Sacher Torte is a decadent chocolate cake with a touch of apricot jam coated in pure chocolate from the capital of desserts. It’s The Chocolate Cake.
As I lately have a little time, I was looking on the internet last week. In search of fresh, challenging ideas, inspiring dishes that I have never tried before, to impress my loved ones with. Hunting for quite some time unfortunately could not find any interesting stuff. Right before I wanted to give up on it, I stumbled on this delicious and simple dessert by chance. It seemed so fabulous on its snapshot, it called for rapid action.
It absolutely was not so difficult to imagine the way it’s created, how it tastes and how much my hubby will probably enjoy it. Actually, it is quite simple to delight the man in terms of puddings. Anyway, I got into the webpage: Suncakemom and then followed the precise instuctions that had been combined with nice shots of the procedure. It really makes life much simpler. I could suppose it is a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen as you ordinarily have sticky hands and so i genuinely appreciate the hard work she put in to build this blogpost and recipe conveniently followed.
Having said that I am encouraged to present my own recipe in the same way. Many thanks the concept.
I was fine tuning the initial recipe create it for the taste of my family. I must say it was an awesome outcome. They enjoyed the flavour, the structure and enjoyed having a delicacy such as this in the midst of a hectic week. They quite simply requested more, more and more. So the next occasion I’m not going to make the same miscalculation. I’m likely to twin the quantity to make them pleased.
Many Thanks to Suncakemom for the delicous Sacher Torte.
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Beat egg whites on high speed until stiff peaks form.
Beat butter in a different mixing bowl until soft then put honey and vanilla extract into it. Keep beating until the mixture gets light and fluffy.
Beat egg yolks until fluffy and yellow.
Add the beaten egg yolks to the butter alternating between the flour and melted chocolate (Make sure to use slightly cooled down melted chocolate as if it’s too hot it would melt the butter).
Finally carefully fold in the egg whites.
Pour batter into the cake tray and stick it to the preheated oven for 40 minutes to bake.
Check it with a toothpick if it is baked properly.
Place cake base onto a rack and leave it there to cool down.
Whilst the cake is cooling, place the jam into a saucepan to warm it up to get a slightly runny consistency so when it is spread on the cake it’s easier to work with.
Cut off the top of the cake to make it level and shape it to circle if necessary.
Cut the base into half horizontally.
Spread half of the apricot jam on the bottom half and place the other half of the cake on top.
Spread the rest of the jam on the top half.
Melt the chocolate, cocoa and the piece of butter.
Pour whipped cream into the saucepan with the chocolate bits.
Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.
Pour chocolate icing on top of the cake.
Spread it evenly on top and the side.
Place it in a cool place until the chocolate hardens.