Too much resting in the house, and was bored, so decided to make Sachertorte to try and finish up all the ingredients - which are lying around in the fridge and house.
According to wikipedia, Sachertorte is basically a type of chocolate cake invented for an Austrian prince by an apprentice baker, and thus is currently one of Vienna's culinary specialities:-
Ingredients:-
Main
140g plain chocolate
130g unsalted butter (softened till room temperature)
85g caster sugar
4 eggs - separated
80g plain flour - sifted
Topping
5 tbsp apricot jam
100g plain chocolate
200ml double cream
- Preheat oven to 180C & line a 9 inch round cake tin with greaseproof paper.
- Melt chocolate in double boiler - set over hot water. Set aside to cool.
- Cream butter & sugar till light & fluffy. Stir in cooled melted chocolate.
- Beat into the mixture the egg yolks - 1 at a time.
- In another bowl, beat egg whites until stiff.
- Fold egg whites into chocolate mixture, Fold in sifted flour too.
- Pour final mixture into tin & bake till firm or till about 40-45 minutes.
- Melt jam with 1 tbsp water over low heat & strain for smooth glaze.
- For topping, heat double cream till hot (near boiling) & stir in chocolate. Set aside to cool
- Once cake is baked, set aside to cool on wire rack.
- Cut cake in two layers in the centre, spread apricot glaze on top & sides and attach them back together.
- Spread apricot glaze on top part of cake and at the sides too.
- Pour chocolate topping on top of cake and spread with a butter knife at the sides too.
- Leave to set for an hour or so.
- Somehow put cake in fridge for topping/icing to further set. Serve when ready.
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