Today we are going to dive in and show you how to make Turmeric Paste. And take full advantage on the healing properties of turmeric’s healing power. Whether you use it in smoothies, turmeric golden milk, curries or this homemade golden paste is much better Read More
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This Creamy Mentaiko Pasta recipe is a delectable cod roe pasta made in the signature style of Japanese cuisine that just requires a few simple ingredients. It’s understandable why this new classic has become a staple in Japanese households given that it boasts a thick, Read More
With the help of my in-depth instructions, you can learn how to create the most amazing Sacher Torte. The apricot jam filling and silky chocolate icing on this decadent two-layer chocolate sponge cake are both wonderful. It is customary to serve whipped cream with “Sacher Torte”, an iconic and well-known Austrian cake.
Chocolate cake layers, apricot preserves, and a glossy chocolate frosting are the ingredients of the traditional Sacher Cake. Sacher Cake is a gorgeous cake suitable for any celebration, and occasion.
What is Sacher Cake (Sacher Torte History)
Franz Sacher, an Austrian pastry chef, created the Sacher Torte in 1832. He made it for Prince von Metternich and he was amazed with this exquisite chocolate cake. Thus, Sacher Torte is just a combination of the surname of the creator Sacher and the German term for cake, Torte.
According to the Sacher Hotel’s website, the renowned chocolate cake with apricot jam filling first appeared in Vienna in 1832. When Franz Sacher was requested to make an exceptionally delectable dessert for prominent guests, he was a 16-year-old apprentice at the palace of Prince Metternich.
It was a big hit with the visitors and earned the name Sacher Torte.
With an airy cake, a straightforward apricot jam filling, and a luscious bittersweet frosting, our version of this traditional chocolate cake is both lightweight and rich at the same time.
What does Sacher Cake (Sachertorte) taste like?
The Sacher Cake (Sachertorte) is a delightful, sophisticated mix of chocolate tastes, enhanced by a necessary pile of Schlag. The whipped cream, which moistens the surprisingly stiff cake layers, is a crucial component of the composition.
The whipped cream is meant to be dipped into every piece of Sachertorte.
How to eat Sacher Cake (Sacher Torte)
The proper way to eat Sacher cake is to moisten each bite by dipping it into the cream. As Rick Rodgers notes in his book Kaffeehaus, ” for this reason a huge dollop of delicately whipped, mildly sweetened, heavy cream is usually served with Sachertorte.
Ingredients for Sacher Cake (Sacher Torte)
Sugar, Apricot jam, unsalted butter, eggs, vanilla, chocolate, salt, cake flour, and rum are required to prepare this genuine Sacher Torte recipe.
Caster superfine sugar: I don’t suggest using any sugar other than superfine sugar (caster sugar).
Apricot Jam: The original jam to use is apricot jam, and I would never advise using another type of jam, however, if you’re in a hurry and can’t find apricot jam, you may substitute any other jam in this recipe.
Vanilla: authentic Bourbon Vanilla beans are typically used in Austrian cake recipes like this Sacher Cake. But you may also substitute 1 teaspoon of vanilla extract.
Chocolate: Use semi-sweet chocolate bars rather than chocolate chips while eating chocolate. There should be a gentle melting of the chocolate. When chocolate chips are melted, the cake layers become dry and flat, and the glaze cannot be poured or distributed evenly over the cake.
Cake Flour: All-purpose (plain) flour and cornstarch can be substituted for cake flour. Therefore, subtract 2 tablespoons (16g) from the 1 cup (125g) of all-purpose flour and replace them with cornstarch. Then sift twice.
Rum: either light or dark rum is OK. You may use 1:1 water for the alcohol if you don’t want to add it.
Expert Tips for the Best Sacher Cake
Sacher cake is not hard to make, but it’s not the easiest one to make either. You can see the detailed recipe instructions at the bottom of this article are a bit extensive but do not be frightened. Be sure to follow the tips below for the best Sacher cake!
- Only make use of the ingredients and alternatives I advise. If not, the outcomes can be substantially different.
- While incorporating the flour and egg whites into the chocolate mixture, be careful not to overmix the cake batter. The cake batter will deflate if overworked, preventing the cake layer from rising to the proper height. It would have an odd texture and be a flat cake.
- Only bake the cake long enough for a toothpick inserted in the middle to come out clean. A dry cake may result from overbaking.
- Only use premium chocolate bars from the confectionery or baking aisle. The chocolate brands Lindt and Ghirardelli have given me the finest results.
- If you glaze the cake before the jam has dried, the chocolate glaze will drip off the cake and the jelly will liquefy.
- Spread the glaze evenly over the cake in a circular motion, letting it drip down the sides as you go. Then, using a large frosting spatula and as little motions as possible, quickly spread and level the glaze. The glaze will become uneven the longer you spread it since it will begin to dry fast.
- Before serving, allow the glaze to dry. In order to prevent the glaze from sweating and forming small water droplets on the cake’s surface, refrigerate the Sacher Torte cake at room temperature rather than in the refrigerator.
How to know if the glaze is consistent?
A small amount of the glaze should drip onto a wooden spoon. It should now have a glaze coating on it that is around 4 mm thick. If the glaze is excessively thick, thin it out with a few drops of sugar syrup (to do so, melt the sugar in a saucepan with a little hot water).
Make absolutely sure the glaze doesn’t get too hot since this will cause it to cook up drab and lackluster.
Make ahead and freezing instructions for Sacher Cake Recipe
- Cake layer: The cake layer can be baked up to a day ahead of time and kept at room temperature in an airtight container.
- The cake layer can also be frozen when it has completely cooled. Consequently, freeze it for an hour, then cover it in plastic wrap and put it in a freezer bag or container.
- Place it in the refrigerator for the night to defrost. Then, after allowing it to room temperature, glaze it.
- Jam: You may also make the jam a day ahead of time and reheat it briefly before using it.
- Prepare the cake ahead: The cake can also be prepared ahead up until it’s baked and you’ve cut the layers and kept at room temperature for up to a day. Making the glaze next, move on to the last few steps.
Share the image below to your Pinterest board if you like this Sacher cake recipe!
Sacher Cake Recipe (Sacher Torte)
Ok, time to make this Sachertorte! You are missing out if you haven’t had Sacher cake yet. But don’t worry, you can make a copycat version of this Austrian cake in your kitchen. Sacher cake is what you need whether you want to treat your visitors to a memorable dessert or if you simply want to indulge in a rich chocolate cake with a hint of apricot, so let’s start.
For the Cake
- ¾ cups of room temperature butter, unsalted
- 1 cup of superfine sugar
- 1 vanilla bean (or 1 tsp of vanilla extract)
- 7 room temperature eggs, large
- 6 oz of melted and chilled chocolate bars, semi-sweet (minimum 55% cocoa)
- ¼ tsp of salt
- 1 cup of cake flour (or all-purpose flour)
For the Filling
- 18 oz of apricot jam
- ¼ cup of rum
For the Glaze
- 8 oz of finely chopped chocolate bars, semi-sweet (minimum 55% cocoa)
- ½ cup of butter, cut into pieces (unsalted)
- Set your oven’s temp to 350°F (175°C). Use parchment paper to line the bottom and sides of a 9-inch (22-23-cm) springform pan.
- Take an electric mixer that has a whisk attachment, beat the butter and 1/2 cup (100g) of caster sugar in a large bowl for about 3 minutes, or until the mixture is pale and fluffy. One egg yolk at a time, add the vanilla and stir to blend after each egg yolk. Next, add the melted chocolate and beat for about a few minutes, or until nice and creamy, and place aside.
- Using an electric mixer with a whisk attachment, beat the egg whites and salt in a different large mixing bowl until foamy, approximately a minute. Then, add the final 1/2 cup (100g) of caster sugar, and mix on high speed for 5 minutes, or until firm peaks form.
- Gently incorporate the beaten egg whites into the chocolate mixture in three portions. You need to fold once and repeat the same motion in one direction. Avoid overworking the mixture, as the final result will be a flat Sacher cake. The cake flour is then added in two equal portions, and the dough is only folded until all lumps have been removed. Don’t overwork the batter, please. If you overwork the batter for Sacher cake, the batter will lose its density and the cake won’t rise as high as it supposes to. Sachertorte batter ought to be smooth, fluffy, and very light.
- Spread the batter evenly in the prepared pan, then bake for 50 to 60 minutes, till a toothpick inserted in the center comes out clean. Take the food out of the oven, then allow it to cool fully.
- Set a mesh strainer over a medium-sized heavy-bottomed pan or dutch oven and pour the apricot jam into the sieve. Get rid of the fruit pulp. Over medium heat, stir in the rum and simmer for 2 minutes, or until everything is heated and well mixed. Now you can turn the heat off and leave the pot aside.
- To get a smooth surface, trim a tiny layer from the top of your cake. The cake should then be turned over and split in two horizontally. It’s best to use a cake-turner at this point to flip the cake over. The bottom of the Sachertorte layer needs to be covered with roughly 2/3 of the Apricot jam. Spread the remaining jam equally over the top and edges of the cake before adding the top cake layer. Jam should thoroughly envelop the cake. Let the Apricot jam dry for about an hour, or till it feels dry to the touch, at room temperature.
- To prepare the chocolate glaze for Sacher torte, heat 2 inches (5 cm) of water in a large heavy-bottomed saucepan or on low heat. Make sure the bowl doesn’t contact the water and place a large, heat-proof glass bowl on top to fully cover the saucepan. Melt the chocolate and butter in the basin over a period of five minutes. Not that the butter has totally melted and you can see a few small pieces of chocolate in the glaze, stir frequently with a silicone spatula, and take away from the heat. Once everything is completely smooth and melted, turn off the heat and let the bowl cool for five minutes. Periodically stirring the chocolate.
- Pour the chocolate glaze over the cake in a single, circular motion, quickly spread it with a large frosting spatula to level it, and then allow it drip down the edges of the cake to thoroughly coat it. Work swiftly and with few motions. To make handling cakes simpler, kindly use a cake-turner. The last thing you need to do is to give the glaze a minimum of one hour to dry.
- Add whipped cream while serving. For up to three days, keep it at room temperature in an airtight container.
Prep Time: 60 minutes
Cook Time: 60 minutes
- Calories: 602
- Carbohydrates: 68 g
- Protein: 7.1 g
- Fat: 36 g
- Fiber: 3 g
- Sugar: 47g
- Saturated Fat: 19 g
- Cholesterol: 160 mg
- Sodium: 112 mg
- Potassium: 272 mg
- Vitamin A: 800 IU
- Vitamin C: 5 mg
- Calcium: 53 mg
- Iron: 3 mg
This handmade version of Popeyes blackened ranch sauce will thrill you if you like the original. It tastes fantastic when paired with vegetables, chicken tenders, or even a salad. Whenever it relates to dips or dressings, the blackened ranch is unquestionably a hit. Crispy chicken Read More
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Make this Jamaican curry chicken recipe if you’re planning to experience any Jamaican cuisine. Well-seasoned and simmered in a flavorful curry sauce. This mouthwatering recipe is one for chicken foodies and is bursting with flavor.
If you’ve ever eaten Jamaican food in general, you already know how important taste and spice are. For this authentic Jamaican curry chicken, you can enjoy the heat. It’s cooked in a sauce of spicy peppers, garlic, chicken stock and coconut milk with a few more spices and vegetables to give it some additional punch.
One of many Jamaicans’ favorite comfort foods from their youth. including a gluten-free alternative and no dairy at all. I’m ecstatic to share my Jamaican curry chicken dish with you all at last. It has taken a very long time, however, I needed to make sure that I was presenting something that was both tested and proven to the food that I ate growing up.
Friends, we’re talking Jamaican curry chicken! Did you know that curry is popular throughout the Caribbean? Curry dishes may be found all around the world. The taste composition of Jamaican curries differs from Indian curries in terms of the general flavors used.
The amount of turmeric and other ingredients will be increased, creating an irresistible taste basis that might make this one of your favorite new meals. There are many other Jamaican curry chicken recipes out there, but I swear that this one is the most authentic.
Don’t worry; you may modify the hot tastes to suit your taste buds.
What is Jamaican Curry?
Jamaican curry does not have a standard recipe because each family has its own customs. It is often a combination of seasonings that may be obtained nearby. You may season your curry yourself using a variety of flavorings or purchase pre-made mixtures.
I had to use Scotch bonnet peppers in my sauce because they are a common ingredient in Jamaican cuisine. They give things a sweet-spicy kick, but be careful! For people with a low tolerance for heat, these guys may be rather hot. My curry’s coconut milk provides just the right amount of cooling. Consequently, you won’t pass away from heat stroke.
Every cook has a different curry recipe.
Jamaican curries vary from restaurant to restaurant and from cook to cook, with each chef passionately arguing whether or not to add particular ingredients, tomatoes or no tomatoes, and coconut milk or not. Since this is ultimately your meal, you may make any necessary adjustments.
Although this is how I enjoy it, I have included other alternatives in the ingredients. Jamaican curry chicken is really simple to cook and has a ton of flavor.
What’s the point of burning the curry?
Because Jamaican curry powder is so potent, it’s vital to burn it first when using it to prevent stomach problems for certain people. Additionally, richer flavor and color are released during the “burning” process
Can I use Sweet Potatoes Foe Jamaican Curry Chicken?
Sure, you can use sweet potato in your Jamaican Chicken curry without a doubt. For two reasons: first, it gives the sauce some good “body” or thickness while it cooks with the chicken; second, it provides some great flavor when you eat the chicken with your preferred side dish.
Since I love to try new things, I would absolutely substitute sweet potatoes to mix things up. I won’t be harmed.
Serving suggestions for Jamaican chicken curry
Typically, Jamaican curry chicken is served with a plate of white rice, sautéed vegetables, and either fried plantains or plantain chips. For a healthy twist, I’ve loved the curry chicken with a plate of brown Basmati rice, sautéed vegetables, mashed potatoes etc.
It’s really up to you; you could even serve it with a side of orzo. Just enjoy yourself—neutral positions are great!
Share the image below to your Pinterest board if you like this Jamaican Curry Chicken Recipe!
For the Chicken and Marinade:
- 3-4 of Chicken Drumsticks
- 2 TBSP of Jamaican curry powder
- 1 tsp of sea salt
- 1-2 tsp Flavo Rice, or all-purpose seasoning (optional)
- 1-1/2 tsp of black pepper
- 1 tsp of garlic powder
- 1-2 tsp of onion powder
- 1 tsp of dried parsley
- 1/2 tsp of smoked paprika
- 2 TBSP of browning (optional)
For Jamaican Curry Sauce
- 2 TBSP of olive oil, Extra virgin
- 14 oz. of full-fat coconut milk, 1 can
- 2 peeled and cubed russet potatoes
- 2 peeled and chopped carrots
- 1 chopped bell pepper
- 3-4 minced garlic cloves
- 1 tsp of sea salt
- 1 tsp of black pepper
- 2 TBSP of minced ginger, fresh
- 2 chopped green onions
- 1-2thyme sprigs, fresh
- 8 TBSP of low sodium chicken stock
- 2-3 scotch bonnet peppers(Use habanero peppers if you prefer)
- 1 TBSP of low sodium soy sauce
- 3 TBSP of Jamaican curry powder
- 1 TBSP of Jamaican hot sauce(Or any other brand you prefer)
- 1 tsp of ground allspice
For the Chicken Marinade:
- Add the freshly cleaned and washed chicken to a large bowl including the salt, pepper, browning, garlic powder, smoked paprika, onion powder, parsley, All-purpose or Flavo Rice, and curry powder, and stir to thoroughly coat the chicken.
- Place the coated chicken in an air-thight bag that is firmly sealed, then put it in the fridge for around three hours. Overnight marinating is preferred, because it really needs to be marinated for at least 3 hours. Allow chicken to rest at room temp for 15 to 20 minutes before using.
To Burn The Curry Powder:
- It’s crucial to “burn” your curry powder before using it if you want to make true Jamaican curry.
- Heat the curry powder with the olive oil in a large saucepan or skillet over medium-high heat. Curry powder should be stirred with oil and let to rest for two to three minutes, or until it turns dark brown and becomes aromatic.
For The Chicken:
- Add the garlic, ginger, bonnet or habanero peppers, onions, and bell peppers and sauté until aromatic and golden. Stir in the nutmeg, salt, and black pepper, allspice into the mixture and mix well. Add the chicken that has been marinated now, and cook for 3–4 minutes on each side, or until it is seared.
- Add the soy sauce, chicken stock, spicy sauce, and coconut milk and stir to incorporate. Add the diced potatoes and carrots after the mixture has boiled for about a minute. Throw them into the sauce, add the thyme sprigs, and lower the heat to simmer for 20 around mins, stirring regularly, or until the sauce thickens and also the chicken is cooked thru and is tender. Once finished, turn off the heat.
- To serve, plate the curry chicken and a side of your choice (veggies, rice, or whatever you like). If preferred, garnish with a little dried parsley and a few dashes of red pepper flakes.
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All you need is a boxed cake mix, butter, eggs, and chocolate chips to make Lazy Chocolate Chip Cookie Bars. So delicious and soft! The easiest cookies you’ll ever make are these lazy chocolate chip cookie bars!
Nothing beats a chocolate chip cookie with a glass of milk (or coffee) for dipping. I had a yearning for one the other day, but I was in a bad mood. I’m not in the mood for a long prep and bake time. I just needed that cookie, and I needed it asap.
My appetite was completely fulfilled by these simple cookie bars. They’re soft, gooey, and chock-full of chocolate. They also taste like classic chocolate chip cookies.
Recipe For Lazy Chocolate Chip Cookie Bars
The Lazy Cookie Bar is amazing. It is prepared with a boxed cake mix, which is one of my favorite cupboard items. So adaptable, so simple, and so delicious. There are only four ingredients, and you probably have them already in your pantry.
It isn’t a particularly thick bar. It’s more like a cookie made in a sheet pan. It’s gooey, and I’m a sucker for the edges, which are my favorite part.
Can I add Other Flavors to the Cake Mix?
The versatility of this dish is one of its best features. I’ve made them using red velvet cake mixes, chocolate cake mixes, and birthday cake mixes, and they’ve always turned out great! Plus, feel free to experiment with other varieties of chips and nuts.
When the holiday baking chips come out, I get extremely excited. You could have a lot of fun with this dish, and no one but you will realize how simple it was to prepare.
Prepare ahead of time
- To store: These cookies can be kept at room temperature for up to a week in an airtight container or bag.
- To freeze: Place cookies in a covered container or bag, divided by parchment paper (to prevent sticking). Freeze for a maximum of three months in advance.
Customize to Your Cravings
- Use any type of chocolate chip you desire, including dark, milk, semi-sweet (traditional), butterscotch, peanut butter, and white. Dark is what I use.
- Before baking, toss in some Skor pieces.
- Toss chopped walnuts, macadamia nuts, or pecans into the batter.
Sizes of Pans Possible
A 9-inch square pan with a capacity of around 10 cups was required for the mix. As a result, all of the following pan choices will work:
- 9″ x 9″ square
- 9″ spring form pan
- 10″ x 15″ jelly roll pan
- 11″ x 7″ rectangle
It’s possible that the baking times will need to be adjusted. The first three will take around the same 30 minutes. It took 18-20 minutes on the jelly roll pan, which I used to speed things up. Even less if you thoroughly extend the dough out to the edges.
Ingredients for Lazy Chocolate Chip Cookie Bars
- salted butter
- semi-sweet chocolate chips
- yellow cake mix
To Make Lazy Chocolate Chip Cookie Bars, Follow These Instructions:
Preheat the oven to 350 degrees Fahrenheit. Using nonstick cooking spray, coat a 9×13-inch baking dish. I prefer the one that contains flour (Baker’s Joy).
Combine the dry cake mix, melted butter, and beaten eggs in a mixing bowl.
Since the batter will be fairly thick, it will be simpler if you use an electric or stand mixer. Add the chocolate chips to the mix. In a greased baking dish, spread the batter.
And because the batter is so thick, I prefer to coat my hand with nonstick cooking spray and then push it about with my hand.
Place it in the oven and bake for 20-25 minutes, or until it is uniformly spread out.
It will bubble up as it cooks and turns golden brown, mostly around the edges, when finished.
And, like any delicious chocolate chip cookie, I prefer to eat these while they’re still warm, so you’ll often find me taking nibbles from this pan before it’s completely cool! This is also an excellent basis for ice cream dessert.
Share the image below to your Pinterest board if you like these lazy chocolate chip cookie bars recipe!
List of Ingredients
- 5 tbsp melted salted butter
- 2 large eggs, beaten
- 12-ounce bag of semi-sweet chocolate chips
- 25-ounce box of yellow cake mix
- Preheat the oven to 350 degrees Fahrenheit.
- Using nonstick cooking spray, coat a 9 x 13-inch baking dish. I prefer the one that contains flour.
- Stir the dry cake mix, melted butter, and beaten eggs in a mixing basin. Because the batter will be pretty thick, it will be simpler if you use an electric or stand mixer.
- Add the chocolate chips and mix well.
- Pour thick batter onto a prepared baking dish and spread evenly. Because the batter is so thick, I prefer to coat my hand with nonstick cooking spray and then distribute it about with my hand.
- Place it in the oven and bake for 20-25 minutes, or until it is uniformly spread out.
- It will bubble up while cooking and turn golden-brown all-around edges when finished. Allow time for cooling.
I hope this recipe for lazy chocolate chip cookie bars helped you with what is supposed to and that is to let you enjoy your laziness and make awesome cookies for you and your family. 🙂
If you have any questions about these lazy cookie bars, feel free to comment below this post, and I’ll reply.
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