Wolfgang Puck BMSD0015 manual Wolfgang’s Sachertorte, Caramel-Pecan Rolls

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

1Preheat oven to 350°.

2Butter and flour a 9-inch springform pan.

3In a double boiler, melt the chocolates.

4In 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.

5Place 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.

6Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently yet thoroughly.

7Turn 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.

8To 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.

9When 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.

10To 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.

11Remove Sachertorte from refrigerator 1 hour before serving.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)

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Caramel-Pecan Rolls

Makes 12 rolls

INGREDIENTS

4 cups bread flour	1/2 cup butter
1 package active dry yeast	2 tablespoons light corn syrup
1 cup whole milk	2 cups pecans halves
1/3 cup sugar	1/2 pod vanilla bean, scraped
1/3 cup butter	1/2 cup pecans, chopped
1 teaspoon kosher salt	3 tablespoons butter, melted
2 large whole eggs	1/2 cup granulated sugar
3/4 cup light brown sugar	1 teaspoon ground cinnamon

METHOD

1In 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.

2In 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.)

3Pour 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.

4Remove 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.

5Remove 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.

6When the dough ball has doubled in size, punch it down and let rest, covered, for 10 minutes.

7In 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.

8Mix the remaining chopped pecans, melted butter, 1/3 cup sugar and the cinnamon. Set aside.

9Lightly flour a work space. Roll out dough ball to an approximately 9 X 18-inch rectangle.

10Spread the cinnamon sugar mixture over dough.

11Roll 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.

12Preheat oven to 375°.

13Uncover pan and bake in preheated oven for 20 minutes.

14After 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

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