Sachertorte

Sachertorte is a Chocolat cakechocolate, invented by Franz Sacher in 1832 in Vienna, Austria.
It is one of the most famous Viennese culinary specialties.

The Original Sachertorte is only made in Vienna and Salzburg.

The cake consists of two layers of dense, not overly sweet chocolate 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, as most Viennese consider the Sachertorte too "dry" to be eaten on its own.

You should visit this original Sachertorte site, I am sure gonna try to make them again and again untillmine is looking as/almost good as the one i see in their place.

Some Two weeks back I read a riview in Deeba's blog about the book 'INDULGE - 100 Perfect Desserts' by Claire Clark, it was such a good read that i fell in love with the book and seconds after reading it I ordered the book :-)

And this sachertorte is the first cake I made from that book.

When Deeba got the book her her son 'Now you have 100 more desserts to try Mama'!! her daughter stopped & stared at every page, falling at her feet begging me to bake stuff out of it.

Deepa I am borrowing your kids to my place.

Ingridients:
125 gm/4 1/2 oz unsalted butter at room temperature
125 gm / 4 1/2 oz caster sugar
6 Medium eggs seperated
125 gm/ 4 1/2 oz dark chocolate ( 70% cocoa solids) melted
125 gm / 4 1/2 oz plain flour
a pinch of salt
200 gm apricot preserve ( I used double as hubby likes a lot of preserve in between this particular cake than a very thin layer)

For the glaze

115 gm / 2 oz caster sugar
6 tbsp of water (Next time I might use 4 tbsp of water)
115 gm / 4 oz dark chocolate ( 70% Cacoa solids) finley chopped/

Preheat the oven to 180°c/ 350°F / Gas mark 4. Butter a deep 20 cm/8 inch cake tin and line the base with baking pardchment. Butter the paper , then dust the paper and the sides of the tin with flour.

Cream the butter and three guaters of the sugar together untill light and fluffy. Beat in the egg yolks one at a time, then stir in the melted chocolate. Sift the flour and gentley fold it in, using a large metal spoon.

In a seperate bowl whisk the eggwhites with the remaining sugar and the salt untill they form a stiff peaks. Fold the egg whites into the cake batter 2 tbsp at a time. Be carfeull not to over mix, as this will make the cake heavy.

Trabsfer the cake mix into the prepared cake tin and bake for 45 minutes to 1 hour., intill a skewer is inserted in the center comes out clean.
Leave the cake in the tin for 15 minutes before turning it upside down on to a wire rack to cool completley.
Leave the cake overnight if is is possible so that the cake is easier to handle.
I didn't do it, i made the cake in the morning and kept made the ganache in the evening and spread it over the cake and then left the cake the whole night to harden it up.

Cut then cake in half horizontally and place the bottom on a half . Bring the apricot preserve to the boil in a small pan and strain it through a fine sieve. Brush a layer of preserve over the bottom half of the cake. Sandwitch the top and bottom half together and preserve down gentley to level the top.
Place the cake on a wire rack and brush the sides and the top with the remaining strained preserve.

To make the glaze.
Put the sugar and the water in a pan and stir well to dissolve the sugar, then bring to boil iver a medium heat. Remove from the heat and immediately add the chocolate. Stri gentley to form a smooth, bubble free glaze.
Fast or heavy mixing will create too many air bubbles and give an unpleseant finish to your torte.
Immediatelt pour the glaze from the cake abnd working quickly, use a paletter knife to push the glaze from the center of the cake over the sides.
To give a smooth finishe try to do this with as few movements of the palette knife as possible.
Leave the glaze to set ( i did overnight) before cutting and serving the cake.
To give a smooth finish
Sending this to Meeta's MM which is hosted at Aparna's , the theme is High Tea this month