Sachertorte recipe
- 90 g (3.2oz) dark chocolate, chopped
- 75 g (2.6oz) butter, softened
- 3 tbsp sugar
- 2.5 tbsp caster/superfine sugar
- 100 g (3.5oz) egg whites (about 3 egg whites)
- 2.5 tbsp plain/all-purpose flour
- 3 tbsp cornflour/cornstarch
- 2 tsp cocoa powder
- 4 tbsp ground almonds
- 3 egg yolks
- 150 g (5.3oz) apricot jam
- 1 batch of Ganache Topping (see method)
- Preheat the oven to 180C (350F) Gas 4.
- Prepare a deep, 18-cm round springform cake pan, lined with greaseproof paper.
- Melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water).
- Allow to cool slightly.
- Beat the butter and 3 tablespoons sugar together in a stand mixer or in a bowl with an electric whisk until pale and fluffy; whisk together the 21/2 tablespoons caster/superfine sugar and the egg whites until stiff peaks form; sift together the flour, cornflour/cornstarch, cocoa powder and ground almonds.
- Stir the egg yolks briskly into the melted chocolate, then stir this into the creamed butter.
- Mix well, then fold in the sifted ingredients with a large metal spoon.
- Finally, fold in the meringue in 3 stages.
- Spoon the mixture into the prepared cake pan and bake in the preheated oven for 20 minutes.
- Allow to cool.
- For the ganache topping: put 200 ml whipping cream, 2 tbsp glucose syrup and 3 tbsp butter in a saucepan and bring to the boil over low heat.
- Pour it into a heatproof bowl and add 240g dark and 160g milk chopped chocolate.
- Using a spatula, start to mix in a circular motion, just in the centre of the bowl.
- Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
- Gradually widen the circle until all the chocolate has melted.
- Now allow the ganache to cool and thicken slightly to a spreadable consistency.
- Cut the cooled cake horizontally into 2 layers using a large, serrated knife.
- Spread half the jam over one layer and put this layer on the base of the cake pan.
- Top with a little ganache and place the second cake layer on top.
- Spread the ganache all over the cake with a palette knife.
- Refrigerate to set for 2 hours or until set.
- Place the cake on a wire rack set on a tray.
- Heat the remaining jam with a splash of water, bring to the boil, then pour over the cake.
- Refrigerate to set for 1 hour.
- Reheat the remaining ganache to soften it and pour it over the cake, spreading if needed.
- It is traditional to pipe the word Sacher on the cake, to serve.
chocolate, butter, sugar, sugar, egg whites, flour, cornflourcornstarch, cocoa, ground almonds, egg yolks, apricot, batch
Taken from www.lovefood.com/guide/recipes/20709/sachertorte-recipe (may not work)