We had a Sunday lunch catch up organised with some friends, and I had been asked to bring along something sweet. Knowing the host is quite the chocolate lover, I searched through my recipes and came across a recipe for Sacher Torte that I had never looked at before. For my allergies, it was easily made dairy free and it looked like quite a simple recipe to put together.
Traditionally, a sacher torte is: “The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. It is traditionally served with whipped cream without any sugar in it” (From Wikipedia)
Well this recipe I think has probably drifted a little from the original vision – it was quite a sweet chocolate cake – in fact, I think I would experiment with the recipe to try other fillings in the future. The apricot jam made the cake quite moist, and took away a bit of the chocolate flavour – but in a good way.
Covered in apricot jam
What I was particularly impressed with on this recipe was the chocolate icing… the entire time it was setting I was worried it was not going to work, but all of a sudden, it transformed into this magic icing that was the perfect ganache like consistency. Mine was a touch salty, but given I have no choice but to use nutellex I cant change that. Although, nobody else commented on the salt factor.
One suggestion would be to possibly use a bit more water than that suggested – I had a tough time mixing the chocolate mixture with the egg whites – it just wasnt runny enough and as a result I lost a fair bit of air from my whites. It wasnt disasterous, but just not the high cake I was expecting.
I would also like to take this time to propose a minute of silence for my poor pretty plate… he was callously destroyed by Stephanie Alexander’s Cooks Companion when it fell off the shelf for no reason and onto the dishes below. The plate was the only casualty, which is a shame because it was the prettiest dish I had!
150g dark chocolate, chopped coarsely
1 tablespoon water
150g butter, softened
1/2 cup caster sugar
3 eggs, separated
1 cup (150g) plain flour
2 tablespoons caster sugar, extra
1 cup apricot jam, warmed, strained
For the ganache:
125g dark chocolate, chopped coarsely
125g unsalted butter
Preheat oven to 180C/160C fan forced. Grease deep 22cm- round cake pan, line base with baking paper.
Make Chocolate Icing
Combine chopped chocolate and the water in small saucepan; using wooden spoon, stir over low heat until chocolate melts. Remove from heat.
Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks, one at a time, until combined. Transfer mixture to large bowl, stir in chocolate mixture, then sifted flour. Beat egg whites in small bow with electric mixer until soft peaks form. Gradually add extra sugar, beat until dissolved between each addition. Fold lightly into chocolate mixture. Spread into pan. Bake, uncovered, about 30 minutes. Stand 5 minutes, turn onto rack to cool, leave cake upside down.
Split cold cake in half; place one half cut side up on serving plate. Heat and strain jam. Brush half the jam over cake. Top With remaining cake half. Brush cake all over with remaining jam. Stand about 1 hour at room temperature to allow jam to set. Spread top and side of cake with icing, set at room temperature.
Melt chocolate and butter in bowl over hot water, stir until smooth. Cool at room temperature until spreadable, stirring occasionally. This can take up to two hours.