Anne's Recipe - Sacher Torte - 14 Feb
SACHER TORTE - Deliciously decadent, dessert for Valentine's Day
A famous speciality of Vienna's "Hotel Sacher", this rich dark chocolate cake is layered with a lemony, apricot jam filling then covered completely in a thick coating of chocolate. The perfect finish to your Valentine's Day menu would be coffee and a glass or two of an Italian late harvest sweet wine - Pissito
175g cooking chocolate - Belgian style
100g butter - softened
1/2 cup caster sugar
4 large egg yolks
1/4 teaspoon vanilla essence
1 cup flour
1/2 teaspoon baking powder
4 large egg whites
300g cooking chocolate - Belgian style
3/4 cup (150mls) fresh cream
1/2 cup apricot jam
Juice 1/2 lemon
Lemon and orange zest
Lashings of whipped cream
Put chocolate squares into a bowl. Place bowl over a
saucepan of simmering water. Leave to melt slowly. Make
sure the base of bowl doesn't touch the water. The chocolate
will over heat and seize up. Cool slightly before
Lightly grease and line the base of a 20cm spring form tin or 20cm heart shaped tin.
Cream butter and sugar until light and fluffy. Whisk egg yolks then gradually beat into mixture, beating well after each addition. Stir in cooled, melted chocolate along with essence. Sift flour and baking powder together. Stir into creamy chocolate mix. Beat egg whites until stiff peaks form. Fold into cake mixture. Spoon into prepared cake tin. Bake at 150degC for 40-45 minutes. Cool slightly. Turn out onto a cake rack.
While cake is cooking prepare Ganache
Grated or finely chop chocolate. This will allow it to melt quicker. Using a small saucepan bring cream to the boil. Remove from heat immediately. Pour over chocolate. Stir until nice and smooth. Set aside to cool at room temperature. Now you are ready to fill and ice the Torte.
Heat jam with lemon juice in a small saucepan until melted. Press through a seive into a bowl. If the jam is nice and smooth you may not need to worry.
To assemble Torte
Using a serrated knife, slice cold cake in half to make 2 even
sized layers. Brush each layer with glaze then sandwich
together. Place on wire rack over a plate. Brush entire
cake with remaining glaze.
Pour ganache over cake, spreading to cover top and sides completely. Some chocolate will run off - hence the plate underneath to catch any excess.
The Torte can easily be made the day before or if you need to, deep freeze for a week or so.
Enjoy this rich, dark, close textured, speciality cake with lashings of unsweetened whipped cream. Garnish cream with lemon and orange zest. Very, very moreish !!!