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Baking Recipes -
Sachertorte
Recipe
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Baking
Recipes
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Sachertorte Recipe
Ingredients
Makes
1 cake
-
175 g/6 oz
butter,
softened
175 g/6 oz
caster sugar
175 g/6 oz plain dark chocolate, melted
8
eggs, separated
150 g/5 oz plain flour, sifted
Filling and icing:
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5
tablespoons apricot jam, warmed and sieved
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250 g/8
oz plain dark chocolate
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2
tablespoons milk
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25
g/1 oz milk chocolate
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sugar flowers, to decorate
Method:
-
Grease and flour a 23 cm/9 inch round cake tin.
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Place the butter and sugar in a mixing bowl and beat
with a wooden spoon for about 10 minutes until pale
and fluffy. Gradually beat in the melted chocolate
until evenly mixed, then beat in the egg yolks.
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Whisk the egg whites in a grease-free bowl until
stiff peaks form, then fold carefully into the
mixture, using a metal spoon. Carefully fold in the
sifted flour.
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Pour the mixture into the prepared tin. Bake in a
preheated oven, 160°C (325°F), Gas Mark 3, for 1
hour until firm to the touch. Cool in the tin for 10
minutes, then turn the cake out on to a wire rack
and leave to cool completely before filling and
icing.
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Split the cake in half and sandwich together with
half the jam. Brush the top and sides with the
remaining jam. Melt the plain chocolate in a bowl
set over a saucepan of hot water, and then remove
from the heat and stir in the milk. Pour the
chocolate evenly over the cake, using a palette
knife to coat the sides. Leave to set completely.
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Melt the milk chocolate in a heatproof bowl set over
a pan of gently simmering water. Place in a grease
proof paper piping bag fitted with a thin writing
nozzle. Pipe the word 'sacher' in flowing writing
over the cake.
-
Decorate with a few sugar flowers,
attaching them to the cake with dabs of melted
chocolate so that they adhere firmly to the
chocolate icing.
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