Sachertorte Recipe
Ingredients
| Unsalted butter | 165 Gram, softened | |
| Sugar | 165 Gram | |
| 7 eggs, separated, whites stiffly beaten | ||
| Plain chocolate | 165 Gram, melted | |
| 100 g plain flour, sieved, 40 g ground almonds | ||
| Apricot jam | 100 Gram | |
| Double cream | 100 Milliliter (Chocolate icing:) | |
| 2 X 5 ml spoons brandy | ||
| 100 g plain chocolate, broken into pieces | ||
| Chocolate leaves, to decorate | ||
| Icing sugar, for dusting | ||
Directions
This is one of Vienna's most famous cakes, renowned for its lightness, which is achieved by the high proportion of egg whites.
Butter and line an 18 cm/7 inch round cake tin with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Beat the butter in a mixing bowl, until pale and soft.
Add the sugar and beat until light and fluffy.
Add the egg yolks, 1 at a time, beating well after each addition.
Stir in the melted chocolate.
Sift the flour and almonds into the bowl and fold into the butter mixture.
Gently fold in a third of the beaten egg whites, then fold in the rest.
Pour the mixture into the tin and bake in a preheated oven for 45-55 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave the cake in the tin for 10 minutes before turning it out to cool completely.
Warm the apricot jam and spread it over the top and sides of the cake.
Leave it to set.
To make the icing, place the cream in a saucepan with the brandy and bring just to the boil.
Add the chocolate pieces and stir until the chocolate melts and is thick and smooth.
Pour the chocolate mixture evenly over the cake and leave to set, about 15 minutes.
Decorate with chocolate leaves, dusted with icing sugar.
Butter and line an 18 cm/7 inch round cake tin with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Beat the butter in a mixing bowl, until pale and soft.
Add the sugar and beat until light and fluffy.
Add the egg yolks, 1 at a time, beating well after each addition.
Stir in the melted chocolate.
Sift the flour and almonds into the bowl and fold into the butter mixture.
Gently fold in a third of the beaten egg whites, then fold in the rest.
Pour the mixture into the tin and bake in a preheated oven for 45-55 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave the cake in the tin for 10 minutes before turning it out to cool completely.
Warm the apricot jam and spread it over the top and sides of the cake.
Leave it to set.
To make the icing, place the cream in a saucepan with the brandy and bring just to the boil.
Add the chocolate pieces and stir until the chocolate melts and is thick and smooth.
Pour the chocolate mixture evenly over the cake and leave to set, about 15 minutes.
Decorate with chocolate leaves, dusted with icing sugar.
Chef
