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Request Bake #2 – Sachertorte

September 18, 2011

Finally, someone threw down another gauntlet.

Carol (tweeter, blogger, creative lady) challenged me to make a Sachertorte and I was very pleased to oblige.

*update* Oooh look! They had to make Sachertorte in the final of Great British Bake Off

Sachertorte
Sachertorte for Carol – why not challenge me?

After a little twitter and google research @ScrumptiousSal mentioned that she had also tackled this one, so I decided to go with her recipe since I could compare results. Please Please do read her post on it – the 3 options for the origins of sachertorte made me laugh out loud – it involves badgers! I then discovered that I already owned the recipe book which she had used (the snappily titled Green & Black’s Chocolate Recipes: Unwrapped – From the Cacao Pod to Muffuns, Mousses and Moles) I really should actually look at my bookshelf sometimes before I go running to twitter.

There seems to be variation regarding the inclusion of almonds/coffee and whether the glaze is apricot or marmalade, but I decided to stick rigidly to the Green & Black’s recipe. Sadly, the supermarket tried to scupper my plans by only having G&B’s Dark Chocolate with Cherries. Would that stop me? No way! I melted it and sieved out the cherries. Now if that’s not commitment to the cause, I don’t know what is.

I was relatively pleased with how it turned out, though I was expecting it to be richer and more gooey. However,  I’ve never had Sachertorte and having chatted to others and had feedback from Carol and her colleagues I’m told that it is meant to be quite dry because of the egg whites. Presumably this is why you can get away with such a rich glaze. How would you describe what it should be like?

Is the texture right?

Anyway, enough rambling. Without further ado here is the recipe and the results.

Sachertorte

with thanks to Sal and Green & Black’s

For the Torte:

Melted butter for greasing
200g of dark chocolate, minimum 60% cocoa content, broken into pieces
6 eggs
310g granulated sugar
150g ground almonds
1 1/2 teaspoons freshly ground coffee
6 tablespoons good quality apricot jam 

For the Icing:

100g best dark chocolate, minimum 60% cocoa solids, broken into pieces
40g unsalted butter

Also needed:
9 inch springform tin
Greaseproof paper

Preheat the oven to 350°F. Brush the pan with melted butter, then line it with parchment paper. Alternatively, butter the pan and dust with ground almonds to coat.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
Separate 5 of the eggs, then whisk the egg yolks, the whole egg, and the sugar until the mixture is thick and creamy.
In a separate and very clean bowl, whisk the egg whites until stiff peaks form. 
Add the ground almonds, coffee grounds, and melted chocolate to the egg yolk mixture and stir well. Gently fold in the egg whites and pour into the prepared pan.
Bake for 1 hour, covering the cake with foil after 40 minutes to prevent the top from over browning. A skewer inserted into the center of the cake should come out clean.
Release the spring-form ring but leave the cake on the bottom part of the pan to cool on a wire rack.

Once the cake is cooled:

Melt the apricot jam over a low heat, strain, and then brush it over the cake.
To make the icing, melt the chocolate in a heatproof bowl set over a saucepan of simmering water.

Add the butter and stir until it has the consistency of thick pouring cream. Pour the icing evenly over the cake, smoothing it over the top and sides using the back of a metal spatula.
Let it set.
Pipe on the traditional “Sachertorte” writing in pure chocolate using a thin nozzle or get a chocolate icing pen from the supermarket.

I reckon it needs a good cup of coffee with it
And eat…

.

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One Comment leave one →
  1. Caz permalink
    September 21, 2011 1:42 am

    Gill is AMAZING and the cake is AWESOME. My consultant thought that it was one of the best chocolate cakes she has ever had … So good work Mrs Bland, and I seriously would encourage anyone to request another bake :p

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