Sachertorte | Recipes | Delia Online Delia Online Login + Sign up Sachertorte This is a perennial favourite, named after the famous Viennese hotel, where you can still buy it in boxes and bring it home. It’s dark, very chocolatey and sophisticated, and for a special occasion or a birthday, it’s nice to decorate it with sugared rose petals, see related recipe below. Ingredients Method Place the broken-up chocolate in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water. When it’s melted (5–10 minutes) take it off the heat. While that’s happening, sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down. Then add the butter, sugar, almond extract and beaten egg yolks, and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. After that beat the chocolate into the creamed mixture. Now, using a clean dry whisk and a large bowl, whisk the egg whites to soft peaks and then carefully and gradually fold them into the mixture bit by bit, using a metal spoon.

Pour the mixture into the prepared cake tin, level the top with the back of a tablespoon and bake it near the centre of the oven for about 40–45 minutes, or until firm, well-risen and springy in the centre. When it’s cooked, allow the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack and leaving it to get quite cold. To make the icing: melt the chocolate (as above), then remove it from the heat. Stir in the cream and the glycerine till thoroughly blended. Now warm the apricot jam and brush the cake all over with it. Finally pour the icing over the whole cake, using a palette knife to cover the top and sides completely. Then leave it to set (which will take 2–3 hours). If you make it in advance you can store it in the fridge once the icing has set. Serve cut in wedges – in Vienna they always serve it with a generous amount of whipped cream.

Sacher Torte, a controversial chocolate dessert that is uncontroversially good - Oyster Food and Culture Oyster Food and Culture a place to exchange ideas and learn about culture through food Main menu 20 Comments a different perspective When I was last in Vienna, high on my list was taking my husband to one of Vienna’s justly famous kaffeehaus to sample a Sacher torte. Isn’t that what you are suppose to do? The Sacher torte is to Vienna what chocolate chip cookies is the US, or gelato to Italy – it defines it. While I certainly knew of the torte and its connection to Vienna, I was unaware of the muddled and controversial history of this famous dessert. I’ve been taking a break from work recently to enjoy reading Michael Krondl’s Sweet Invention – A History of Desserts, and greatly enjoyed the chapter on Austria’s contribution to the sweet course. You see, there’s the “Original Saucher Torte” and the “Eduard Sacher Torte” which are very similar but not to be confused.

Recipes similar to that of the Sachertorte appeared as early as the eighteenth century, (a 1718 cookbook by Conrad Hagger, another instance in Gartler-Hickmann’s 1749 Tried and True Viennese Cookbook (Wienerisches bewährtes Kochbuch). from the Ferris Wheel According to the story as recounted by Eduard Sacher, the creation of the torte reads like a Disney fairy tale, and begins with a request by a prince, back in 1832 for a dessert with substance, and something that will [I’m taking liberties here] knock the socks off his guests. He wanted something more “masculine” and on the dryer side, not that “feminine” fluffy, creamy stuff that was trendy at the time. His challenge went unanswered from his chef who had fallen ill. Instead the chef’s apprentice, a 16 year old youth, named Franz Sacher rose to the challenge.

Franz’s response came with a chocolate cake with a drier texture, as chocolate is one of the most assertive, “masculine” flavors found in the baker’s repertoire, which he tempered with the addition of apricot jam using the limited ingredients he had at his disposal. Here might have been one of the first examples of a Master Chef exercise. Tastiness aside, thats a given, some of the features of this torte that stick out include: The chocolate cake with the traditional egg white and sugar glaze would have quickly dried out, but the addition of the jammy under layer coupled with the fudge like glaze keeps the cake moist for a considerable amount of time without the need for refrigeration. This practical impact helped drive its popularity as it could be shipped around the world. This cake is also served with a generous dollop of unsweetened whipped cream, designed to counter the dryness of the cake. The goal is to have some whipped cream accompany every forkful of cake. As a result of the resounding success of the torte, Franz was catapulted into the role of baker to royalty and then to working at Dehne (precursor to Demel) as the royal bakery to the emperor.

Now the Sacher Torte was available to the Viennese population. The bakery, for obvious reasons, continued making the Sacher Torte after Franz moved on to other enterprises. The Hotel Sacher and of course the Demel Coffee Shop do brisk business in these cakes, with the Sacher baking about 300,000 cakes a year (which averages to ~800 tortes/day) according to Kaffeeehaus, by Rick Rodgers. Pesky Legal issues Eduard Sacher had completed his recipe of the Sacher Torte in his time at Demel, which was the first establishment to offer the “Original” cake. Following the death of Eduard’s widow Anna in 1930 the Hotel Sacher suffered through bankruptcy in 1934, and Eduard Sacher’s son (also named Eduard Sacher) found employment at Demel’s and brought to the bakery the sole distribution rights for an Eduard-Sacher-Torte.

The first differences of opinion arose in 1938, when the new owners of the Hotel Sacher began selling Sacher Tortes from carts under the trademarked name “The Original Sacher Torte.” In 1954, after the Second World War and the subsequent Allied occupation, the hotel owners sued Demel with the hotel asserting its trademark rights and the bakery claiming it bought the title “Original Sacher Torte” from Eduard Sacher. Over the next seven years, both parties’s attorneys waged legal war over several of the dessert’s specific characteristics, including the name change, the second layer of jam in the middle of the cake, and the substitution of margarine for butter in the cake batter. The author Friedrich Torberg, who frequented both establishments, served as a witness during this wrangling and testified that, during the lifetime of Anna Sacher, the cake was never covered with marmalade or cut through the middle.

In 1963 both parties settled out of court, and the Hotel Sacher won the rights to the phrase “The Original Sachertorte” and the Demel received the rights to decorate its tortes with a triangular seal that reads Eduard-Sacher-Torte, or ‘Ur-Sachertorte,’ the very first version. turned the corner and there it was Where the two main parties differ: The crucial differences between the “Original” Sacher Torte and “Demel’s Sacher Torte” (are you paying attention?) is the treatment of each bakery’s treatment of the cake’s distinctive layers of jam (conserve). That’s right, The Hotel Sacher’s torte clearly displays two distinct layers of apricot jam between the outer layer of chocolate icing and the biscuit base while Demel’s cake has only a single layer to its credit. The recipe of the Hotel Sacher’s version of the cake is a closely guarded secret. Those privy to it claim that the secret to the Sacher Torte’s desirability lies not in the cake itself, but rather its chocolate icing, which is said to consist of three special types of chocolate, which are produced exclusively by different manufacturers. But Wait!

According to Michael Krindl in his book, A History of Dessert, Chicago Review Press, 2011, the story of the creation of the dessert conflicts with an interview theat Franz Sacher gave in 1906 to Neues Wiener Tagblatt, where he jumped from employer (his father’s boss after 1832) to employer (Countess Rosine Esterházy) to employer (Count Nikolaus Esterházy) who owned a casino in Bratislava. According to Franz, it was during this last employment period that he invented the Sacher torte. So not only was no Prince involved, it was created in Bratislava and not in Vienna! Whatever is the true history, it does not tarnish the taste of this delicious confection, or the fact that people from around the world come to Vienna for a true Sacher torte experience. Vienna History Vienna goes back thousands of years, with evidence of continuous habitation since 500 BC has been found when what is now Vienna was settled by the Celts.

In 15 BC, the Romans fortified the frontier city they called Vindobona, to guard against Germanic tribes to the north. What its long history tells us is that it was in close contact with diverse cultures, all of whom left indelible marks on its cuisine. Examples of famous “visitors” include”: In the 13th century, the Mongols threatened Vienna, in an effort to expand their empire which stretched over much of present-day Russia and China. During the Middle Ages, Vienna housed the Babenberg dynasty, followed in 1440, when it became the resident city of the Habsburg dynasties. It eventually became the de facto capital of the Holy Roman Empire and a cultural center for arts and science, music and fine cuisine. a reminder of Roman times In the 16th and 17th centuries, the Ottoman armies were stopped twice outside Vienna. With the Turks so close for almost 150 years they offered some culinary contributions to the food. Influences from Italy could be seen in their biscotti hawkers on the street corners competing with German sweet dumpling sellers.

The Imperial courts were filled with people from Spain and France all contributing to the culinary cornucopia that became Viennese food. When cocoa arrived in Spain, it also showed up roughly the same time in Vienna thanks to those ties, and we can be grateful for the happy results. In 1804, during the Napoleonic wars, Vienna was the capital of the Austrian Empire and played a major role in global politics, including hosting the 1814 Congress of Vienna. So the culinary professionals of the city were exposed to even more ideas. Viennese facade Vienna’s Parks Vienna is home to many parks, including the Stadtpark, the Burggarten, the Volksgarten (part of the Hofburg), the Schloßpark at Schloss Belvedere (home to the Vienna Botanic Gardens), the Donaupark, the Schönbrunner Schlosspark, the Augarten, the Rathauspark, the Lainzer Tiergarten, the Dehnepark, the Resselpark, the Votivpark, the Kurpark Oberlaa, the Auer-Welsbach-Park and the Türkenschanzpark. Phew!

I have to say that on my last, brief visit, the highlight was a trip to Vienna’s principal park, the Prater, home to the Risenrad (Giant Ferris Wheel), where as you might have guessed, more than a few of these photos were taken. A view from above Viennese cafés If a visit to the parks is on order, it can only be assumed that one’s thirst will be piqued and a visiting to one of any number of famous coffee houses is required. Viennese cafés have long and storied history dating back centuries, and the caffeine addictions of some famous historical patrons of the earliest are the stuff of legends, and as can be expected much of it is contradicting and depends on the perspective of the story teller. Viennese cafés claim to have invented the process of filtering coffee from booty captured after the second Turkish siege in 1683. Viennese cafés claim that when the invading Turks left Vienna, they abandoned hundreds of sacks of coffee beans. The Emperor rewarded Franz George Kolschitzky with coffee for providing information allowing the Austrians to defeat the Turks. Kolschitzky then opened Vienna’s first coffee shop.

Julius Meinl (another popular chain of coffee shops) established a modern roasting plant in the same premises where the coffee sacks were found, in 1891. Vienna is a wonderful place to explore, especially with a sweet tooth, so compare versions and debate the merits of each over a coffee in one of Vienna’s exquisite coffee houses. Chocolate Recipes | Delia Online Login + Sign up Chocolate Once you've mastered the art of melting chocolate - see How to Cook section on the site - you are opening yourself up to a world of wonderful chocolate recipes, from chocolate bread-and-butter-pudding to profiteroles and Sachertorte. Who can resist? BBC - Food - Chocolate recipes Chocolate recipes Super-rich chocolate ice cream By Hugh Fearnley-Whittingstall How could we live without chocolate? Fortunately, we don't have to, so dive into these recipes for chocolate brownies, cake, ice cream, hot chocolate, chocolate chip cookies, chocolate tartlets - the list goes on and on! Recipes using chocolate By Neneh Cherry and Andi Oliver Starters & nibbles See all recipes using chocolate Buyer's guide Chocolate is made by roasting and grinding up cocoa beans to yield chocolate 'liquor'.

This comprises around 50 per cent cocoa solids and 50 per cent cocoa butter (the fat from the beans). In the labelling of chocolate the cocoa solids generally include the cocoa butter - it's basically all the bits of the chocolate that are from the cocoa pod rather than the later additives such as sugar, milk, lecithin, vanilla, etc. A huge range of eating and cooking chocolate is available in supermarkets and specialist shops, including chocolate made from organically grown ingredients and coming from Fairtrade sources. The difference between all the various brands depends on the type of cocoa beans used, the proportion of cocoa solids and cocoa butter, the sugar content and the flavourings. Producers of chocolate must meet certain minimum requirements before they can use the names prescribed by law for chocolate and its different types, such as milk chocolate. When buying chocolate, read the list of ingredients. Look at the percentage of cocoa solids and sugar, as this indicates the quality and taste of the chocolate. The higher the cocoa content, the less sugar it contains and the more 'chocolatey' it's going to be. Seek out quality chocolate - the results will shine through. High-quality chocolate will make a distinctive, crisp, snap when broken, shattering cleanly.

It should also start to melt when you hold it in your hand for a few seconds - the quicker the better, as this indicates a high cocoa butter content. (Cocoa butter has a melting point of 37C/99F, just below human body temperature, which is one of the factors that gives chocolate its enduring appeal.) In less expensive chocolate, vegetable oils and shortening have been substituted for the cocoa butter, and may even have been through the process of hydrogenation to lower these fats' melting point and reproduce cocoa butter's essential characteristic. Legally, all chocolate can contain up to 5% vegetable fat and this must be one or more of the six types of vegetable fat specified by the European regulations. Storage Store chocolate tightly wrapped in its original packaging or in cling film in a cool, dry place. Properly stored, plain chocolate will keep for a year; milk and white chocolate will keep for about six months (it will still taste okay after this time, but will not melt as well if kept any longer). If stored at warmer temperatures, chocolate can develop a 'bloom' - a white, filmy residue.

This 'bloom' may well be 'cocoa butter bloom', which indicates that the chocolate wasn't tempered correctly, or that it has got too warm and then cooled down again, allowing some of the cocoa butter in the chocolate to separate from the cocoa solids, rise to the surface and re-crystallise. This doesn't always affect the flavour of the chocolate, but should be seen as a warning that it hasn't been stored in ideal conditions. Tempering the chocolate again to realign its crystalline structure can rectify the bloom. There is a second type of 'bloom', referred to as a 'sugar bloom', which is caused by moisture settling on the surface of the chocolate: this can happen when the bar is stored in a damp atmosphere. Any moisture that comes into contact with chocolate draws up the sugar crystals to the surface; the sugar then dissolves in the water and later re-crystallises on the surface, destroying the texture of the chocolate. The whole appearance and texture of the chocolate will be grey and gritty, and sadly the only place for the bar is the bin. For this reason, take care when storing chocolate in the fridge; it's best kept in an airtight container.

Preparation Chocolate is used in a wide spectrum of dishes. Cocoa powder provides a concentrated chocolate flavour in cakes, biscuits and icing. Block chocolate is used in richer cakes, chocolate mousses, tarts, cheesecakes, sauces and ice cream. The epitome of chocolate for most chocolate lovers is the indulgent chocolate cake. There are hundreds of chocolate cake recipes and variations, including the classic Black Forest gâteau, the Austrian truffle cake Sachertorte, chocolate fudge cake and chocolate brownies. A high-quality chocolate with 70 per cent (or more) cocoa solids, with its deep cherry tones, almost liqueur-like tangs and bitter sweetness, can be used with meat dishes to complement rich meats in much the same way as red wine does. Several Spanish Catalan dishes are flavoured with chocolate; Mexico has its mole (a chilli and chocolate sauce that's the basis of several meat dishes); in Italy chocolate is paired with boar and hare - it goes particularly well with game. On this page BBC Food - Recipes - Sachertorte Sachertorte 30 mins to 1 hour Cooking time How-to-videos Method Preheat the oven to 180C/350F/Gas 4.

Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.

Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set. How-to videos Where to Eat and Drink in Okinawa, Japan Kriss Harvey is the pastry chef at The Bazaar by Jose Andres in the SLS Hotel in Beverly Hills. Previously he studied under legendary pastry chefs in Europe including Oriol Balaguer. He works closely with Andrés to create innovative desserts in Andrés’s modernist style. I spent two whirlwind days in Vienna on vacation and took the opportunity to do some R&D for the restaurant. I was drawn to the city for its art and history and I wasn’t disappointed.

It’s rich in architecture, outdoor art and culture—and the pastry scene is truly a revelation. I spent most of my time in museums. The MAK (Museum for Applied Arts), The Albertina and The Belvedere are great, world-class institutions. The MAK has a fantastic collection of decorative arts. I loved the graphics collection at The Albertina. The Belvedere is made up of two Baroque palaces, with amazing views from the upper palace. It’s also home to the world’s largest collection of paintings by Gustav Klimt—including The Kiss, which was amazing to see. It’s incredible (and humongous!) in person, especially when you consider his technique. Klimt actually applied paint in circles using his finger. Incredible Chocolate Cake (Sacher Tort): Cafe Central © Kriss Harvey Café Central is a must. This is a place where Sigmund Freud and Gustav Klimt would sit and take their tea and coffee and plan out incredible things. It was humbling to sit there and think that those seats were once shared by those people. Café Central has been around since 1876, so I was surprised at how modern the desserts were.

I expected them to be more old-fashioned like the sacher torte, which hasn’t changed in a hundred years. It's a delicious take on an old-fashioned classic. They’ve been doing the same thing every day since that cake was invented. I figured the café would be doing the exact same thing too, but it was more modern–not unlike what we do here at the SLS. Amazing Sweet Rolls (Buchteln): Cafe Hawelka © Kriss Harvey My other favorite was Café Hawelka . It was opened in 1939 by Leopold Hawelka, who died just a few years ago. It’s very small and dark, with the menu written on a chalkboard – but worth visiting for their signature item, buchteln, a sweet roll made with enriched dough, butter and egg yolks. They proof the buchteln in liquid fat, let them rise in liquid fat and then bake them so they’re very, very soft. Then they fill them with either plum jam or apricot jam. It’s what they’re famous for. The waiter didn’t speak much English but what he did manage to say was, "everybody gets these." Definitely not to be missed.

Where to Stay Hotel Bristol is right in the center of everything. It’s ideal for exploring the city and has an authentic, old school luxury feel. Ingredient Functions - How To Cooking Tips - RecipeTips.com Ingredient Function Baking Powder A combination of baking soda, an acid and a moisture absorber, which together form a leavening agent. Just the right amount of acid is added to the baking soda so that when the baking powder is added to moist ingredients, there is a reaction that releases carbon dioxide bubbles. This reaction is what makes the batter or dough rise. Baking Soda An ingredient used as a leavening agent. When it is mixed with an acidic ingredient and then comes in contact with liquid ingredients, a chemical reaction occurs. The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses. The chemical reaction begins as soon as the liquid is added, so the dough or batter should be baked as soon as possible after it has been mixed. If too much time passes before baking, the gases can escape and the product will not rise properly when baked.

Bran Bran is the outer layer of a kernel of grain. Bran is added to cereals and baked goods to increase the nutritional value and to add fiber. Bread- crumbs Breadcrumbs are used to add texture and body to foods. They are added in with other ingredients or they can be used as a coating for meats, fish and vegetables. Breadcrumbs are used fresh or dried, and are used in different degrees of coarseness. Fresh breadcrumbs are handmade. Dried breadcrumbs can be made by hand but are also sold in food stores already dried and prepackaged. Brown Sugar Granulated sugar that has molasses syrup added to it. The molasses syrup softens the texture of the sugar. Brown sugar is available in a light and dark variety. The darker has a more intense flavor. Use light brown sugar unless dark brown is specifically specified in the recipe. Canning & Pickling Salt A fine-grained salt that does not contain any additives, which prevents the brine from becoming cloudy when canning and pickling food. It is used when canning and pickling vegetables and meats. It can also be used in the same manner as table salt but it may start to clump when exposed to excessive humidity.

Cocoa Powder An unsweetened powder made from the leftover chocolate liquor that has had the cocoa butter removed. The chocolate liquor is made from cacao beans and about 75% of it is extracted as cocoa butter and the remainder is dried and ground into cocoa powder. Cocoa powder is used to add chocolate flavoring to baked goods. Corn Meal/Flour Made from ground dried corn. It is available coarse, medium or fine ground. Corn flour is ground finer than fine ground corn meal. Corn meal or flour will not form gluten so products made from them have a more coarse, dense texture than products made from some of the other flours. Corn meal and corn flour provide a corn flavor to products it is used in. Cornstarch A thickening agent used in sauces, gravies, soups and desserts. It is finely ground from the heart of the corn kernel and has twice the thickening power of flour. Cream of Tartar A white powder made from the acid deposits that form on the inside of the wine barrels during wine making. It is added to egg whites to give them more volume and stability. It also helps to stop sugar syrups from crystallizing and makes creamier frostings and candies when it is one of their ingredients.

This acidic powder is also added to baking soda to create commercial baking powder. Flour Generally, flour is the ingredient that gives baked goods their form and structure. When the flour is mixed with water, the proteins in flour interact with each other to form gluten. Gluten is what gives the dough its elasticity and the ability to stretch as the leavening agent produces the carbon dioxide gases that cause the dough to rise. Different types of wheat flour contain different amounts of proteins for forming gluten. Soft wheat have a lower protein content than hard wheat. A flour with higher protein content is more desirable for yeast breads, whereas lower protein content is better for cakes, pastries, and quick breads to produce a more tender texture. Flour - All-Purpose All-purpose flour is a multipurpose flour made from hard and soft wheat. It can be used for all baking purposes. It is available bleached and unbleached. Flour - Arrowroot Arrowroot flour is a fine powder ground from the arrowroot plant. It does not have any flavor and its texture is similar to cornstarch. It is used as a thickener for sauces, gravies, puddings and dessert fillings.

Arrowroot flour has approximately 50% more thickening power than flour. Flour - Bread Bread flour is a hard wheat flour that is higher in gluten forming protein. It is used with yeast breads because the higher gluten content produces bread that is lighter, has more volume and is less crumbly. Flour - Cake Cake flour is a soft-wheat flour with a fine-texture and a high starch content. It contains a lower level of protein than bread flour. When mixed with moisture, the protein in flour turns to gluten that gives the baked goods strength and structure. Pastries and cakes need only a limited amount of gluten. Since the pastry flour contains less protein it creates tender pastries and cakes. Cake flour is also referred to as pastry flour. Flour - Oat Oat flour is ground from rolled oats. It provides a nutlike flavor and has a high protein content. Oat flour does not form gluten like the wheat flour, so it must be used in combination with a wheat flour so that the bread will rise. When using oat flour, about 1/3 of the flour can be oat flour and 2/3 should be wheat flour.

Flour - Pastry Pastry flour is a soft-wheat flour with a fine-texture and a high starch content. It contains a lower level of protein than bread flour. When mixed with moisture, the protein in flour turns to gluten that gives the baked goods strength and structure. Pastries and cakes need only a limited amount of gluten. Since the pastry flour contains less protein it creates tender pastries and cakes. The higher level of protein found in bread flour is required to create the structure of the bread crumb. Pastry flour is also referred to as cake flour. Flour - Potato Starch Potato starch flour is a non-gluten forming flour that is ground from dried, cooked potatoes. It is a fine textured flour that has a mild potato flavor. Potato starch flour must be used in combination with a gluten forming flour, such as a all-purpose flour. Flour - Rice Rice flour is a flour made from finely ground long or short grain rice. It is used as a thickening agent to thicken puddings, desserts, and sauces. It is also used to make noodles. It does not form gluten, so it can be substituted for wheat flour in some recipes to be used by people that do not tolerate gluten.

Flour - Rye Rye flour is ground from grains of rye grass and has a slightly sweet-sour flavor. It does not contain enough protein to develop the gluten necessary for the bread to rise sufficiently, so it must be combined with wheat flour. Rye flour produces a denser and darker loaf of bread and is available in light, medium and dark varieties. The darker the flour the darker the loaf of bread will be. When using light rye flour in combination with wheat flour, you can use about 40% rye flour. When using the medium or dark rye flour, the amount of rye flour must be decreased. Flour - Self-rising Self-rising flour is an all-purpose flour into which baking powder (a leavening agent) and salt have been added. When used in a recipe in place of all-purpose flour, the baking powder and salt are omitted from the other ingredients. Flour - Semolina Semolina flour is ground from hard durum winter wheat. Semolina flour produces stronger dough because it contains a high level of gluten, which adds elasticity to the dough.

Dough made from semolina flour is too hard to handle when rolling out by hand because of its stickiness but when mixed with unbleached white flour it produces a strong dough that is easier to handle. Semolina flour is used when making pasta and some breads. Flour - Soy Soy flour is flour ground from hulled and roasted soybeans. Soy flour cannot form gluten and contains no starch, but it is very high in protein. It is generally used to increase the protein in baked goods but you must be cautious as to how much you use because it will affect the taste and cause increased browning if too much is used. The flour is produced as natural (defatted), which has the oils removed, or full-fat, which retains the soybean oils. Flour - Triticale Triticale flour is ground from the man-made grain triticale. Triticale is a high protein man-made grain produced by crossbreeding wheat and rye. The man-made grain was produce in effort to duplicate the protein and bread-making qualities of wheat and the durability and high lysine content of rye. Triticale flour provides a nutty flavor similar to wheat and rye, and generally contains more protein than wheat flour.

Because of its durability, it handles better than rye flour but not as well as wheat flour. It can be substituted in equal portions for recipes requiring either wheat or rye. Yeast dough made with triticale flour should be fermented for less time than dough made with wheat flour. Flour - Whole Wheat Whole wheat four is ground from the full wheat kernel, including the bran, germ, and the endosperm. Whole wheat flour is brownish in color and is much more nutritious than refined white flour. It is often added to white flour to improve the nutrition of baked goods. Whole wheat flour is available in fine, medium and coarse ground. As the coarseness of the flour increases, the coarseness of the baked good's texture increases. Due to the higher unsaturated oil content in whole wheat flour, it has a shorter shelf life. Food products made with whole wheat flour have a higher potential of becoming rancid if kept for long periods of time. The life of the food product can be extended if stored in the refrigerator.

If substituting whole wheat flour for part of the white flour when making yeast and quick breads, each cup of white flour that you replace should be replace by 1 cup plus 2 tablespoons of whole wheat flour. Bread made with whole wheat flour will produce a smaller, denser loaf. Granulated Sugar Fine or extra-fine sugar crystals made from refined beet or cane sugar. It serves several purpose in baking. It provides sweetness, adds tenderness, and helps in the browning of baked goods. When added to yeast dough, it helps the yeast begin producing the gas for the dough to rise and helps to retain the moisture in the bread. It is also referred to as white sugar. Herbs Herbs are plants that have fragrant leaves and stems that are used to season foods. Herbs can be used fresh or dried, but the quantity you should use in a recipe may vary greatly depending on which type is used. Be sure to read the recipe carefully to see if different quantities are indicated for dried versus fresh.

There are many different types of herbs, but some that are commonly available are: angelica, basil, bay leaves, burnet, chives, chervil, cilantro/coriander, dill, fennel, garlic, hyssop, lavender, lemon balm, lemon grass, lemon verbena, marjoram, mint, oregano, parsley, pepper, rosemary, sage, savory, sorrel, tarragon, thyme, watercress, and wintergreen. Kosher Salt A coarse grained salt that does not contain any additives. It is preferred for its texture and flavor. Because it is coarser grained, it takes up more space when measuring. When using it in place of regular salt, you will need to increase the amount called for in the recipe. Add an additional 1/8 tsp. of kosher salt when the recipe calls for 1 tsp. of salt. Oatmeal A cereal ground from hulled and cleaned oats. It can be cooked to eat as a breakfast cereal or it can be used as an ingredient for baking.

Oatmeal is available as old fashioned rolled oats, which are larger flakes that take approximately 15 minutes to cook or as quick-cooking oats, which are smaller cut flakes that take approximately 5 minutes to cook. Both types can be interchanged when baking. It is also available as an instant oatmeal, which is oatmeal that is made up of very small cut flakes that are precooked and dried. They require minimal cooking but are not recommended for use in baking. Pearl Sugar Ingredient Function Buttermilk Traditionally buttermilk was the liquid that was left after whole milk has been churned into butter, but today commercial buttermilk is produced by adding lactic-acid bacteria to low-fat or nonfat milk. Buttermilk has a thick consistency and adds a tangy flavor to baked goods, sauces, and dressings. It can be used in many recipes to replace yogurt and sour milk. Buttermilk is also available in powdered form. Corn Syrup A thick, sweet syrup extracted from corn. It is available in a light and dark variety. The light syrup is clear in color and sweet but does not have much flavor. The dark syrup is brown in color and has a sweet molasses or caramel-like flavor.

Corn syrup works well in frostings, candies and jams because it hinders crystallization. It produces a denser, chewier dough when used in baked goods. Corn syrup can also be used in place of honey or maple syrup but it is not as sweet so it may have a slight affect on the finished product. Eggs Eggs can be cooked and eaten as a food themselves but they also serve several purposes as an ingredient. They give cooked dishes and baked goods structure. They also add flavor, color, liquid, protein, and fat. The egg yolks add to the tenderness and provide consistent flavor and texture to the product. Egg whites add volume to the recipe. Two egg whites can be substituted for one whole egg if concerned about cholesterol. Grade A large eggs are the best size to use for most recipes calling for eggs. Evaporated Milk Whole, low-fat, or nonfat milk that has had approximately 60% of the water removed. It has been heat-treated to sterilize it in the can. This allows the milk to be stored at room temperature. Evaporated milk is used undiluted in sauces, soups and custards to give them a rich creamy texture. It is also used in baked goods and other dishes.

Do not interchange with sweetened condensed milk, which is very sweet and sticky. Evaporated milk can also be reconstituted by adding water and it can then be added to recipes calling for milk. Extracts Extracts are produced by extracting the oils from fruits, nuts, and plants and then dissolving the in an alcohol base. Extracts are used to add flavoring to baked goods, candies, desserts, sweet fillings, and frostings. There are imitation flavorings also available that are used in the same manner as extracts but to provide the best flavor to your foods use pure extracts. Some of the common extracts available are vanilla, almond, maple, anise, lemon, orange, and peppermint. Food Coloring A coloring solution used to add color to foods. Food coloring is generally added to frostings or batters for decorating purposes but can also be added to other foods to enhance their color. Food coloring adds color but does not affect flavor. It is generally available in the primary colors and they can be mixed to create additional colors. Start with a small amount and add more to darken to the desired color. Food coloring is also available in a paste form. Half & Half A commercially produced product that consists of half milk and half light cream.

It is used on cereal, as a coffee creamer and as an ingredient in many recipes. Heavy Cream A dairy product that has a butterfat content of at least 36%. It is also known as whipping cream and double cream. Heavy cream provides a rich, creamy texture to the foods it is added to. It is used in sweet and savory sauces, baked goods, desserts and dessert toppings. It is also used as an ingredient in cocktail drinks. Honey Honey is the nectar from flowers and other plants that is collected by bees. Honey is used as a sweetener and has a distinctive flavor that is influenced by the type of flowers and plants that the nectar is taken from. A product containing honey is likely to be fairly moist because it contains fructose, which absorbs moisture from the air around it. When using honey in a recipe in place of sugar, use 3/4 cup plus 1 tablespoon of honey per cup of sugar being replace. The liquid in the recipe should also be decreased by 2 tablespoons to help offset the additional moisture that will be created by the honey. If too much honey is used in a recipe, excessive browning may occur. Honey is also used as a spread similar to jam or jelly.

It is available in three basic forms — liquid honey (liquid containing none of the comb), chunk-style honey (liquid with pieces of the comb), and comb honey (a square or round piece of the honeycomb containing the honey inside). Juices Juices are liquids extracted from food items that are used to make beverages and sauces. The fruit juices are also used as liquid ingredients in recipes for some baked goods. Fruit juices are acidic, so when combined with baking soda in a recipe, they cause the chemical reaction that results in the baking soda acting as a leavening agent. Light Cream A dairy product containing 18 to 30% milkfat, also referred to as table cream. It is used in making soups, sauces, desserts and baked goods. When used in place of heavy cream, the foods texture will not be as creamy. Light cream will separate or curdle easier than heavy cream so when using in soups and sauces, use a lower heat, heat slowly, and do not let it boil. Low-fat Milk Milk that has had most of the fat removed. It is available in varieties containing 1% or 2% milkfat. It can be used in recipes as a substitution for whole milk or fat-free milk.

Milk When called for in a recipe it is referring to cow's milk. It is available as whole milk, low-fat milk, and skim (fat-free) milk. Also available powdered and condensed. Most often they are interchangeable in a recipe. The milk adds nutrition and browning capabilities. When heating milk, heat slowly and watch carefully to prevent it from scorching. Molasses A thick, strong flavored syrup, produced as a byproduct of sugar refining. Molasses is used as a sweetener but is not as sweet as sugar. It is available in three varieties: light, which is from the first boiling and the sweetest of the three; dark, which is from the second boiling and is a little less sweet but has a deeper flavor; and blackstrap, which is from the third boiling and is very dark in color with a bitter flavor. Blackstrap is rarely used in baking. Light and dark molasses are interchangeable in recipes, resulting in the finished product having a slightly deeper flavor when the dark molasses is used. Skim Milk A fat-free variety of milk that contains no more than .5% of milkfat.

Skim milk can be interchanged with low-fat or whole milk in a recipe without a noticeable difference in the end product. Depending on the amount of milk called for in the recipe, you may notice slightly less flavor and richness when skim milk is substituted whole milk. Soy Milk A milk substitute made from pressed, cooked soybeans. Plain soy milk can be used in place of cow's milk in puddings, sauces and soups. Using soy milk in place of cow's milk will affect the taste of the end product. You may want to start by only replacing half of the cow's milk with soy milk. In addition to plain soy milk, there are flavored varieties, and low-fat, fat-free, and fortified versions. Soy milk is high in protein, low in saturated fats, and cholesterol free. People who are lactose intolerant can use soy milk as a replacement for milk in some of their recipes. Soy milk has a tendency to curdle so you have to be careful when adding to acidic foods. Sweetened Condensed Milk Whole milk that has had 60% of the water removed and then sugar added. The amount of sugar added makes up 40% of the sweetened condensed milk's volume.

It is very sweet and sticky, and adds a richness to the foods it is added to. It is used to make candies, bars, pies, and puddings. Sweetened condensed milk turns a golden color and takes on a caramel like flavor when heated. It also thickens as it is heated. Sweetened condensed milk cannot be used as a substitution for other milk product. Vanilla Ingredient Function Butter The semi-solid product that is produce from churning cream. It is at least 80% milkfat and is available in salted or unsalted varieties. The unsalted variety is often used when cooking because it allows the cook to have more control over the seasoning. Butter creates flaky pastries, and it provides flavor, tenderness, crispness, and a golden-brown color to many foods. When used in cookies it will cause them to spread less than if margarine is used and will give the cookies a lighter texture and richer flavor. It is used when frying and sautéing food, as a spread for baked goods such as breads and rolls, and as a flavoring for cooked vegetables. When eaten, it does not leave a greasy feeling in your mouth because it melts at body temperature.

It is an ingredient in hundreds of recipes including breads, pastries, cakes, entrees, and sauces. Lard Lard is pork fat that has been rendered. In rendering, the fat is heated, causing the connective tissues to brown and turn crispy. They are then strained from the fat to purify the lard. Lard provides a slightly nutty flavor and because of its richness, it creates very tender, flaky pastries and pie crusts. It can be used in place of butter in baking recipes, but the amount should be reduced by approximately 25 percent. Margarine Margarine is made from partially hydrogenated vegetable oil, water, milk solids, salt and generally coloring. It is similar to butter in appearance and texture. Its flavor is also similar to butter but is not as rich. In addition to regular margarine (containing 80% fat), it is available in several other varieties, such as reduced fat (containing 60% fat), low-fat (containing 40% or less fat), and fat-free (containing less than half a gram of fat). It can be used in most recipes in place of butter but there will be a slight loss of flavor.

When used for making cookies, the margarine will have a tendency to spread more than butter, resulting in a more flattened cookie. For best results when substituting margarine, use regular margarine and not one of the reduced fat varieties. Margarine will create a softer dough but butter should be used when making pastries to provide the most flakiness. Oil Oils are extracted from seeds and fruits such as corn, cottonseed, soybean, sesame, sunflower, safflower, olive, and avocado. Some oils are extracted from nuts such as peanut, walnut, almond, and hazelnut. Oils are used to fry and sauté foods, for making salad dressings, and as an ingredient in baking. Some of the common oils used for these purposes are vegetable oil, corn oil, canola oil, olive oil, sunflower oil, soybean oil, and peanut oil. Oil is used in recipes for breads, cakes, cookies and muffins. Oil can be used in place of butter or margarine in most recipes by using 7/8 cup of oil for each cup of butter or margarine that is called for. Substituting the oil will result in the finished product having a heavier texture.

Because oil has a higher smoke point than butter or margarine, it works better for sautéing, frying, deep-frying and stir-frying. Reduced Fat Substitutes There are a variety of alternate ingredients that can be used instead of oil or butter to reduce the fat content when cooking or baking. Substitute products exist with reduced fat and no fat and in different forms such as sprays, spreads and liquids. Fruit purees or applesauce can be used as oil substitutes for baking purposes. When using reduced fat or fat- free substitutes, be cautious as to when and how they are used. Some recipes require a certain amount of fat to be successful. Reduced fat substitutes work well as a spread on breads and rolls, or as a topping for potatoes, pasta or vegetables, but they do not work well as a cooking oil or as an ingredient for baking. Shortening Shortening is vegetable oil that has been solidified by a process called hydrogenation. It remains a solid at room temperature and similar to lard, it creates a flakiness in pastries and pie crusts. In some recipes for baked goods, the shortening is creamed together with the sugar.

Creaming them together traps air in the batter and creates a lighter finished product. Shortening has a high smoke point so it also works well for sautéing, frying, deep-frying and stir-frying. Tiramisu: Italy’s Most Popular Dessert Tiramisu, Italy’s “Pick Me Up” Dessert Your Favorite Espresso-Kissed Italian Trifle Dessert POSTED August 23, 2016 Tiramisu quite literally means, “a pick me up.” One of Italy’s most popular, Tiramisu is a rich treat blending the bold flavors of cocoa and espresso with savory mascarpone cheese and wine, layered with ladyfinger biscuits. After-Dinner Indulgence At many Italian tables, a meal is often finished with fresh fruit rather than dessert. Dessert is reserved for special occasions. It stands to reason that this may be why Italian desserts are notable for presenting lavish arrangements of indulgent ingredients and truly unforgettable flavor combinations. Italian dessert making is like all of Italian cuisine with one distinct rule: to create dishes that provide pleasure above all else. Among the most popular Italian desserts, tiramisu is undoubtedly number one.

Rich, Dark Flavors Tiramisu is an elegant and rich layered Italian dessert made with delicate ladyfinger cookies, espresso or instant espresso , mascarpone cheese, eggs, sugar, Marsala wine, rum and cocoa powder. Through the grouping of these diverse ingredients, an intense yet refined dish emerges. The delicate flavor of layers of mascarpone and Italian custard are contrasted with the darkly robust presence of espresso and sharpness of cocoa powder. The name itself, tiramisu, means “pick me up” in Italian most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa. Traditional tiramisu begins with Savoiardi Ladyfingers , light and delicately sweet sponge cake biscuits. These cookies have a long standing heritage in Italian Cuisine developed at the court of the Duchy of Savoy during the 15th century to welcome a visit from the King of France. Savoiardi Ladyfingers were given their name when they were granted the designation of “official court biscuit.” It’s All in the Making When making tiramisu , the Savoiardi ladyfingers are soaked in a mixture of espresso (or instant espresso ) rum and sugar.

The crunchy biscuits become soft once the espresso mixture is added. Next, a layer of mascarpone cheese and a layer of zabaglione are added. Zabaglione is traditional Italian custard made from egg yolks, Marsala wine, and sugar. Ladyfingers are important to tiramisu, giving it a texture that contrasts well with the silky layers of mascarpone and custard. Tiramisu is finished with a dusting of rich cocoa powder—a key component of its appearance and taste! Today a number of tiramisu variations are available. One popular alternative includes chocolate tiramisu, in which chocolate takes the place of the coffee. Another version is fruit tiramisu, where complementary fruit such as berries , peaches or apricots are added. Frozen tiramisu recipes are also available. They include the addition of gelato, frozen yogurt or ice cream in place of the custard. Tiramisu’s popularity over the last three decades have prompted cooks to adapt the essential ingredients used in the dish for a number of recipes such as cakes, ice creams, cheesecakes and puddings.

Much in the same way that the English trifle is often served during holidays, tiramisu is a wonderful Italian delicacy to add to holiday festivities. Although after trying it once, food lovers may not be able to wait for a special occasion before they decide to serve it again.

Question: The dessert "sachertorte" contains what main ingredient?
Answer: Chocolate