how to make Sachertorte; Austrian-style rich fluffy chocolate cake sandwiched with sweet apricot jam and drenched in smooth dark chocolate ganache.
Original recipe posted on my site: [ Ссылка ]
#baking #recipes #sachertorte
Support the channel on Patreon: [ Ссылка ]
*THANKS TO AMELIA, CASEY, REBECCA, DAVE, ASHLEY, AND WERLOCK FOR THE PATREON SUPPORT*
MY ETSY STORE: [ Ссылка ]
Get your own Willie's Cacao 70% Chulucanas dark chocolate drops here (affiliate link): [ Ссылка ]
~ * SACHERTORTE RECIPE * ~
INGREDIENTS
For the sachertorte:
- 90g (3 oz) dark chocolate (I use Willie’s Cacao 70% Chulucanas)
- 90g (6 tbsp) soft salted butter
- 4 large eggs, separated into yolks and whites
- 125g (1 cup) icing sugar
- 50g (scant ½ cup) plain flour
- 15g (1 tbsp) cocoa powder
For filling and decorating:
- 100g (6 tbsp) apricot jam, ideally with high fruit content
- 150ml (generous ½ cup) double or whipping cream
- 100g (3 ½ oz) dark chocolate, plus extra for decorating (I use Willie’s Cacao 70% Chulucanas)
INSTRUCTIONS
For the sachertorte:
1) Preheat your oven – 160 C / 140 C fan / 320 F / gas mark 3 – and grease and line a 18cm (7 in) round springform cake tin.
2) Melt your dark chocolate in a medium heatproof bowl, either over a pan of simmering water or in short blasts in the microwave. Once smooth, set aside to cool slightly.
3) In a separate large bowl, beat the butter with a whisk or wooden spoon until it’s pale and fluffy.
4) Add each egg yolk to the butter one at a time, beating thoroughly in between each addition until it the mixture is smooth and golden. Set aside for a moment.
5) With either a regular or electric whisk, beat the egg whites vigorously in a separate large bowl until holding soft white peaks.
6) One tablespoon at a time, add in your sugar. Continue whisking until the mixture holds glossy but droopy peaks.
7) Add your cooled melted chocolate and one third of your egg white mixture into your butter mixture and stir thoroughly to loosen and combine.
8) Add the remaining egg white mixture, and sift over the flour and cocoa.
9) Gently fold all the cake ingredients together until smoothly combined into an airy chocolate cake batter. (Try not to stir too much though, as this can knock out the air and result in a heavy cake!)
10) Pour the cake mixture into your prepared tin.
11) Bake in the preheated oven for 35-40 minutes or until well-risen. A skewer inserted into the centre of the cake should be cleanly removed once it’s ready!
12) Remove the cake from the oven and allow it to cool completely in its tin.
For filling and decorating:
1) Once your cake has cooled to room temperature, carefully use a sharp serrated knife to halve it along the centre to create two thinner cakes.
2) Slather one half with the apricot jam, and sandwich it with the remaining cake half.
3) In a small saucepan over a low heat, warm the cream until just hot to the touch and gently steaming.
4) Pour the hot cream over your dark chocolate and allow to sit for 1 minute.
5) Stir the chocolate and cream mixture gently until it becomes a glossy, smooth chocolate ganache.
6) Place your cake on a wire rack (or anything that will allow chocolatey drips to escape) over a wide plate.
7) Pour your chocolate ganache over your cooled, sandwiched cake and allow gravity to pull the ganache evenly over the top and sides.
8) Allow the cake to set for 15-20 minutes before moving to your serving plate.
9) Sprinkle over some chopped chocolate, or decorate however you like.
10) Enjoy!
TikTok: [ Ссылка ]
Twitter: [ Ссылка ]
Instagram: [ Ссылка ]
THANKS FOR WATCHING!
x
