8.Using a razor blade or a very sharp knife, make a slash down the length of each loaf. Spray with water and place in hot oven. Spray twice more at 3-minute intervals.

9.Bake 20 minutes; reduce heat to 350° and bake an additional 20 to 25 minutes.

10.Remove the bread from the oven and turn off oven. Place breads on wire racks and place back in oven with door slightly ajar for 20 minutes longer to dry out bread.

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

fillinf 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.

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Wolfgang Puck BMSD0010 manual Wolfgangs Sachertorte
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BMSD0010 specifications

Wolfgang Puck BMSD0010 is a versatile and advanced kitchen appliance that has earned a solid reputation among culinary enthusiasts and home cooks alike. This professional-grade blender is designed to deliver high-performance results, making it a favorite for those looking to elevate their cooking experience.

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In conclusion, the Wolfgang Puck BMSD0010 stands out for its powerful motor, versatile speed settings, durable stainless steel blades, and user-friendly design. This combination of features makes it an essential tool for anyone who enjoys cooking and creating delicious meals at home.
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