One more birthday to celebrate without this man many of us couldnt enjoy their own birthday because we wont get our birthday-cake. Franz Sacher (19 December 1816 – 11 March 1907) is best known as the inventor of the world-famous chocolate cake, the Sachertorte. In 1832 Austrias minister of foreign affairs, Prince Metternich, ordered his courts kitchen to create a special dessert for a dinner to be attended by high-ranking guests. Dass er mir aber keine Schand macht, heut Abend! (Let there be no shame on me tonight!), he is reported to have declared. Unfortunately, on the day of the dinner the chief cook of Metternichs household was taken ill, and the task of preparing the dessert had to be passed to Franz Sacher, then in his second year of apprenticeship at the palace. The result was the magnificent chocolate cake devised on the spot by the 16-year-old trainee. Sacher was born in Vienna and died in Baden bei Wien. He had two sons, Eduard and Carl, with his wife Rosa. Eduard Sacher opened the Hotel Sacher in 1876, near the State Opera House in Vienna. The Sachertorte is said to be instrumental in spreading the fame of the hotel. The exact recipe as created by Sacher himself is a closely guarded secret. SACHERTORTE • 130 g Semisweet chocolate (cooking chocolate) • 130 g Soft butter • 40 g Icing sugar • 5 g Vanilla sugar • 1 pinch Salt • 6 pieces Egg yolks • 6 pieces Egg whites • 180 g Granulated sugar • 130 g Flour Icing: • 400 g Apricot jam • Chocolate icing (finished product) For the Sachertorte preheat oven to 190°C. Melt the semisweet chocolate in a water bath while stirring. Allow to cool. Mix the butter, icing sugar, vanilla sugar and salt. Mix until frothy and add the yolks one after the other. Beat the egg whites with the sugar until firm, sift the flour. Carefully fold in the egg white and flour alternatively into the chocolate mixture. Grease the cake pan with butter and dust with flour. Fill in the mass and bake in the oven for approximately 60 minutes. Sprinkle granulated sugar on the baking paper, turn out the cake onto it and allow to cool. Cut the cake horizontally into two layers and coat with half of the jam, put together again. Heat the remaining jam and spread thinly all over the cake. Warm the chocolate icing according to instructions and ice the cake. Tipp It is best to prepare the cake on the previous day and to keep in the refrigerator overnight. Sachertorte is traditionally served with whipping cream
Posted on: Fri, 19 Dec 2014 14:27:09 +0000
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