3 oz. dark chocolate, chopped
5 T butter, softened
2 T sugar
1 1/2 T superfine sugar
1/2 cup egg white (about 3 egg whites)
2 1/2 T all purpose flour
3 T cornstarch
2 t cocoa powder
4 T ground almonds
3 egg yolks
2/3 cup apricot jam
(for ganache)
1 cup whipping cream
2 T glucose syrup
3 T butter
8 oz. dark chocolate, chopped
6 oz. milk chocolate, chopped
[how to make]
*Prepare a 7" round springform cake pan lined with greaseproof paper.
*Preheat the oven 350 degrees.
*Melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water. Allow to cool slightly.
*Beat the butter and 3 T sugar together in a stand mixer or in a bowl with an electric whisk until pale and fluffy; whisk together the 2 1/2 \t superfine sugar and the egg whites until stiff peaks form; sift together the flour, cornstarch, cocoa powder and ground almonds.
*Stir the egg yolks briskly into the melted chocolate, then stir this into the creamed butter.
*Mix well, then fold in the sifted ingredients with a large metal spoon.
*Finally fold in the meringue in 3 stages.
*Spoon the mixture into the prepared cake pan and bake in the preheated oven for 20 minutes.
*Allow to cool while you make the ganache topping.
(for the ganache topping)
* Put the cream, glucose and butter in a saucepan and bring to the boil over low heat.
*Pour it into a heatproof bowl and add the chocolates.
*Using a spatula, start to mix in a circular motion, just in the center of the bowl.
*Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
*Gradually widen the circle until all the chocolate has melted.
(for the assembly)
*Cut the cooled cake horizontally into 2 layers using a large, serrated knife.
*Spread half the jam over one layer.
*Top with a little ganache and place the second cake layer o top.
*Spread the ganache all over the cake with a palette knife.
*Refrigerate to set for 2 hours or until set.
*Place the cake on a wire rack set on a tray.
*Heat the remaining jam with a splash of water, bring to the boil, then pour over the cake.
*Refrigerate to set for 1 hour.
*Reheat the remaining ganache to soften it and pour it over the cake, spreading if needed.
*It is traditional to pipe the word "Sacher" on the cake to serve.
(I put Christmas decoration instead this time.)
-makes 8-
Note: I found this recipe in "Patisserie at Home" by Will Torrent.
Labels: Sachertorte recipe, torte recipe
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