sachertorte
I made sachertorte for Christmas Eve dinner. I was really happy with it. Other than the last bite or so near the edge, it was very moist. I think I'll try lowering the unusually high oven temp to a more conventional 350F next time and seeing if that doesn't make it more uniformly moist. I seldom remember to photograph my cakes whole, but here's
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http://www.joepastry.com/2009/sacher_torte_recipe/
uses regular sugar instead of powdered, cake flour instead of all-purpose, and baked on the lowest rack at 325, with a wooden spoon propping the door ajar for the first 15 minutes to help avoid doming:
"Put the pan into the oven and prop the door open with a wooden spoon for 15 minutes (this will help the top rise evenly). Remove the spoon and close the oven door. Bake for 35-45 minutes more, until the top springs back when patted gently. Remove from the oven and cool on a wire rack in the pan. The cake will keep at room temperature overnight, uncovered, if you’d like."
glaze made smooth by running it through the food processor instead of straining out the solids.
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