"Easy Baking"

Show 164

5224 Port Royal Rd.
Springfield, Virginia 22151
703-321-3670
www.TheSwissBakery.com

Pastry Chef Bethany Drake

Sacher Torte with Chocolate Ganache

The Sacher Torte
Ingredients:
Step 1
1)   2 oz. Almond Paste
2)   1 oz. Sugar
3)   1/2 oz. Egg Whites
4)   8 oz. Cold Butter
5)   12 Egg Yolks

Preparation:
1)   Cream almond paste and 1 oz. sugar.
2)   Add 1/2 oz. of egg whites slowly.
3)   Add 1/2 lb. cold butter in small pieces all at once and cream together.
4)   Add yolks slowly, and cream together.

Step 2
1)   8 oz. Chocolate (60%)
2)   2 oz. Water

Preparation:
1)   Melt Chocolate and water together. Then add to mix.

Step 3
1)   4 oz. Egg Whites
2)   6 oz. Sugar
3)   1/8 tsp. Salt

Preparation:
1)   Whip 4 oz. of egg whites with 6 oz. of sugar and salt until stiff but creamy.
2)   Fold merinque into mix, 1/3 at a time.

Step 4
1)   8.5 oz. Cake Flour
2)   3/8 tsp. Baking Soda

Preparation:
1) Add sifted flour and baking soda.
2)   Fold into meringue mixture.
3)   Spread into pans and bake on 325° until done (approximately 15 - 20 minutes).

The Chocolate Ganache
Ingredients:
1)   1 lb. Heavy Cream
2)   2 oz. Corn Syrup
3)   1 lb. 2 oz. Chocolate (50%)

Preparation:
1)   Boil cream and pour over chopped chocolate and corn syrup.
2)   Stir until smooth.
3)   Store leftovers in tightly covered container in refrigerator.

The Simple Syrup
Ingredients:
1) 1 lb. Sugar
2) 1 lb. Water

Preparation:
1)   Put sugar and water in a pot on stove over high heat.
2)   When the sugar and water come to a boil, take off heat and let cool.

Optional:
1)   You can add different flavors (e.g., brandy, rum, kirsch, orange liqueur) to make
       it your own.

Final Preparation
1)   Cut the torte lenthwise into 3 layers.
2)   Pour the syrup into each layer.
3)   Put the chocolate ganache around the outside of the torte.

Outside of the Swiss Bakery

Good Eating!!!