Sachertorte Prepared With Apricot Jam Recipe
Sachertorte is simply out of the world!. This yummy and addictive chocolate cake has no equals in the world of cakes. Try the mouth watering Sachertorte for yourself!
Ingredients
| 4 oz. plus 1 teaspoon butter | ||
| 6 oz. dark cooking chocolate, broken into pieces | ||
| Sugar | 6 Ounce | |
| Vanilla essence | 1 Teaspoon | |
| Egg yolks | 6 | |
| Flour | 3 Ounce | |
| 8 egg whites, stiffly whipped | ||
| Apricot jam | 6 Tablespoon | |
| CHOCOLATE ICING | ||
| 8 oz. dark cooking chocolate, broken into pieces | ||
| 4 fl. oz. double cream | ||
| Icing Sugar | 12 Ounce | |
Directions
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the teaspoon of butter, grease a 9 inch cake tin with a removable base.
Set aside.
In a heatproof bowl set over a pan of simmering water, melt the chocolate over low heat.
Remove the pan from the heat and lift the bowl out of the pan.
Set aside.
In a mixing bowl, beat the remaining butter and the sugar together until they are light and fluffy.
Beat in the melted chocolate and the vanilla essence.
Gradually beat in the egg yolks, one at a time, adding a tablespoon of flour with each yolk.
With a metal spoon, fold in the remaining flour, and then the egg whites.
Spoon the batter into the prepared cake tin and smooth over the top with the back of the spoon.
Place the tin in the centre of the oven.
Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and set it aside to cool in the tin for 30 minutes.
Turn the cake out of the tin on to a wire rack and slice it in half, crosswise.
Set aside to cool completely.
Meanwhile, in a small saucepan, melt the apricot jam over low heat, stirring constantly.
Remove from the heat and set the jam aside to cool to lukewarm.
Meanwhile, make the icing.
In a heatproof bowl set over a pan of simmering water, melt the chocolate over low heat.
Remove the pan from the heat and lift the bowl out of the pan.
Set aside to cool for 10 minutes.
Beat in the cream and icing [confectioners'] sugar, beating until the mixture is smooth.
Using a flat bladed knife, spread half the apricot glaze over the top of the bottom, cake half and sandwich the two halves together.
Spread the rest of the glaze over the top and sides of the cake.
Rinse the knife and spread the chocolate icing over the top and sides of the cake, ensuring that the icing is smooth.
Place the cake on a decorative serving plate and set aside in a cool place for 2 hours, or until the icing has set.
With the teaspoon of butter, grease a 9 inch cake tin with a removable base.
Set aside.
In a heatproof bowl set over a pan of simmering water, melt the chocolate over low heat.
Remove the pan from the heat and lift the bowl out of the pan.
Set aside.
In a mixing bowl, beat the remaining butter and the sugar together until they are light and fluffy.
Beat in the melted chocolate and the vanilla essence.
Gradually beat in the egg yolks, one at a time, adding a tablespoon of flour with each yolk.
With a metal spoon, fold in the remaining flour, and then the egg whites.
Spoon the batter into the prepared cake tin and smooth over the top with the back of the spoon.
Place the tin in the centre of the oven.
Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and set it aside to cool in the tin for 30 minutes.
Turn the cake out of the tin on to a wire rack and slice it in half, crosswise.
Set aside to cool completely.
Meanwhile, in a small saucepan, melt the apricot jam over low heat, stirring constantly.
Remove from the heat and set the jam aside to cool to lukewarm.
Meanwhile, make the icing.
In a heatproof bowl set over a pan of simmering water, melt the chocolate over low heat.
Remove the pan from the heat and lift the bowl out of the pan.
Set aside to cool for 10 minutes.
Beat in the cream and icing [confectioners'] sugar, beating until the mixture is smooth.
Using a flat bladed knife, spread half the apricot glaze over the top of the bottom, cake half and sandwich the two halves together.
Spread the rest of the glaze over the top and sides of the cake.
Rinse the knife and spread the chocolate icing over the top and sides of the cake, ensuring that the icing is smooth.
Place the cake on a decorative serving plate and set aside in a cool place for 2 hours, or until the icing has set.
Chef
