Learn how to make one of the sweets Yamato made for her loved one! O sachertorte (in Japanese, ザッハトルテ), which is also known in Brazil as Torta Sacher, is a sweet that came from Austria and is appreciated all over the world.
In particular, the Japanese put this cake (although it is called a pie, it is nothing more than a cake) on the menu of their bakeries and it is also used as a gift option for the Valentines Day.
This dessert is so successful that it even helped McDonald's in Japan out of a crisis created by a meat scandal in 2015, where the network's popularity dropped a lot. Mc Café invested in foreign sweets and Sachertorte was included and became one of the most requested.
Considerations before starting the recipe
In Oremonogatari, Yamato made this dessert in small portions and wrapped them in molds. You can make it in one shape only in a larger size.
The following recipe is an adapted version of the recipe found in the Japanese manga.
The original Sachertorte has apricot jam as a filling, but if you don't like it, you can choose another jam, or even use the chocolate glaze, if you want.
Glazing is the liquid chocolate coating that is added last. Only make the frosting when the cake is completely ready, as it must be used still warm.
Without further ado, let's get to the recipe!
Performance: 1 cake of 18 cm or 6 cookies of 5 cm
- Preheat the oven to 180°C;
- Grease the molds with butter and place on the end of the molds with parchment paper;
For the cake dough
- 70g semisweet chocolate, chopped
- 70g unsalted butter
- 70g of sugar
- 3 eggs (whites and yolks separated)
- 40g plain wheat flour, sifted
Way of doing
1. Separate the sugar into 2 parts.
2. With a part of the sugar mix with the whites and take it to a bain-marie. Stir constantly so as not to cook the whites. When the sugar is dissolved, take the egg whites mixture to a mixer.
3. Beat the egg whites until they form small peaks. Be careful not to over beat, as the cake can dry out. Reserve.
4. Melt the chocolate and butter together in the same bowl in a bain-marie. Reserve.
5. In another bowl, beat the egg yolks and the rest of the sugar until pale and slightly fluffy.
6. Add the wheat flour to the yolk mixture.
7. Add the melted chocolate to the yolk mixture. Stir well until everything is well combined.
8. Finally, add the beaten egg whites to the chocolate yolk cream. Gently mix.
9. Place in molds up to ⅔ of capacity (or in a larger form).
10. Bake for 20 minutes, or until the cake is set. (Just do the famous toothpick test: if you stick it in and it comes out dry, it's ready).
11. Allow to cool completely and unmold.
To the roof
- 100g apricot jam, or your favorite jam
- 40 ml of boiling water
- Way of doing
1. Dissolve the jelly in the boiling water. Use while still warm.
2. Cut the cookies in half and fill.
3. With the help of a brush, spread the jelly around the outside of the cupcake. Wait for it to cool down.
4. Place the cookies in the freezer for 10 minutes.
for the frosting
With the cookies ready in the freezer, make the frosting. It's separated into 2 parts, then it's all put together to use.
Part 1 - Syrup
- 25g of powdered chocolate
- 50 ml of water
- 15g of sugar
- 25g of sour cream
Way of doing
1. Put all the ingredients in a pan.
2. Bring to a boil until all the chocolate has melted and looks velvety. Turn off the heat and set aside.
Part 2 - Ganache
- 100g chopped semisweet chocolate bar
- 80g of sour cream
- 20g unsalted butter
Way of doing
1. In a saucepan, bring the cream to a boil. Turn off the heat and add the chocolate. Wait for it to cool down a bit.
2. Add the butter.
Now just join part 1 with part 2 and use. Remove the dumplings from the freezer and pour the frosting over the dumplings. Place in the fridge for 20 minutes and serve.
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