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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
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)
Frozen Strawberry Mousse
Serves 8
INGREDIENTS
1 1/2 quarts strawberries, hulled
2 large egg whites
2 tablespoons sugar
3 tablespoons water
6 tablespoons sugar
1 cup heavy cream, whipped
Grand Marnier, for sauce
METHOD
1 Reserve 8 - 10 strawberries for sauce. Pureé the rest in a food
processor and chill.
2 In the mixer bowl with the whisk attached, whip the egg whites on
speed 3 until soft peaks form. Slowly add the 2 tablespoons of sugar
and continue to beat until shiny stiff peaks form.
3 In a small sauce pan with a candy thermometer, heat the water and
6 tablespoons of sugar to 240°, which is soft ball candy stage.
4 Slowly pour the hot candy liquid into the egg whites with the mixer
on speed 3. Continue to beat until the bowl is cool to the touch.
5 Combine egg whites with 1 1/2 - 2 cups of strawberry pureé. Fold in
the whipped cream. Check for sweetness.
6 Pour into a 5- or 6-cup mold or 8 small individual molds.
Freeze overnight.
7 Strain remaining strawberry puree and perfume with Grand Marnier.
8 Before serving, place molds in refrigerator for 30 minutes.
PREPARATION
To serve, unmold mousse onto dessert plate and surround with sauce.
Garnish with a berry.
Recipe courtesy Wolfgang Puck, Modern French Cooking for the
American Kitchen (Houghton Mifflin Co., 1998)
Filling and Glaze ingredients
1 cup apricot preserves
1 tablespoon apricot brandy
10 ounces bittersweet chocolate
2 tablespoons butter
TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 25