Wolfgang’s Sachertorte
Raspberry White Chocolate
Blondies
10 servings
INGREDIENTS
1 pound bittersweet chocolate, cut into small pieces
2 ounces unsweetened chocolate, cut into small pieces
8 ounces unsalted butter
3/4 cup sugar
12 large eggs, separated
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon salt
Flour for dusting pan
METHOD
1.
Preheat oven to 350°F.
2.
Butter and flour a 9-inch springform pan.
3.
In a double boiler, melt the chocolates.
4.
In mixer bowl fitted with flat beaters, cream butter, 3/4 cup of sugar,
the egg yolks and vanilla on speed 3. Add melted chocolate. Remove to
another bowl.
5.
Place egg whites in thoroughly cleaned and dry mixer bowl with the
whisks attached. Beat egg whites and salt on speed 3 until stiff peaks
form. Add the 2 tablespoons sugar to the whites with the machine
running.
6.
Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it.
Fold in the remaining egg whites, gently yet thoroughly.
7.
Turn cake batter into prepared cake pan. Bake for 1 hour. To check for
doneness, insert a toothpick gently into cake. It should come out dry.
Remove the ring from the cake and cool on a rack.
8.
To make the filling, place one cup apricot preserves and 1 tablespoon
apricot brandy in food processor and process until smooth. Set aside
until ready to use.
9.
When cake is cool, slice in half horizontally to make two layers. Spread
two thirds of the apricot filling on the bottom layer. Place the second
layer on top and lightly brush the entire cake with a thin layer of
preserves.
10.
To make the glaze, melt 10 ounces bittersweet chocolate and 2
tablespoons butter in a double boiler. Remove from heat and cool until it
reaches glazing consistency. Spread over cake and chill.
11.
Remove Sachertorte from refrigerator 1 hour before serving.
8 servings
INGREDIENTS
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs
1 cup fall purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup raspberry jam
1 cup white chocolate chips
METHOD
1.
Preheat oven to 350°F.
2.
Prepare a 9x13-in baking pan by spraying well with nonstick cooking
spray.
3.
In the bowl of the mixer with flat beaters attached cream butter and
sugars on speed 3. Add eggs, one at a time, mixing until just combined
4.
In a separate bowl, sift together flour, salt and baking powder.
5.
With mixer running, gradually add flour mixture to butter mixture on
speed 1.
6.
Pour batter evenly into prepared pan, spreading out well. Spread jam on
top of batter and scatter chocolate chips on top.
7.
Bake for 30-35 minutes or until golden brown.
8.
Let cool before cutting into bars.
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Summary of Contents for BKMT0020
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