Sachertorte
Sachertorte
Easy,
delicious and healthy Sachertorte recipe.
Serves 10-12 people
Ingredients
·
255G/ 8oz plain dark chocolate
,chopped into small pieces
·
150g / 5oz / 2/3 cup butter ,
softened
·
115g / 4oz / ½ cup caster sugar
·
8 eggs , separated
·
115g / 4oz / 1 cup plain flour
FOR THE ICING
·
225G / 8oz plain dark chocolate,
cut into small pieces
·
200g / 7 oz / scant 1 cup caster
sugar
·
15 ml / 1 tbsp golden syrup
·
250ml 8fl oz / 1 cup vanilla
essence plain chocolate leaves, to decorate
Procedure
1.
Preheat over to 1800C / 3500F / gas
4. Grease a 23 cm / 9 in round spring from cake tin and the with non-stick
baking paper. Melt the chocolate in a heatproof bowl over barely simmering
water set the bowl aside
2.
Cream the butter with the sugar in
a mixing bowl until pale and fluffy. The add the egg yolks, one at a time,
beating after each addition. Beat in the melted chocolate, the sift the flour
over the mixture, and fold it in evenly.
3.
Whisk the egg whites in a clean,
grease-free bowl until stiff, the stir about a quarter of the whites into the
chocolate mixture to lightly it. Fold in the remaining whites.
4.
Tip the chocolate mixture into the
prepared cake tin and smooth level. Bake for about 50-55 minutes, the turn out
carefully on to a wire rack and leave to cool completely.
5.
Make the glaze. Heat the apricot
jam with the lemon juice in a small saucepan until melted, the strain through a
sieve into a bowl. Once the cake is make two, slice even-size layers.
6.
Brush the top and each layer with
the apricot glaze, then sandwich then together. Place on a wire rack
7.
Make the icing. Mix the chocolate,
sugar golden syrup, cream and vanilla essence in a heavy saucepan. Heat gently
stirring constantly, until the mixture is thick and smooth. Simmer gently for
3-5 miniature, without stirring, until the mixture registers 950C /2000F on a
sugar thermometer. Pour the icing the quickly over the cake, spreading to cover
the top and side complete leaves, then serve with whipped cream, if whished.
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