SACHERTORTE

Hi all🙋🏻,

SACHERTORTE… Aka pronounced saakertort. It is a rich Viennese chocolate cake that needs to be made a day in advance and has a coating of apricot jam and a smooth dark icing. Traditionally it has a piped SACHER written on the top which I forgot to do😬.

The interesting part of this goodie is that .. It’s baked in an open oven. Not fully opened but slightly.

As I have been gifted with my PIXIE (kitchen aid) on the early valentine’s morning by my youngest sis so it was my pleasure to treat her with this richy rich delicacy.

Come on… Just have a look into the recipe which yields nearly 1.5 kgs cake.. including icing.

RECIPE:

INGREDIENTS:

FOR SACHERTORTE:

130 gms plain chocolate.. Have used bitter one with 77% cocoa.

130 gms salted butter

1 cup or 100 gms icing sugar

6 eggs.. Yolks separated

3/4 cup or 75 gms icing sugar

1 cup + 2 tbsp or 130 gms APF OR maida.. Here I took half portion almond meal..i.e 1/2 cup + 1 tbsp apf and 1/2 cup + 1 tbsp almond meal.

FOR THE ICING:

3 tbsp apricot jam

100 gms dark chocolate with 55% cocoa

50 gms butter

50 gms icing sugar, sieved

2 tbsp hot water

METHOD:

Take a big bowl. Microwave chocolate and butter of cake for 20 seconds and stir. Keep on microwaving and stirring until they combine and melt completely.

Gradually add egg yolks and 1 cup icing sugar. Mix well and keep the bowl aside.

Preheat oven at 180° c and grease a 9″ round baking tin.

Put the egg whites in a bowl. Using stand mixer or by using hand mixer, beat for a minute until stiff and starts peaking.

Now from the remaining icing sugar of cake, add a tbsp at regular intervals and continuously beat until you get stiff and glossy meringue.

Put the meringue and flour mix aside near the chocolate mix.

I divided the flour mix and meringue in 4 batches and added into the chocolate mix alternatively…. Means add 1 portion of meringue… Folded well.. Added 1 portion of flour… Folded well. Repeated the process in 4 batches until folded well.

Transfer the batter into the greased tin.

Bake at 180° c for 10 minutes in oven with door slightly opened. I just placed a folded tissue paper between the doors of the oven. You can see in the pic illustrated above.

After 10 minutes, resuce the temperature to 150° c and baked for 50 minutes or until tester comes out clean from the middle.

As soon as it’s done, take the cake out of the oven and let it cool completely overnight at room temperature. Place a damp cloth on the top of your cake.

FOR THE ICING:

Just heat the apricot jam, strain and spread on the top.

Microwave butter and chocolate in a bowl. When it melts completely, add water and sugar. Beat for 5 minutes.

Pour on the cake and let it sets for 2-3 hours in refrigerator.

Slice and relish😋

KEEP COOKING👍🏻

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