A recipe for Sachertorte

This recipe was mentioned in the "Gâteaux versus tortes" article (page 16) of the August 2009 issue of Chef Educator Today.

Sachertorte
Jim Quinter, CWPC, Sullivan University, Louisville, Ky.

Yield: 1 torte

5 oz. Barry Callebaut bittersweet chocolate, finely chopped
1 stick unsalted butter, at room temperature
1 c. powdered sugar
6 large eggs, separated, at room temperature
1 t. vanilla extract
1/2 c. granulated sugar
1 c. pastry flour (spoon gently into cup and level top)
Liquor and simple syrup, as needed
1 c. apricot glaze or strained jam, warmed
Chocolate glaze or ganache, warm

Method (1) Heat oven to 400°F. Grease a 9-inch springform pan, and line the bottom with parchment paper. Dust sides of pan with flour, and tap out excess. (2) Set up a double boiler over very hot water, but not simmering; melt chocolate. Remove from heat; let stand, stirring often, until cool. (3) Beat butter in bowl of a standing mixer with paddle on medium-high speed until smooth, about 1 minute. On low speed, beat in powdered sugar. Return speed to medium-high, and beat until light in color and texture, about 2 minutes. Beat in egg yolks, one at a time, scraping down sides of bowl. Beat in chocolate and vanilla. (4) In separate bowl, beat the egg whites and granulated sugar with a mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about 1/4 beaten whites into chocolate mixture to lighten it, then fold in remaining whites, leaving a few visible wisps of whites. Sift half of flour over chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with remaining flour. (5) Spread evenly in pan, slightly spin cake pan to prevent from doming. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on wire rack for 10 minutes. Remove sides of pan, and invert cake onto rack. Cool completely. (6) To assemble: Using a long serrated knife, cut cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Macerate the cake with some type of liquor and simple syrup to keep the cake moist. Spread liberal amount of apricot glaze on bottom layer. Place second cake layer on top; macerate and spread more apricot glaze on top layer. Spread top and sides of cake with the remaining apricot. Transfer to wire rack placed over a jelly-roll pan lined with parchment paper. Let cool until the glaze is set (may place in the cooler until glaze is set). (7) Pour ganache to enrobe top of cake. Using a metal offset spatula, gently smooth glaze over cake, allowing it to run down sides, being sure that glaze completely coats the cake (patch any bare spots with spatula and icing that has dripped). Cool until ganache is barely set, then transfer to a serving plate. Refrigerate until the ganache is completely set, at least 1 hour. Remove cake from refrigerator about 1 hour before serving. Use any remaining ganache to write SACHER on the top center of the cake. (8) To serve, slice with a sharp knife dipped into hot water. Goes well with a fresh raspberry sauce.

Gluten-free baking and cooking classes open at HCCC this fall

Gluten sensitivity and intolerance affects 15 percent of the U.S. population, and 1 percent suffers from celiac disease. In an effort to help those sensitive to gluten, Jersey City, N.J.-based Hudson County Community College (HCCC) is offering four-week gluten-free baking and cooking classes starting in October in the school's Culinary Arts Institute.

"Gluten-Free Desserts" will meet Saturdays, beginning Oct. 10 at 10 a.m. "Gluten-Free Artisanal Breads and Savories" will meet on Wednesdays, starting Oct. 21. Lisa Roberts-Lehan, a classically trained chef who was diagnosed with sever gluten intolerance 12 years ago, will teach the courses, which will be held in the conference center at the Culinary Arts Institute.

More information about the courses will be available at a special Open House in the conference center on Sept. 30 at 6 p.m. Visit www.hccc.edu to learn more.