Cranberry Sacher Torte - Glorious Liqueurs Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CAKE
8 ounce: Semisweet chocolate,
Chopped,
1 cup: Butter, softened
2/3 cup: Sugar,
7 Extra large: eggs, separated
1 cup: Flour,
1 cup: Fresh or frozen raw,
Cranberries, chopped*
1/4 tsp: Salt,
CRANBERRY TOPPING
1/2 cup: Whole cranberry sauce,
1 tbsp: Cranberry liqueur,
OR,
1 tbsp: Light or dark rum,
CHOCOLATE GLAZE
8 ounce: Semisweet chocolate,
Chopped,
1/3 cup: Sugar,
1/3 cup: Water,
5 tbsp: Unsalted butter,
Directions:
Cake:
Preheat oven to 350F. degrees. Butter a 9 inch springform pan; line
the bottom with wax paper cut to fit; buttered and floured. Set aside.
Melt chocolate; let cool slightly.
Cream butter. Slowly beat in sugar, then the egg yolks, half at a
time, beating well after each addition. On low speed, beat in
chocolate until blended. Beat in flour just until it is absorbed.
Fold in cranberries.
Using clean beaters, beat egg whites and salt until soft peaks form.
Stir about one quarter into chocolate mixture. Fold in the remainder,
a quarter at a time. Quickly scrape into prepared pan, smoothing top
gently.
Bake 40 to 45 minutes, until top is firm and springs back when lightly
touched. Let cool in pan on a wire rack 10 minutes before carefullyt
removing from pan. Finish cooling on rack.
Cranberry Topping:
Combine sauce and rum in a small saucepan and heat to boiling. Spoon
evenly over cooled cake, crushing any large pieces of cranberry.
Chocolate Glaze:
Combine chocolate, sugar and water in the top of a double boiler and
set over hot water. Heat, stirring occasionally, until chocolate
melts. Remove from hot water, add butter and stir until it melts. Let
stand, stirring occasionally, until it starts to thicken, about 30
minutes.
Put the cake, on rack, on a piece of wax paper to catch drips. Pour
glaze over, letting some run down the sides. Let stand at least one
hour, until the glaze sets. If still soft, refrigerate until set. If
desired, decorate the cake with sugar coated cranberries and serve
with rum flavored whipped cream.
Note: The cranberries are easy to chop in the food processor; using
pulsing action. If using frozen, chop while they are still frozen.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
Source from luhu.jp
Preheat oven to 350F. degrees. Butter a 9 inch springform pan; line
the bottom with wax paper cut to fit; buttered and floured. Set aside.
Melt chocolate; let cool slightly.
Cream butter. Slowly beat in sugar, then the egg yolks, half at a
time, beating well after each addition. On low speed, beat in
chocolate until blended. Beat in flour just until it is absorbed.
Fold in cranberries.
Using clean beaters, beat egg whites and salt until soft peaks form.
Stir about one quarter into chocolate mixture. Fold in the remainder,
a quarter at a time. Quickly scrape into prepared pan, smoothing top
gently.
Bake 40 to 45 minutes, until top is firm and springs back when lightly
touched. Let cool in pan on a wire rack 10 minutes before carefullyt
removing from pan. Finish cooling on rack.
Cranberry Topping:
Combine sauce and rum in a small saucepan and heat to boiling. Spoon
evenly over cooled cake, crushing any large pieces of cranberry.
Chocolate Glaze:
Combine chocolate, sugar and water in the top of a double boiler and
set over hot water. Heat, stirring occasionally, until chocolate
melts. Remove from hot water, add butter and stir until it melts. Let
stand, stirring occasionally, until it starts to thicken, about 30
minutes.
Put the cake, on rack, on a piece of wax paper to catch drips. Pour
glaze over, letting some run down the sides. Let stand at least one
hour, until the glaze sets. If still soft, refrigerate until set. If
desired, decorate the cake with sugar coated cranberries and serve
with rum flavored whipped cream.
Note: The cranberries are easy to chop in the food processor; using
pulsing action. If using frozen, chop while they are still frozen.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
Source from luhu.jp
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Cakes