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Sachertorte
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Prep Time:
20 minutes
20 minutes
Cook Time:
50 minutes
50 minutes
Total Time:
70 minutes
70 minutes
Indulgent Viennese chocolate cake by David Prior: a must-try masterpiece.
Ingredients:
- 150g softened unsalted butter, chopped
- 380g dark chocolate, chopped
- 100g dark chocolate, melted (optional)
- 4 eggs, separated,
- 2 eggwhites, extra
- 440g caster sugar
- 75g plain flour
- 60g almond meal
- 480g apricot jam
- 20.00 ml dark rum
Instructions:
- Preheat your oven to 180°C. Prepare your 22cm springform pan by greasing and lining it with baking paper. Melt 180g of chopped chocolate with butter in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Let it cool slightly.
- In a separate bowl, whisk together 4 egg yolks and 1/4 cup (55g) sugar until pale and thick using electric beaters. Slowly incorporate the cooled chocolate mixture, beating until well combined.
- Whisk 6 egg whites in a bowl until soft peaks form. Gradually add 3/4 cup (165g) sugar and whisk until stiff and glossy. Fold in one-third of the meringue into the chocolate mixture, then gradually fold in the rest. Sift over flour, almond meal, and 1/2 teaspoon salt, then fold in. Spoon the batter into the pan and bake for 45 minutes or until a skewer comes out clean. Cool the cake slightly in the pan, then flip onto a wire rack to cool completely.
- Heat jam in a saucepan over medium heat until melted. Stir in rum and strain through a sieve. Allow to cool briefly.
- Using a bread knife, carefully slice the cake in half horizontally. Place the bottom layer back on the rack. Spread one-third of the apricot glaze over the top of the bottom layer. Then, place the top layer of the cake on top. Spread the remaining apricot glaze over the top and sides, letting the extra drip through the rack. Refrigerate for a minimum of 30 minutes, or until the glaze is firm.
- Combine the leftover 1 cup (220g) sugar and 1/2 cup (125ml) water in a saucepan, and bring to a boil while stirring until the sugar dissolves. Next, add the remaining 200g chopped chocolate, take the saucepan off the heat, and stir until the mixture is smooth. Let it cool and thicken slightly. Pour the chocolate glaze onto the cake's center, allowing it to spread evenly and drip down the sides. Refrigerate the cake for 2 hours until the glaze is set. For an added touch, pipe extra melted chocolate into a piping bag with a fine nozzle and inscribe 'Sacher' on top.