other nuts.
- Use a different flavor of jam, such as raspberry or strawberry.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a piping bag to apply the apricot jam for a more even coating.
- Allow the cake to cool completely before applying the ganache to prevent it from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh berries or whipped cream.
Garnishes:
Chopped pistachios, fresh berries, whipped cream
Pairings:
Coffee, tea, or a glass of dessert wine
Suggested side dishes:
Fresh fruit salad, vanilla ice cream
Troubleshooting advice:
- If the cake is dry, try adding a layer of whipped cream or more jam before applying the ganache.
- If the ganache is too thick, add more cream to thin it out.
- If the ganache is too thin, refrigerate it for a few minutes to thicken it up.
Food safety advice:
Be sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
The Sachertorte is a traditional Viennese chocolate cake that was invented in 1832 by Franz Sacher. The cake consists of a dense chocolate cake layered with apricot jam and covered in a chocolate ganache.
Flavor profiles:
Rich chocolate, nutty pistachio, sweet apricot
Serving suggestions:
Serve the Pistachio Sachertorte as a decadent dessert for a special occasion or holiday celebration.
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Region: Austrian