Ann's Sachertorte Recipe (chocolate cake)
SKU: SACHERTORTE
The Sachertorte is a famous Austrian chocolate-marmalade cake. "Sacher" is the name and "torte" is the German word for cake.
The appearance of the Sachertorte is simple. Where other cakes compete with many colours, fruits, nuts and artful sugar coating,the Sachertorte is one coloured, smooth and slightly shining and has the aura of elegance and tradition.
RECIPE:
175g dark chocolate (50-55% cocoa)
110g soft butter
110g golden caster sugar
4 large egg yolks lightly beaten
4 egg whites
¼ teaspoon vanilla extract
4 oz (110 g) plain flour
1/2 teaspoon baking powder
For the icing:
6 oz (175 g) dark chocolate (50-55 per cent cocoa solids)
5 fl oz (150 ml) double cream
2 teaspoons glycerine (optional)
2 teaspoons smooth apricot jam
Pre-heat the oven to gas mark 2, 300°F (150°C).
Make in an 8 inch (20 cm) springform cake tin, lightly greased and the base lined with baking parchment.
Start off by melting the chocolate for the cake into a heatproof bowl over a saucepan of simmering water adn leave to melt slowly.
Whisk the butter and sugar until very pale and fluffy. Now beat in the egg yolks, a little at a time, whisking well after each addition.
When the chocolate has cooled slightly, fold it gradually into the creamed butter mixture and then add the vanilla extract. Sift the flour and baking powder together into a bowl, then put it all back into the sieve and sift it into the mixture a little at a time, carefully folding it in with a large metal spoon.
Whisk the egg whites to the stiff-peak stage, which will take 3-4 minutes, and then carefully fold them into the mixture, bit by bit, still using a metal spoon.
Now pour the mixture into the prepared cake tin, level the top and bake it on the middle shelf of the oven for about 1 hour, or until firm and well risen. Allow the cake to cool in the tin for 10 minutes before turning it out on to a cooling rack until quite cold.
Now warm the apricot jam and brush the cake all over with it.
To make the icing:
melt the chocolate with the cream, again in a bowl over simmering water. Then remove the bowl from the heat, and stir in the glycerine (optional), to give a coating consistency. Pour the icing over the whole cake, making sure it covers the top and the sides completely. Then leave it to set, which will take 2-3 hours.
Serve with a dollop of fresh cream - yummy!
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