Baking Classics: Sachertorte Petit Fours

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The Technique

Sachertorte Petit Fours

Created by Austrian, Franz Sacher for the congress of Vienna, a Sachertorte is a chocolate cake sometimes prepared with nuts & in the most strict form must include two cake layers filled with apricot jam. The cake is finished with chocolate glaze & the word “sacher” is piped over the surface in chocolate. Sachertorte Petit Fours are a lovely way to offer this classic cake to guests when entertaining & peach preserves give them a regional, seasonal  element. Use only the highest quality for the best results. I think you’ll find this Sachertorte version quite simple to prepare. Be sure & look to The Essential Guide To Cake Terminology for pointers ranging from tools & equipment to general information. Learn how to make an irresistible chocolate petit four perfect for an array of celebrations throughout the year. 

Sachertorte Petit Fours By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine. How To Make Sacher Torte Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama Classic CakesGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickSachertorte Petit Fours
makes 16 petit fours

1 1/4 cups 60% bittersweet chocolate morsels, divided
1/3 cup butter, cut into pieces
1/4 cup all purpose flour
2 Tbsp cocoa powder
A pinch of kosher salt
5 eggs, separated
1/2 cup sugar, divided
1/2 cup peach or apricot preserves
1 Tbsp brandy
1/2 cup heavy cream

Preheat the oven to 350 degrees. Grease & flour an 8 x 2-inch square pan, line the bottom with parchment paper then lightly grease the paper. Set aside. Microwave 3/4 cup chocolate & the butter in a medium bowl on High in 30 second intervals until melted, about 1 minute. Blend until smooth. Set aside. Sift together the flour, the cocoa powder & the salt. Set aside. Beat the egg yolks with 1/4 cup sugar on High until ribbons form, about 4 minutes. Mix just until incorporated. Set aside. Beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar & beat on High until stiff peaks form.

Fold the melted chocolate & butter mixture into the egg yolk mixture & combine until blended. Fold in the flour mixture until smooth. Pour the chocolate mixture over the beaten egg whites. Carefully, quickly & throughly blend until smooth. Pour the cake batter into the prepared pan. Spread the batter to the edges using an offset spatula. Bake 30 to 32 minutes or until a wooden pick tests clean when insert in the cake center & the cake begins to pull away from the sides. The cake will bake level to the top of the pan so be certain the measurements are precise. Remove from the oven. Cool 5 minutes. Remove the cake from the pan & cool on a wire rack.

Slice the cake in half using a serrated knife. Pulse the preserves in the food processor until smooth. Transfer to a small bowl & microwave on High 20 seconds or until warm. Brush the brandy over the split cake then brush the preserves over the surface. Top with the second piece. Cut 16 {1 5/8-inch} circles from the cake. Place them on a wire rack with the bottom side facing upwards over a piece of parchment paper. Microwave the remaining 1/2 cup chocolate morsels & the heavy cream in a small glass bowl 30 to 40 seconds. Whisk until smooth. Spoon a bit of the glaze over each cake allowing it to spill over the sides. Tap the rack several times on the countertop to remove the air bubbles or pierce them with the tip of a wooden pick. Collect the glaze in the bottom of the pan, rewarm in the microwave & continue the process, if necessary. Let stand 2 hours at room temperature or until set. Place a bit of chocolate in a piping bag fit with a small tip & pipe an “S” over each cake. Transfer to dessert plates.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Sachertorte Petit Fours

Offering a selection of petit fours when entertaining is certainly a fine idea. Accompany Sachertorte Petit Fours with Buttermilk Petit Fours & Queen Of Sheba Petit Fours for a contrast of textures & flavor.

Classic French Macarons. How To Bake A Classic Vanilla Butter Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Entertaining White Holiday Cakes Southern Hostess Cooking & Baking Tutorials Birmingham Alabama Publisher Culinary & Entertaining Techniquesrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Her’s what you should know.

Sachertorte Petit Fours By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine. How To Make Sacher Torte Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama Classic CakesNo. 1

Slice the cake in half using a serrated knife.

Sachertorte Petit Fours By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine. How To Make Sacher Torte Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama Classic Cakes1a

Pulse the preserves in the food processor until smooth. Transfer to a small bowl & microwave on High 20 seconds or until warm. Brush the brandy over the split cake then brush the preserves over the surface.

Sachertorte Petit Fours By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine. How To Make Sacher Torte Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama Classic Cakes1b
 

Top with the second piece.

Sachertorte Petit Fours By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine. How To Make Sacher Torte Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama Classic CakesNo. 2

Cut 16 {1 5/8-inch} circles from the cake. 

Sachertorte Petit Fours By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine. How To Make Sacher Torte Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama Classic Cakes2a

Place them on a wire rack with the bottom side facing upwards over a piece of parchment paper. 
 
Sachertorte Petit Fours By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Magazine. How To Make Sacher Torte Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama Classic Cakes2b

Microwave the remaining 1/2 cup chocolate morsels & the heavy cream in a small glass bowl 30 to 40 seconds. Whisk until smooth. Spoon a bit of the glaze over each cake allowing it to spill over the sides. Tap the rack several times on the countertop to remove the air bubbles or pierce them with the tip of a wooden pick. Collect the glaze in the bottom of the pan, rewarm in the microwave & continue the process, if necessary. Let stand 2 hours at room temperature or until set. Place a bit of chocolate in a piping bag fit with a small tip & pipe an “S” over each cake. Transfer to dessert plates. 

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“At Last” Etta James

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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