Monday, 27 October 2014

The Daring Bakers October 2014: Sachertorte

The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte.
Sachertorte is one of my favourite cakes. I discovered a recipe when I was a teenager and I made it a lot of times. I hadn't made it for a lot of years and this challenge travelled me a little back to time.I really enjoyed making it and I didn't face any problems and I really enjoyed tasting it again. It is really a chocolate cake with marmalade, covered with chocolate but I don't know what is that something that it has, that makes me like it so much. The only thing I did differently from the original recipe is that instead of a chocolate glaze, I used a chocolate ganache which I am sure that it never disappoints me and because I wanted a softer texture on the top. So, here is the recipe and on the link you will find the original recipe given along with some history of the Sachertorte.


Recipe from here

For the cake:
¾ cup (125 g) good quality bittersweet chocolate, chopped
9 tablespoons (125 g) unsalted butter, at room temperature
1 cup (125 g) confectioners’ sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
½ cup (100 g) granulated sugar
1 cup (125 g) all-purpose flour
pinch fine grain salt
For the glaze:
1 ¼ cup (400 g) apricot marmalade
2 tablespoons rum
For the ganache:
¾ cup (125 g) dark chocolate
½ cup (100 ml) double cream
Preheat oven to 190˚C/375˚F. Grease and flour a 23 cm/9 inches springform pan and line the bottom with parchment paper.
Place the chocolate for the cake in the microwave until just melted or you can melt it in a heat proof bowl over a saucepan of shimmering water. Set aside.
In a large bowl place the butter and beat it with the paddle attachment of a stand mixer or with a hand mixer until white and fluffy. Add the icing sugar and beat in the beginning in low speed and when it assembles in medium speed until very light and creamy. Add the egg yolks one at a time while beating and scrape the sides of the bowl. Add the chocolate and the vanilla and continue beating until very well mixed.
In another clean bowl, beat the egg whites using the whisk attachment with about a tablespoon of the granulated sugar on high speed. When it gets foamy add the rest of the sugar and continue beating until the egg whites form soft ahiny peaks (they should hold their shape but flop over on themselves).
Stir about 1/3 of the egg whites vigorously into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate with a spatula until just a few wisp of egg whites remain. Do this carefully so that the egg whites won't loose their volume.

Stir together the flour and salt and sift half of it over the chocolate mixture. Fold in woth a spatula until almost incorporated. Sift over the remaining flour and fold to combine completely.
Spread the battter evenly into the prepared pan and bake in the middle of the oven for 35-40 minutes or until a toothpick inserted comes out clean. The cake will crack and dome in the middle but it will flatten as it cools down. Let it cool 10 minutes in the pan and then carefully invert the cake onto a rack and allow to cool completely. When it is cold, turn it upside down and cut it in the middle with a knife.
To prepare the glaze place the apricot marmalade with the rum in a saucepan, in medium heat and bring to boil. Let it boil for 2-3 minutes or until the mixture thickens and drips slowly from the spoon. Remove from the heat and strain the mixture. Use it as it is warm because it will become like a jelly. Pour half of the mixture on the first half of the cake, spread it and allow it to soak in. Cover with the second half of the cake and spread the remaining mixture over it and on the sides. Let it soak too.
Prepare the ganache. Chop the chocolate and place it in a bowl. Place the double cream in a saucepan and bring to a boil. Pour the hot cream over the chocolate, let it be for 1-2 minutes and then stir with a spatula until the chocolate melts and the mixture turns into a dark brown chocolatey colour. Let it cool a few minutes and pour over the cake to cover it. If you do this over a rack with some parchment paper under it you will avoid having a chocolate soup around the cake. Let it cool.
You can melt about 50 g of dark chocolate and mix it with a few drops of vegetable oil to make writing chocolate or different shapes on your cake. I also made some chocolate butterflies and flowers with tiny forms. You can also see more details for the recipe and how-to photos on the daring kitchen page where the recipe was posted. This cake is traditionally served with unsweetened whipped cream.

The cake keeps in an airtight container in room temperature for up to two days.

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