Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 oz. bittersweet chocolate, chopped
- 4 large eggs, separated
- 1/2 cup raspberry jam
- 1/4 cup water
- 1/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a double boiler or microwave-safe bowl, melt the chocolate and butter together until smooth. Set aside to cool.
3. In a large mixing bowl, beat egg yolks and granulated sugar until light and fluffy.
4. Add the cooled chocolate mixture to the egg yolk mixture and mix until well combined.
5. In a separate bowl, whisk egg whites and salt until stiff peaks form.
6. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
10. In a small saucepan, heat the raspberry jam and water over medium heat until the jam has melted and the mixture is smooth.
11. Brush the raspberry jam mixture over the top and sides of the cooled cake.
12. In a small bowl, whisk together the powdered sugar, vanilla extract, and enough water to make a thick glaze.
13. Drizzle the glaze over the top of the cake.
14. Serve the Raspberry Sachertorte with whipped cream and fresh raspberries.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 21g
Saturated Fat: 12g
Cholesterol: 135mg
Sodium: 40mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 32g
Protein: 6g
Substitutions for ingredients:
- Use semisweet chocolate instead of bittersweet chocolate.
- Use strawberry jam instead of raspberry jam.
Variations:
- Add chopped nuts to the batter for added texture.
- Use a different fruit jam for a different flavor.
Tips and tricks:
- Make sure the chocolate mixture is cooled before adding it to the egg yolk mixture to prevent the eggs from cooking.
- Be gentle when folding in the egg whites to prevent the cake from deflating.
- Use a serrated knife to cut the cake for clean slices.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
Serve the Raspberry Sachertorte on a cake stand and decorate with fresh raspberries and whipped cream.
Garnishes:
Fresh raspberries and whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake sinks in the middle, it may be undercooked. Bake for an additional 5-10 minutes.
- If the cake is dry, it may have been overcooked. Reduce the baking time by 5-10 minutes.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
The Sachertorte is a famous Viennese chocolate cake that was first created in 1832 by Franz Sacher.
Flavor profiles:
Rich chocolate cake with a sweet and tangy raspberry jam filling.
Serving suggestions:
Serve the Raspberry Sachertorte as a dessert after a meal or as a special treat for a celebration.
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Region: Austrian