Sacher Torte

Ingredients list for Sacher Torte

• 150 grams Butter , at room temperature
• 250 grams Castor sugar
• 160 grams Dark chocolate , melted
• 6 Eggs , separated
• 1 teaspoon Vanilla essence
• 160 grams Refined flour (maida)
• 1/2 cup Apricot jam
• Glaze
• 180 grams Castor sugar
• 150 grams Dark chocolate , chopped
• Garnish
• for piping Dark chocolate ganache

Method

1. Preheat the oven to 150° C.
2. Cream together butter and 125 grams castor sugar in an electric mixer till well combined. Add egg yolks, one at a time, and continue to cream till the mixture becomes light and fluffy. Add vanilla essence and mix well.
3. Whisk together egg whites and remaining castor sugar with an electric hand blender till soft peaks are formed.
4. Add melted chocolate to the eggs yolk-butter mixture and mix well. Fold in the egg whites mixture. Sift the flour directly into the mixture and fold in gently.
5. Transfer the mixture into a greased and dusted 6” round cake tin and bake in the preheated oven for 35-40 minutes.
6. Remove the cake out of the oven and allow to cool slightly. De-mould the cake and discard the parchment paper. Place the cake on a cooling rack and allow to cool completely.
7. Heat the apricot jam in a non-stick pan till it becomes warm.
8. Horizontally halve the cake and apply a thin layer of the warm apricot jam on one half of the cake. Place the other half of the cake on top. Brush the sides of cake with the apricot jam as well.
9. Heat sugar and 150 ml water in a non-stick pan on high heat till the sugar melts and the mixture thickens slightly. Take the pan off the heat and allow to cool slightly.
10. Gradually add the chopped chocolate to this syrup and mix till the chocolate melts.
11. Drizzle the warm chocolate glaze over the cake and spread it evenly with a palette knife. Keep the cake in the refrigerator till the glaze sets.
12. Transfer the chocolate ganache into a piping bag fitted with a small star nozzle. Pipe out the ganache over the sides of the cake. Pipe the word ‘Sacher’ on top of the cake.
13. Keep the cake on a serving platter, slice and serve.