This chocolate cake is said to be invented in Vienna by the chef Franz Sacher in 1832. It traditionally has one layer of rich moist sponge, topped with a layer of set apricot jam and they covered in beautiful ganache. These cakes have a tough reputation as they can be difficult to master to get the right texture and richness. They're meant to be lovely and moist but not underdone. The Ganache has to be silky and shiny. You also have to be able to pipe 'Sacher' onto the top in milk chocolate which some found difficult on the show.
To do the piping I used one of my Tala Squeezey bottles you saw in one of my previous Baking Buys posts. I thought this might be easier to use than an actual piping bag and boy was I right. I had such amazing control with it and found it so easy to write with. I will definitely be using this for all future writing tasks and even just decoration. It was a bit of a pain to clean just due to the nature of bottle, but as it was chocolate I let hot water and washing up liquid stand in it over night, and in the morning gave it a good shake and it washed out clean.
- 140g/5oz unsalted butter, softened
- 115g/4oz caster sugar
- ½ tsp vanilla extract
- 5 free-range eggs, separated
- 85g/3oz ground almonds
- 55g/2oz plain flour, sieved
- 6 tbsp apricot jam, sieved
- 140g/5oz plain chocolate
- 200ml/7fl oz double cream
- 25g/1oz milk chocolate
1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper.
2. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.
3. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture
into the prepared tin and level the surface.
5. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set. (See it does look a bit like the jelly part of a Jaffa Cake!)
consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.
Serves 12 Pin It Now!