SACHERTORTE: Sachertorte Day!

Today is Sachertorte Day (aka Sacher-torte or Sacher Torte). Sacher Torte is a dense chocolate cake with a layer (s) of apricot jam and coated in chocolate icing, served with unsweetened whipped cream. It's one of the most famous cakes in the world.

According to Hotel Sacher in Vienna, "The original Sacher-Torte has been the most famous cake in the world since 1832 and the original recipe remains a well-kept secret of our hotel. Only the Original Sacher-Torte is produced according to this original recipe. The basis of the entire confection is a chocolate cake, thinly coated by hand with best-quality apricot jam. The chocolate icing on top of it is the crowning glory. It tastes best with a portion of unsweetened whipped cream.

Like many historic stories, the Sacher-Torte was conceived through serendipity when renowned statesman Prince Metternich was hosting a dinner party in 1832. The story goes that he wanted a fabulous dessert for his guests but that his chef was ill. Instead, the 16-year-old chef’s apprentice was given the task. His name was Franz Sacher and that evening he served up his Sacher Torte – a soft, fluffy chocolate cake with apricot jam beneath the icing – to the approval of Metternich’s guests.

After Franz completed his apprenticeship and became a fully qualified cook, he offered his successful experiment to the public once again, this time on a larger scale. He was successful and soon the "cake by this man Sacher" was in great demand, and the victorious career of the most famous of all chocolate cakes truly began. Franz’s son Eduard opened the Sacher Hotel in Vienna in 1876, but that’s another story.

You can still get the 'original' sachertorte at the Hotel Sacher in Vienna or Salzburg, at the Sacher branches in Innsbruck and Graz, the Sacher Shop in Bolzano, and the Duty Free area of the Vienna airport. The cake is also available online with delivery worldwide. It's really quite exquisite.

The recipe for the Hotel Sacher's version of the cake is a closely guarded secret. Those privy to it claim that the secret to the Sacher Torte's desirability lies not in the ingredients of the cake itself, but rather those of the chocolate icing. According to widely available information, the icing consists of three special types of chocolate, which are produced exclusively by different manufacturers for this sole purpose. The hotel obtains these products from Lübeck in Germany and from Belgium.

Daunting, but as with everything there are many recipes available on the Internet and in cookbooks. As a home baker, I love this easy recipe from Wolfgang Puck. You can always experiment with different chocolate with different amounts of cacao and from different chocolate makers to perfect the flavor. You won't be disappointed, though, in the ease and results of this recipe.

This is Wolfgang Puck's recipe for Sachertorte from the episode: Secrets of Viennese Pastry. Love the addition of apricot brandy. 

SACHERTORTE

Ingredients 

Cake:
6 ounces bittersweet chocolate, cut into small pieces
3 ounces butter
4 egg yolks
1 ounce sugar, plus 3 ounces
5 egg whites
1/4 tsp salt
1/3 cup flour, sifted

Apricot Filling:
1-1/2 cups apricot preserves
1 Tbsp apricot brandy

Glaze: 
6 ounces bittersweet chocolate, cut into small pieces
1 ounce butter
2 ounces heavy cream or whipped cream

Directions

Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.

In a bowl, combine chocolate and butter and melt over double boiler. Set aside to cool. In mixer, using wire attachment, whip egg yolks with 1 ounce sugar until light and ribbony. Beat in chocolate mixture.

In another bowl, beat egg whites and salt until soft peaks. Slowly add remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in flour and then fold in 1/3 of egg whites into  chocolate mixture to lighten it. Fold in remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert paring knife in center of cake. It should come out dry. Remove from oven and cool on rack.

To make apricot filling: 
Puree the apricot preserves. Stir in brandy. Slice cake into 3 equal layers. Spread half of apricot filling on bottom layer. Top with second layer of cake. Spread remaining apricot filling and top with last layer of cake. Chill for 30 minutes or more.

To make glaze:
In bowl, combine chocolate and butter. Melt over double-boiler. Bring cream to boil. Stir into melted chocolate. Cool until reaches glazing consistency. Spread over and around cake. Chill for another 30 minutes before serving.

Serve a slice with thick unsweetened cream or whipped cream.

RICH CHOCOLATE REINDEER COOKIES: Cookie Day!

Today is Cookie Day, but the cookie making continues throughout this week which is National Cookie Week! Well, really, the baking continues throughout the month! Let's face it. It's Cookie Month!

If you're like me, you can never have enough cookies -- or cookie recipes. As much as I love Chocolate Chip cookies, Rich Dark Chocolate Cookies are my favorite. I love a good crisp chocolate cookie with a rich chocolate-y taste. As always that is achieved by using an excellent quality chocolate or cocoa and a perfect recipe.

I saw this recipe in the New York Times a few years ago as the cover story of The Holiday Issue, and I realized I'd made this recipe in the past. And, since the holidays are coming up, I advise you to get out your holiday cookie cutters for this cookie. Reindeer Cookie Cutters are my favorite, and I have several because my last name is Rudolph! For the red noses on chocolate cookies, use a bit of red icing. You can make it, or buy a can or mix at the store. These cookies can be decorated, but why mess with a good thing? I like my cookies unadulterated. If you do decorate these cookies, use royal icing. Of course, you can use other shaped cookie cutters, such as Santa, Stars, Christmas Trees. Get creative with your cutters!

This recipe was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by Carole Walter. The cookies have the great flavors of cocoa powder, unsweetened chocolate, and espresso powder.

RICH CHOCOLATE REINDEER COOKIES

Ingredients
1 1/2 cups all-purpose flour
2 Tbsp sifted Dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted butter, slightly softened
1 cup superfine sugar
1 large egg
1 tsp vanilla extract
1 tsp instant espresso powder, dissolved in 1/2 tsp boiling water
3 ounces unsweetened chocolate, melted in double boiler (I use 90% cacao from Guittard and cut back a bit on sugar)

Optional: Royal icing, for decorating

Directions
Sift together flour, cocoa powder, baking powder, baking soda, and salt. In large bowl of standing mixer, beat butter on medium speed until creamy and light in color, about 3 minutes. Add sugar in steady stream, continuing to beat for 2 minutes. Add egg, vanilla, and espresso mixture. Continue beating, scraping down sides of bowl as needed, then mix in melted chocolate.

Reduce speed to low. Add dry ingredients in two batches, mixing just enough to combine after each addition. Divide dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.

Heat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out chilled dough between 2 sheets of parchment or wax paper until it's 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.

Bake for 9 to 11 minutes, rotating sheets once to ensure even baking, or until cookies look set on top and have slight sheen. Remove from oven and wait 2 minutes before transferring cookies to wire racks to cool.  

Frost with royal icing, if desired.

TOLL HOUSE KOOKIE BRITTLE: Cookie Week!

It's Cookie Week on the Food Calendar, but let's face it, every week in December is Cookie Week! So to start the month off, here's a Retro Recipe you're going to love: Toll House Kookie Brittle. Recipe is from a Retro Nestle and Diamond Nuts holiday advertisement. I love food ads with recipes, don't you? 

As always you can substitute your favorite chocolate chips and nuts. 

CHOCOLATE FRITTERS: National Fritter Day!

I'm a huge fan of Fritters, savory or sweet. Well, I'm happy with just about anything that's fried. Years ago I heard a chef on Chopped say, "I'm from Kentucky. If I don't know what an ingredient is, I fry it." Love that motto!

So today is National Fritter Day. According to Wikipedia, a fritter is "any kind of food coated in batter and deep fried. Although very similar to a doughnut, a fritter differs in the fact that it requires some base ingredient beyond the dough it is cooked with." Want to know more? Read about Fritters from Renee Shelton at The Pastry Sampler.

Here's a very easy Chocolate Fritter Recipe from Brookelynne26 on Food.com. There are many chocolate fritter recipes out there, but I'm all about fast and easy. The quality of your fritters will differ according to the chocolate you use. But you knew that, right?

Helpful Tip from Brookelynne26: Make sure the chocolate pieces are completely covered with the dough so none of the chocolate leaks into the oil.

About oil. If you're not using oil all the time, be sure and check it before using it in this or any recipe. Some oils become rancid quickly, and you certainly don't want to spoil your delicious fritters. My theory is to replace oil regularly if you're not using it. If it's not opened, it will last longer, but still be sure and check!

Happy Fritter Day! What kind are you making?

EASY CHOCOLATE FRITTERS

Ingredients:
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon granulated sugar
1 egg, lightly beaten
1 tablespoon sweet butter, melted
2/3 cup milk
fresh oil (for deep frying)
4 ounces semisweet chocolate, cut into 1/2 inch chunks and refrigerated
confectioners' sugar, for sprinkling

Directions:
1 Sift flour, salt, baking powder, and sugar together into mixing bowl. Add egg, butter, and milk, and mix until smooth.
2 Slowly heat 3 inches oil to 340°F.
3 Dip chocolate into batter, coating each piece completely. Fry fritters, a few at a time in the hot oil until golden brown, about 1- 2 minutes. Drain each batch on paper towels, then transfer to a warm serving platter and dust with confectioner's sugar.

And, as always, I love Retro Advertisements--Fritters with a Future: