How To make Austrian Chocolate Cup
30 oz Semisweet chocolate,
-broken in pieces 10 sm Finely grated orange peel
2 1/2 ts Ground cinnamon
15 c Milk
2 1/2 c Whipping cream
Grated chocolate 30 Cinnamon sticks (3")
Combine chocolate, orange peel, cinnamon and 3 tablespoons of milk in a saucepan and heat very gently until chocolate melts, stirring frequently. Add remaining milk and heat through gently until piping hot, stirring frequently. Whisk whipping cream until soft peaks form. Pour hot chocolate into mugs or heatproof glasses. Top with whipped cream. Sprinkle with grated chocolate and add a cinnamon stick to each one for stirring. NOTE: Wind a curly strip of orange peel around cinnamon sticks for a pretty effect, if desired.
How To make Austrian Chocolate Cup's Videos
how to make Sachertorte - Austrian chocolate cake recipe
how to make Sachertorte; Austrian-style rich fluffy chocolate cake sandwiched with sweet apricot jam and drenched in smooth dark chocolate ganache.
Original recipe posted on my site:
#baking #recipes #sachertorte
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*THANKS TO AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT*
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~ * SACHERTORTE RECIPE * ~
INGREDIENTS
For the sachertorte:
- 90g (3 oz) dark chocolate (I use Willie’s Cacao 70% Chulucanas)
- 90g (6 tbsp) soft salted butter
- 4 large eggs, separated into yolks and whites
- 125g (1 cup) icing sugar
- 50g (scant ½ cup) plain flour
- 15g (1 tbsp) cocoa powder
For filling and decorating:
- 100g (6 tbsp) apricot jam, ideally with high fruit content
- 150ml (generous ½ cup) double or whipping cream
- 100g (3 ½ oz) dark chocolate, plus extra for decorating (I use Willie’s Cacao 70% Chulucanas)
INSTRUCTIONS
For the sachertorte:
1) Preheat your oven – 160 C / 140 C fan / 320 F / gas mark 3 – and grease and line a 18cm (7 in) round springform cake tin.
2) Melt your dark chocolate in a medium heatproof bowl, either over a pan of simmering water or in short blasts in the microwave. Once smooth, set aside to cool slightly.
3) In a separate large bowl, beat the butter with a whisk or wooden spoon until it’s pale and fluffy.
4) Add each egg yolk to the butter one at a time, beating thoroughly in between each addition until it the mixture is smooth and golden. Set aside for a moment.
5) With either a regular or electric whisk, beat the egg whites vigorously in a separate large bowl until holding soft white peaks.
6) One tablespoon at a time, add in your sugar. Continue whisking until the mixture holds glossy but droopy peaks.
7) Add your cooled melted chocolate and one third of your egg white mixture into your butter mixture and stir thoroughly to loosen and combine.
8) Add the remaining egg white mixture, and sift over the flour and cocoa.
9) Gently fold all the cake ingredients together until smoothly combined into an airy chocolate cake batter. (Try not to stir too much though, as this can knock out the air and result in a heavy cake!)
10) Pour the cake mixture into your prepared tin.
11) Bake in the preheated oven for 35-40 minutes or until well-risen. A skewer inserted into the centre of the cake should be cleanly removed once it’s ready!
12) Remove the cake from the oven and allow it to cool completely in its tin.
For filling and decorating:
1) Once your cake has cooled to room temperature, carefully use a sharp serrated knife to halve it along the centre to create two thinner cakes.
2) Slather one half with the apricot jam, and sandwich it with the remaining cake half.
3) In a small saucepan over a low heat, warm the cream until just hot to the touch and gently steaming.
4) Pour the hot cream over your dark chocolate and allow to sit for 1 minute.
5) Stir the chocolate and cream mixture gently until it becomes a glossy, smooth chocolate ganache.
6) Place your cake on a wire rack (or anything that will allow chocolatey drips to escape) over a wide plate.
7) Pour your chocolate ganache over your cooled, sandwiched cake and allow gravity to pull the ganache evenly over the top and sides.
8) Allow the cake to set for 15-20 minutes before moving to your serving plate.
9) Sprinkle over some chopped chocolate, or decorate however you like.
10) Enjoy!
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컵 계량 / 오스트리아 전통 케이크 자허 토르테 / Sacher Torte Austrian Chocolate Cake Recipe / ASMR / Easy Recipe
안녕하세요.
분 베이크입니다.
오늘은 오스트리아의 전통 케이크~!!
자허 토르테를 만들어 봤어요.
자허 토르테는 진한 초콜릿 케이크에 살구 잼을 바르고 초콜릿으로 코팅을 한 케이크랍니다.
먹기 전까지는 많이 달달할 것만 같은 이 케이크는 실제로 먹어 보면 많이 달지 않고 ,
초콜릿과 살구 잼과의 조화가 너무 훌륭한 케이크에요.
만드는 방법도 어렵지 않고 쉽게 만들 수 있는 케이크랍니다.
호텔 자허에서 일부 공개한 레시피에는 꽤 오랜 시간을 굽고 있지만 이 케이크는 그것보다는 좀 덜 구웠답니다. 그래서 촉촉해요.
그리고 아몬드 가루를 사용해서 고소한 맛을 추가했지만 아몬드 가루가 없다면 밀가루로 대체 하셔도 됩니다.
겉에 바른 글레이즈는 시럽을 끓이거나 젤라틴을 넣는 방식이 아닌 방법으로 만들었어요.
평소 젤라틴을 싫어하시는 분들도 만족할만한 케이크에요.
커피 한 잔이 생각나는 정말 맛있는 초코 케이크~!
여러분도 이 부드럽고 진한 자허 토르테의 맛을 느꼈으면 좋겠어요.
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
시청 해주셔서 감사합니다. ????????????????????
● 재료/ Ingredients
♥ 데코레이션용 데이지 꽃장식 만들기
● 초콜릿 케이크
( 몰드 사이즈 : 18cm)
무염 버터 95g ( 1/2 컵 )
슈가 파우더 30g ( 3 Tbsp + 1/2 Tbsp )
바닐라 익스트랙 5ml ( 1tsp )
소금 한 꼬집
노른자 4
다크 초콜릿 90g ( 1/2 컵 - 녹인 상태 )
달걀 흰자 4
설탕 55g ( 1/4 컵 )
중력분 75g ( 1/2 컵 )
아몬드 가루 20g ( 중력분으로 대체 가능 )
● 초콜릿 가나슈
다크 초콜릿 커버춰 150g ( 3/4 컵 + 1 Tbsp - 녹인 상태 )
헤비 크림 150g ( 1/2 컵 + 2 Tbsp )
무염 버터 10g ( 2 tsp )
●살구잼 200g
● 시럽 ( 필요시 사용하세요)
물 50g ( 3 큰술 + 1 작은술 )
설탕 35 g ( 3 큰술 )
럼 5ml ( 1tsp )
ㅡㅡㅡ 만드는 방법 ㅡㅡ
1. 물과 설탕을 계량하여
2. 전자레인지로 설탕을 녹여 주시고..
3. 럼을 넣어 섞어 주신 후 실온으로 식혀 주세요.
#ASMR #sachertorte #chocolatecake
* 영상 속에 자세한 내용이 있어요.~~
구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
Sachertorte Recipe / Austrian Sachertorte Recipe / Chocolate Cake Recipe with Apricot Jam
If you've seen my Lilly's Cupcakery goes… WIEN! Video, you understand why I wanted to Show you my Little mini versions of Sachertorte!
Homemade Sachertorte takes a couple of steps, but it's really not that hard at all! For those who wonder what Sachertorte is: it is the most famous Austrian chocolate cake and goes way back.
Bake it at home, take a Picture of it: #lillyscupcakery
MEINE REZEPTE / MEIN KONTAKT
hello@lillyscupcakery.de
Als Deutsch-Amerikanerin möchte ich euch zeigen, wie ihr in Deutschland originale amerikanische Klassiker perfekt nachbacken könnt.
As a German-American I want to show you how to bake original German classics at home.
????????????Hier kommt ihr direkt zu dem Torten-Equipment, das ich zum Backen nutze:
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????CUPCAKE-BACKFORM 》
????MINICUPCAKE-BACKFORM 》
????MUFFINFÖRMCHEN normal 》
????MUFFINFÖRMCHEN mini 》
????CUPS / MAßLÖFFEL 》
????LEBENSMITTELFARBE 》
????SPACHTEL 》
????SPRITZTÜLLE 》
????AUFSÄTZE 》
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????EISPORTIONIERER 》
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SACHERTORTE / AUSTRIAN CHOCOLATE CAKE
26er Springform / 10 inch baking pan
Zutaten Kuchen
200 g dunkle Schokolade, geschmolzen
8 Eiweiß
8 Eigelb
Salz
200 g Butter
300 g Zucker
1 TL Backpulver
300 g Mehl
20 g Backkakao
400 g Aprikosenmarmelade
Zutaten Tränke
40 ml Wasser
30 g Zucker
20 ml Rum
Zutaten Glasur
200 ml Sahne
30 g Butter
200 g dunkle Schokolade
Ingredients Cake
1 1/3 cups dark chocolate, melted
8 egg whites
8 egg yolk
1 cup butter
pinch of salt
1 1/3 cup sugar
1 tsp baking powder
2 1/2 cups flour
1/3 cup cocoa powder
2 cups apricot jam
Ingredients Syrup
1/4 cup water
1/4 cup sugar
3 tsp rum or 1 tsp rum extract
Ingredients Glaze
1 cup whip cream
1/8 cup butter
1 1/3 cups dark chocolate
Zubereitung Kuchen
1. Eiweiß steif schlagen mit Prise Salz
2. nach und nach die Hälfte des Zuckers dazugeben
3. den Eischnee in eine andere Schüssel geben
4. die trockenen Zutaten sieben
5. die zimmerwarme Butter circa 5 min auffschlagen und den restlichen Zucker hinzufügen
6. nach und nach während des Rührens die Eigelb hinzugeben
7. die leicht abgekühlte geschmolzene Schokolade während des Rührens einfließen lassen
8. jetzt den Eischnee mit einem Schaber in drei Schritten vorsichtig unter die Schokomasse heben
9. in drei Schritten die gesiebten trockenen Zutaten unterheben
10. die Backform fetten, bemehlen und mit Backpapier auslegen und den Teig einfüllen
11. bei 170°C Ober/Unterhitze für circa 50-60 min backen (Stäbchenprobe)
Zubereitung Tränke
1. alle Zutaten vermischen
2. den Kuchen vollständig auskühlen lassen und halbieren
3. die zwei Kuchenböden mit Tränke tränken
4. auf den unteren Boden die Aprikosenmarmelade streichen und den Kuchendeckel darauf geben
5. den gesamten Kuchen von außen mit Aprikosenmarmelade glatt einstreichen
Zubereitung Glasur
1. Butter und Schokolade in eine Schüssel geben und heiße Sahne darüber gießen
2. 10 min stehen lassen und anschließend so lange vermischen, bis eine glänzende Masse entstanden ist
3. Glasur über den Kuchen gießen
Instructions Cake
1. whip egg whites and salt until stiff
2. add half of the sugar while whipping to egg whites
3. place stiff egg whites into a separate bowl
4. sieve dry ingredients
5. beat butter at room temp. For 5 min with remaining sugar
6. add egg yolk on at a time
7. add slightly cooled off melted chocolate while mixing
8. in three steps carefully fold egg whites into chocolate mixture
9. in three steps add the dry ingredients by folding them in
10. grease, flour and line baking pan with parchment paper and pour batter into it
11. bake at 340°F for approx 50-60 minutes (insert toothpick)
Instructions Syrup
1. mix all ingredients together
2. let cake cool off and cut into half
3. soak cake layers with syrup
4. spread apricot jam on bottom cake layer
5. cover whole cake with apricot jam smoothly
Instructions Glaze
1. place butter and chocolate in a bowl and pour hot whip cream over it
2. let sit for 10 min and then mix until you have a shiny glaze
3. pour glaze over cake
Show me your result on social media:
tag @lillysgermanbakery and use #lillysgermanbakery
Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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SACHERTORTE: Austrian Chocolate Cake #shorts
Who knows where this cake is originally from? ???? #succulentbite #chocolate #dessert #food #sachertorte #cake
Ingredients
• 1 cup softened butter (about 2 sticks)
• 1 1/2 cups granulated sugar (divided)
• 1 tbsp vanilla
• 6 egg yolks
• 6 egg whites
• 1 cup all purpose flour
• 8oz semi sweet chocolate (melted)
Ganache and filling
• Apricot jam
• 2 cups water
• 1 cup powdered sugar
• 6oz semi sweet chocolate (chopped)
Preparation:
• Preheat your oven to 350°F
• In a large bowl whisk butter, 1 cup sugar sugar and vanilla until creamy
• Add in egg yolks and chocolate, mix and sift in flour
• In a separate bowl whip your egg whites and remaining sugar until peaks form
• Carefully fold in the egg whites and cake mix until combined (don’t over mix as you need the air bubbles in the egg whites for the cake to rise)
• Bake for 50 minutes or until toothpick comes out clean
• Let your cake cool and slice it in half through the middle
• Spread your apricot jam, add back your cake top and spread apricot jam around the rest of the cake
• Prepare your chocolate glaze by adding powdered sugar to your boiling water and reduce to a syrup at medium heat
• Take off the heat and mix in chocolate
• Bathe your cake in the ganache and let it cool completely
• Slice, serve and enjoy!
Australian One Bowl Chocolate Cake
1 cup self raising flour
1 cup sugar
2 heaped tablespoons cocoa powder
87 grams butter melted
1/2 cup milk
2 eggs