½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk
Ingredients for filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
With an electric mixer, beat the softened butter with sugar until white and fluffy.
Add one egg at a time, mix well between each egg.
Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes.
A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut
if kept in a refrigerator for a few hours before cutting.
Filling
Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioners' sugar until it thickens.
Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Assembling
Sprinkle each layer of the cake with Kirschwasser.
Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
Add the second cake layer.
Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
Add the third cake layer.
Spread one fifth of the whipped cream on top and one fifth on
the sides. Gently press chocolate curls on the sides and/or on top of
the cake.
Variations
You may substitute the cherry pie filling with cherry
jam. In that case spread first the jam on the cake layers, then whipped
cream on top.
You may use three cake tins intead of one. In that case the baking time must be shortened.
If cake flour is used, the cake comes out much fluffier
2 eggs
1 cup (220 g) sugar
1 cup (110 g) all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (150 g) butter
4 oz (120 g) semisweet chocolate chips (optional)
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups.
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
Fold in the melted butter.
Add chocolate chips; coat them with flour before mixing into the batter.
Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about
30 minutes for XL muffins, about 20 minutes for medium size muffins.
The Chocolate Muffins may be served hot or at room temperature.
Variations
If you wish to use less saturated fat, try substituting ½ the butter with a good quality vegetable oil.
If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder.
You may add vanilla or white chocolate chips instead or regular ones.
If you want lean muffins you may use 1+½ cup flour and ½ cup of
butter instead of the amounts given in the recipe, and in addition add ½
teaspoon of salt
(suggested by Daphne Tipton, January 2009).
Chocolate chips should be added the last five mins so it will just
stay on top of the muffins, and if you put sweetened coacoa it tastes
better
Yield: 12 servings. The original recipe for the world famous Austrian torte "Sachertorte" is a secret. However, a number of
copycat recipes have been published. Our recipe gives a cake similar to the velvety cake you can have
at Hotel Sacher in Vienna. Please note that the cake should be assembled 1-2 days before serving to become moist.
Ingredients
4 oz (120 g) semisweet dark chocolate (40-50% cocoa)
5 eggs
¾ cup (165 g) sugar
½ cup (1.2 dl) vegetable oil
1 cup (2.4 dl or 110 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons (0.45 dl) water
Ingredients for Glace and Frosting
12 oz (350 g) apricot jam
2 tablespoons butter
7 oz (200 g) semisweet dark chocolate (40-50% cocoa)
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease a 9 inch (23 cm) cake tin, lightly dust with flour.
Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water).
Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, add gradually
half of the sugar while mixing.
In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Add gradually
the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix
well. Transfer to the bowl containing the whisked egg whites.
Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber
spatula.
Transfer to the cake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately
45 to 60 minutes.
Leave the cake to cool in the tin, it is recommended to place it into a refrigerator for at least one hour before slicing.
When completely cold, remove the top of the cake, and slice the cake through the middle to make two layers.
Use half of the jam to sandwich the two layers together. Coat the torte thinly with the remainder of the jam. If possible,
wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.
Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water).
Let the mixture cool to room temperature, and spread it evenly over the torte.
Place the torte in the refrigerator to harden the frosting.
Variations
If you prefer a thicker apricot jam filling, add more jam between the
two layers; you can also add some gelatine to the melted jam if you
want a more jelly-like filling. You may also use your preferred chocolate frosting.
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts
Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
Melt the butter in a saucepan.
In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
Add eggs, melted butter and hot water and mix until smooth.
Add chocolate chips and nuts.
Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
Cool the cake. Glace with the chocolate frosting.
For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir
until smooth and spread over the cake.
Variations
For these brownies you may instead use frosting with cocoa powder.
You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and
baking chocolate for the best result.
