Posts Tagged ‘sachertorte’

For my Recipe-of-the-Month, I have chosen Torta Sacher (Chocolate Cake with Apricot Glaze and Ganache). While this rich, decadent cake may be found throughout much of northeastern Italy, it is considered a local dessert in Trieste due to the city’s Austrian heritage. My version is based on Pasticceria Penso’s recipe, which adds ground hazelnuts to the cake batter and Maraschino liqueur to the glaze. Visit Flavors-of-Friuli.com for the recipe.

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Dobos torteMy final trip to Friuli began in late September 2005. Rather than flying into Italy, I had decided to begin with three nights in Vienna and three more in Budapest. The history and culinary tradition of these two cities were closely tied to Friuli—and in particular, Trieste, where I would be spending the remainder of my five-week-long stay. I had hoped to sample classic Austro-Hungarian dishes at their source—dishes such as liptauer, gulasch, strudel, sachertorte, dobostorte, rigo jancsi, kugelhopf, and palatschinke—and compare them to the versions found in Friuli.

I arrived around 10:30pm at Hotel Austria, located in the historical center of Vienna. My room contained both a twin bed covered with a fluffy, yellow down comforter and a separate daybed/sofa. It was quite small, as I had opted for a private bath down the hall—shower and toilet were inconveniently located in separate rooms, though I did have them all to myself.

I awoke my first morning to find a bountiful buffet downstairs in the breakfast room. With crystal chandeliers overhead and Mozart playing in the background, I enjoyed a feast of muesli cereal, cantaloupe, tomato and cucumber slices, a bit of salami, and a banana. Then, under a cold, wet, drizzly sky, I set out to explore the city. I first walked to Stephansdom (St. Stephen’s Cathedral), then took the subway to the Danube River. There, I found the boat dock and purchased a ticket for my hydrofoil trip to Budapest two days later.

After taking the subway back to the city center, I visited Peterskirche (St. Peter’s Church) and strolled along the Graben, Vienna’s famous pedestrian shopping street. Midmorning, I stopped at the renowned café Demel, where I sat upstairs in the nearly empty non-smoking room and indulged in part one of what would turn out to be an exceedingly decadent lunch: a slice of dobostorte. Following the classic recipe, five thin layers of sponge cake were iced with a luscious chocolate buttercream and topped with a caramel-glazed wedge.

From there, I walked to the Hofburg Palace. It was by then too late to see the Lipizzaner stallions training at the Spanish Riding School, but I arrived just in time to watch the riders leading their white horses across the street to the stables. Next, I visited a few more churches—Michaelerkirche (St. Michael’s), Augustinerkirche (St. Augustine’s), and Minoritenkirche (Minorites’)—before walking by the Rathaus (city hall), through the Volksgarten park, and past the Vienna Staatsoper (opera house). On my way back, I conveniently passed by the Hotel Sacher, where in their elegant 19th-century café I enjoyed part two of my “lunch”: a slice of sachertorte and a cup of hot chocolate. While the demitasse was half-filled with whipped cream—too much for my taste—the cake was rich and chocolaty, filled with tangy apricot jam and enveloped in a smooth, dark ganache.

I continued my walking tour of the city by visiting a couple more churches: Dominikanerkirche (Dominican) and Jesuitkirche (Jesuit). The latter was a Baroque masterpiece with colorful marble columns and a trompe l’oeil ceiling gilded in gold. On the upstairs level, an organist and soprano were rehearsing the ethereal melody of “Ave Maria.”

At dinnertime, it was a welcome change to head out at the early hour of 6:00pm, rather than having to wait until 7:00pm or later, as was customary in Italy. I went straight to Gulaschmuseum, a restaurant that (quite obviously) specialized in gulasch. When asked for my seating preference, I requested the non-smoking section, although those tables were only about three feet from the bar, where the waiter would spend most of my meal lounging and smoking. Flipping through the illustrated menu, I scanned through photos of all their different variations of gulasch, including beef, roast beef, pork with sauerkraut, veal, turkey, chicken liver, fish, potato, bean, and mushroom. I went with the traditional beef gulasch, which came with a side of boiled potatoes. Needless to say, after my indulgent two-part lunch, I skipped dessert.

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It was a blustery February morning, and I had returned to Pasticceria Penso, one of Trieste’s oldest bakeries, to inquire about some local dessert recipes. Several days prior, I had peeked in the shop, but it had quickly grown too busy for me to disturb the clerk, Silvana, with my questions. This time, perhaps the weather had deterred the crowds, for I was greeted graciously by Rosanna, the matriarch of the family. She offered me a freshly baked napoletana (puff pastry filled with pastry cream) and whisked me behind the counter and into the kitchen, where her husband (and the bakery’s owner), Italo Stoppar, and his two sons, Antonello and Lorenzo, had just pulled a couple dozen chocolate cakes out of the oven.

Italo explained that they were making torta Sacher (called sachertorte in German). Like dobostorte, kugelhupf, and apple strudel, sachertorte is one of the fancy Viennese desserts to find its way into Friuli, by way of the region’s Austrian heritage. The cake was created in 1832 by Franz Sacher, cook and pastry chef for the Austrian prince Klemens von Metternich. In 1876, the chef’s son Eduard founded Vienna’s elegant Hotel Sacher and has ensured that the family recipe be kept a guarded secret.

When the cakes had cooled sufficiently, Italo proceeded to slice them into two layers and trim off the rough edges. A huge bucket caught all the chocolate trimmings, and it was all I could do to keep myself from sneaking a handful. The next step was to douse the cakes with Maraschino liqueur (a trick that I later found not only gave the cake extra flavor but kept it nice and moist) and slather on the apricot jam. Finally, Antonello assembled the layers and glazed the cakes with a rich chocolate ganache, while Italo decorated the sides with chocolate sprinkles and piped the word “Sacher” on top. I was in chocolate heaven!

Before I said good-bye, the Stoppars lavished me with all sorts of treats: a whole presnitz (dried fruit and nut puff pastry spiral), pinza (sweet, round, brioche-like loaf), a slice of torta Sacher, and a promise to send me all the recipes that I had requested. Here is their version of torta Sacher:

1/3 cup hazelnuts, skinned and toasted (see toasting instructions below)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
5 eggs, separated
1 teaspoon vanilla extract
3/4 cup cake or pastry flour, sifted
1/2 cup Dutch-process cocoa powder, sifted
Pinch salt
• • •
Apricot Glaze:
1/4 cup Maraschino liqueur
2/3 cup apricot jam
• • •
Chocolate Ganache:
4 ounces semisweet or bittersweet chocolate
1/2 cup heavy whipping cream
• • •
Chocolate sprinkles (optional)

Toasting the Hazelnuts:
Preheat oven to 350°F. In a small saucepan, bring 1 cup water to a boil over high heat. Add 1/3 cup hazelnuts and 1 tablespoon baking soda; cook for 5 minutes. Remove the hazelnuts and place in a colander under cold running water; rub off and discard the skins. Transfer the skinned hazelnuts to a baking dish; toast until golden brown, about 15 minutes. Cool completely before using.

For the cake:
Preheat oven to 325°F. Finely grind the toasted hazelnuts in a food processor.

In a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, adding the vanilla extract with the last yolk; beat the mixture until thick and pale in color, about 5 minutes. Stir in the flour, cocoa powder, and ground hazelnuts. In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Soften the batter by stirring in a little egg white; fold in the remaining egg whites.

Pour the batter into a greased and floured 8-inch round cake pan. Bake until a wooden pick inserted near the center comes out clean, about 45 minutes. Cool 15 minutes before removing from the pan; cool completely before glazing.

For the glaze:
Slice the cake in half horizontally; shave a thin slice off the top layer to create a smooth surface. (Any air pockets may be filled in with the shaved-off pieces of cake.) Brush the Maraschino liqueur over the top and sides of both cake layers; repeat with the apricot jam. Stack the two cake layers on a wire rack.

For the ganache:
Melt the chocolate with the cream in a double boiler, stirring until smooth. Pour the ganache over the top and sides of the cake. Decorate the sides of the cake with sprinkles, if desired. Using a large spatula, transfer the cake to a serving plate; refrigerate until the ganache has set.

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