Sachertorte

This recipe is from Green & Black’s cookbook. It has become a regular to make for mama’s birthday as it is her favourite, as well as for other occasions as it is snazzy and yummy.

Recently made it for my sister’s 20th – and had to put unicorns on it, of course.

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It is flourless, non-alcoholic, contains ground almonds, but is certainly covered in chocolate.

I would definitely recommend using dark chocolate for the actual torte, but using milk instead of dark for the top coat is absolutely fine.

Sachertorte is a specific type of chocolate cake that was invented by Franz Sacher in Austria in 1832 for a prince. n 1832, Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, then in his second year of training in Metternich’s kitchen. The Prince is reported to have declared: “Let there be no shame on me tonight!” While the torte created by Sacher on this occasion is said to have delighted Metternich’s guests, the dessert received no immediate further attention. Sacher’s eldest son Eduard carried on his father’s culinary legacy, completing his own training in Vienna with the Royal Pastry Chef at the Demel bakery, during which time he perfected his father’s recipe and developed the torte into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Vienna’s culinary specialties.

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Sachertorte 
(Serves 10, 23cm/9in cake tin)
-200g dark chocolate -6 eggs -310g granulated sugar
-150g ground almonds -1 1/2 tsp freshly ground coffee -6 tbsp apricot jam
-100g dark/milk chocolate -40g salted butter
  1. Preheat the oven to 180C/350F/Gas mark 4. Line your cake tin with baking parchment.
  2. Melt the chocolate in a microwave.
  3. Separate 5 of the eggs. Whisk egg yolks and the whole egg with the granulated sugar in one bowl until thick and creamy.
  4. In another bowl, whisk the egg whites to form stiff peaks.
  5. Add the ground almonds, coffee grounds and melted chocolate to the egg yolk mix, stir well.
  6. Fold in the egg whites.
  7. Pour the mix into the prepared cake tin and bake for 1 hour. After 40 minute, cover the top of the cake with foil or baking parchment to prevent it from burning. It will be a sticky cake so a skewer inserted into the middle will not come out clean. Leave the cake in the tin on a wire rack to cool slightly.
  8. Melt the jam over a low heat, and brush over the surface of the cake.
  9. Remove from the tin and leave to cool on the wire rack completely.
  10. To make the icing, melt the chocolate in the microwave. Add the butter and stir until it has the consistency of thick pouring cream.
  11. Carefully, pour over the cooled cake and smooth out evenly with the back of a spoon or a spatula. Leave to set. To make this quicker, place in the fridge for a while.
  12. Decorate as like and serve. Store in an airtight container for up to three days.
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Sister’s 20th birthday cake

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