Sachertorte is a culinary Masterpiece of Austrian origin. This decadent chocolate cake is made by sandwiching apricort preserves between two layers of chocolate cake. The cake is soft and moist and the apricot preserve adds some extra sweetness to the cake. Silky smooth chocolate ganache is then poured over the cake to complete the drop-scene. Unlike Tiramisu Cake which is coffee flavoured this one is pure chocolate pleasure.
This sachertorte has a very sad story behind it, for those of you who are regular readers of my blog might have noticed that I have photos to go with every step of the recipe. This time you wont find any photos because just when I was to take pictures of the finished cake next day, I found no photos of the steps because my memory card got corrupted.
The saddest part of this story is that I had worked very hard on them because whenever I take a picture my youngest son asks,"Mama did you take a photo while dancing?". So those were pretty good as compared to the previous ones. Anyway, Here I am with the final picture and the detailed recipe. Try the recipe and you will experience the unbeatable rapturous pleasure of pure chocolate indulgence.
Prep Time:20 mins☻ Baking Time: 40 mins☻ Serves: 5☻ Cuisine: Austrian
IngredientsQuantity
all purpose flour 1 cup
corn flour1/2 cup
eggs6
icing sugar1 cup
butter softened at room temperature168g
baking powder1 tsp
dark chocolate (melted)5oz
salta pinch
plain chocolate150g
double cream150g
icing sugar1 cup
apricot jam300g
1. Butter a 9 inch baking tin, line with parchment paper.
2. Sieve the flour with baking powder and cornflour Set aside.
3. Separate the whites from yolks and start beating them with pinch salt, beat until stiff and set aside.
4. Now beat the soft butter with icing sugar until light and fluffy.
5. Add the yolks one at a time and beat until creamy.
6. Fold in the dry ingredients i.e.flour, baking powder and corn flour.
7. Mix in the 5oz melted chocolate.
8. Beat in half whites, then fold in the rest.
9. Pour in the prepared tin and place in a pre-heated oven and bake at 180 degrees C for 40 mins.
10. Let the cake cool on a wire rack and then slice into two equal layers.
For The Apricot Filling:
1. Microwave the apricot jam for 1 minute. Spread on the bottom layer, cover with the top layer. Leave to set.
For The Chocolate Ganache:
1. Break the chocolate into pieces, pour the cream in a sauce pan on medium heat. When the cream is hot remove from heat and add the chocolate pieces.
2.Stir until the chocolate has melted. Let cool and then pour in the center of the cake. Spread the ganache all over the cake and then refrigerate to set.
