recipes
Sacher Torte
Serves: 12
Ingredients
For the cake
- 100 g unsalted butter
- 50g caster sugar (Lamb Brand)
- 5 egg yolks
- 120 g dark chocolate
- 5 egg whites
- 60g caster sugar (Lamb Brand)
- 100g ground almonds (Lamb Brand)
- 60g plain flour (Lamb Brand)
- Apricot jam
For the ganache
- 200g dark chocolate
- 200ml fresh cream (Benna)
Method
Melt the butter and the chocolate in a bain-marie. Whisk the yolks with the 50g sugar until pale and creamy. Transfer to a mixing bowl, pour the chocolate over and fold in gently. Whisk the egg white and the remaining sugar until stiff peaks form. Sift the flour, mix in the ground almonds and gently fold it in the chocolate mixture. Next fold in the meringue. Divide the mixture into two greased 20cm. cake tins and bake at 175°c for approximately 30 minutes. Transfer the cakes onto cooling racks and allow cooling completely before assembling. To assemble, spread one of the cakes generously with apricot jam and sandwich them together. Pour over hot ganache allow to set and pipe over ‘Sacher’ with extra melted chocolate
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