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Wolfgang’s Sachertorte
Serves 10
INGREDIENTS
1 pound bittersweet chocolate, cut into small pieces
2 ounces unsweetened chocolate, cut into small pieces
8 ounces unsalted butter
3/4 cup sugar
12 large eggs, separated
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon salt
flour for dusting pan
filling and glaze ingredients (see recipe)
METHOD
1 Preheat oven to 350°.
2 Butter and flour a 9-inch springform pan.
3 In a double boiler, melt the chocolates.
4 In mixer bowl fitted with flat beater, cream butter, 3/4 cup of sugar, the
egg yolks and vanilla. Add melted chocolate. Remove to another bowl.
5 Place egg whites in thoroughly cleaned and dry mixer bowl with the whisk
attached. Beat egg whites and salt on speed 3 until stiff peaks form.
Add the 2 tablespoons sugar to the whites with the machine running.
6 Gently fold 1/3 of the egg whites into the chocolate mixture to lighten
it. Fold in the remaining egg whites, gently yet thoroughly.
7 Turn cake batter into prepared cake pan. Bake for 1 hour. To check for
doneness, insert a toothpick gently into cake. It should come out dry.
Remove the ring from the cake and cool on a rack.
8 To make the filling, place one cup apricot preserves and 1 tablespoon
apricot brandy in food processor and process until smooth. Set aside
until ready to use.
9 When cake is cool, slice in half horizontally to make two layers. Spread
two thirds of the apricot filling on the bottom layer. Place the second layer
on top and lightly brush the entire cake with a thin layer of preserves.
10 To make the glaze, melt 10 ounces bittersweet chocolate and 2
tablespoons butter in a double boiler. Remove from heat and cool
until it reaches glazing consistency. Spread over cake and chill.
11 Remove Sachertorte from refrigerator 1 hour before serving.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random
House, 1991)
Caramel-Pecan Rolls
Makes 12 rolls
INGREDIENTS
METHOD
1 In the mixer bowl of the stand mixer with the flat beater attached, mix
2 cups of flour and the yeast on speed 1, until mixed.
2 In a medium saucepan over medium heat, heat milk, butter, 1/3 cup
sugar and 1/3 cup butter to 115-120°, stirring constantly. (Use a candy
thermometer to check temperature.)
3 Pour milk mixture into flour mixture in mixer bowl. Add eggs. Scrape
sides of bowl down. Beat mixture for 30 seconds on speed 1, then 3
minutes on speed 3.
4 Remove the flat beater and replace with dough hook. With mixer on
speed 1, add remaining flour. When incorporated, turn to speed 3
and beat for 5 minutes.
5 Remove dough from bowl. Tuck the dough into a firm ball and place
into a well buttered bowl. Cover with a clean towel and place in a
draft-free area for at least 1 hour, until doubled in size.
6 When the dough ball has doubled in size, punch it down and let rest,
covered, for 10 minutes.
7 In a 12-inch chicken fryer over medium heat, melt 1/2 cup of butter
with 3/4 cup brown sugar and 2 tablespoons corn syrup. Scrape the
inside of vanilla bean into the caramel mixture. Add the 2 cups of
pecans and mix well. Remove from burner and reserve.
8 Mix the remaining chopped pecans, melted butter, 1/3 cup sugar
and the cinnamon. Set aside.
9 Lightly flour a work space. Roll out dough ball to an approximately
9 X 18-inch rectangle.
10 Spread the cinnamon sugar mixture over dough.
11 Roll the long side up jelly-roll style; this will make an 18-inch roll. Slice
the roll into 1-inch slices. Place slices in a 12-inch ovenproof skillet.
Cover and let rise again for another 30 minutes.
12 Preheat oven to 375°.
13 Uncover pan and bake in preheated oven for 20 minutes.
14 After removing from oven, place a large plate over the top of the
pan and invert. Leave for several seconds so all caramel and pecans
release. Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
4 cups bread flour
1 package active dry yeast
1 cup whole milk
1/3 cup sugar
1/3 cup butter
1 teaspoon kosher salt
2 large whole eggs
3/4 cup light brown sugar
1/2 cup butter
2 tablespoons light corn syrup
2 cups pecans halves
1/2 pod vanilla bean, scraped
1/2 cup pecans, chopped
3 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon