Tuesday, 9 October 2012

Sacher Torte

It's a slab o'chocolate

As I am such a fan of making cakes, I always try my best in rustling one up when it comes to a special occasion - like a birthday! It was my friend's the other day and I asked her what she would like. She said Sacher Torte. So here it is. Unfortunately I was a little rushed in having to get out the door and transport it so I didn't glaze the sides for fear of it all getting a bit too messy on the tram. You need to have quite a bit of time to make this one as there's lots of 'letting it cool' parts. I am also glad a photo was snapped before the knife got to it. It's based on a Mary Berry recipe. Can't go wrong there.

for the cake
140g dark chocolate - I used a mix of 85 and 70%
140g soft butter
115g sugar
1 tsp vanilla
5 eggs, separated
90g ground almonds
50g plain flour

for the glaze
4 tblsp apricot jam (no bits)
140g 70% chocolate
200ml pouring cream
4 squares milk chocolate

-preheat the oven to gas mark 4/180C. Grease the sides and line the bottom of a 22cm loose bottomed tin.
-melt the chocolate in a bowl over a pan of simmering water. Leave to the side.
-Beat the butter in a large bowl with electric beaters until nice and soft, then add the sugar and beat until incorporated.
-Add the cooled chocolate and vanilla and mix, followed by the egg yolks. 
- Sieve the almonds and flour over the top and fold in. It should be pretty thick and stiff by now.
- Whisk the egg whites in a clean bowl until quite stiff. Fold these in to the chocolatey batter. Do this by sacrificing one third to loosen the mix - i.e mix the first third in without a care for losing air, then gently fold in the rest.
-Spoon in to the tin and level the top. Bake for 40 minutes. It should have risen up -  check the centre with a knife. Once cooked, remove from the oven, then the tin after 5 minutes and leave to cool on a rack.
- Heat the jam and then brush on to the cooled cake and allow to set. 
-Heat the cream in a small pan till it's nearly boiling, then turn off the heat and add in the dark chocolate for the glaze. Stir. Cool until it's the right consistency to coat the cake without being too runny, and cover the cake. Cool. Melt the milk chocolate, pour in to a wee bag made out of baking paper and pipe 'Sacher' on top. 

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