Mary Berry's Sachertorte

I've seen this cake around is a few different cookbooks...but I used to always think if a slice of cake wasn't massive, it wasn't worth having - well how wrong was I? I've soon learnt that a smaller slice can pack a powerfully gorgeous punch!

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.

I followed Mary Berry's rule and piped it in one go like handwriting. I always worry about my handwriting, I scribble a lot because I'm used to writing so quick, so I do try practice when I do stuff like this and try not to rush it. Also I didn't heat the chocolate until boiling so it was thicker and easier to pipe. I was disappointed when I realised this wasn't in the 'How To Bake' book from The Great British Bake Off by Mary Berry, but I soon managed to track it down online, and also I aslo got some great tips from The Masterclass they've been airing on BBC2, Thursdays at 8pm.

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. 

This cake took quite a long time with cooling time etc,  but I think it was completely worth it. I also wasn't sure how I'd feel about the apricot jam...but in an odd way it reminded me of a Jaffa Cake, that's probably a bad thing to say isn't it? ...but it did! The ganache didn't take long to cool at all and I did put the pan in a sink full of cold water to speed up the process, it does cool fast when on the cake, but if you do need to re-smooth it (like I did!) then just run your pallet knife under hot water, wipe clean an you're ready to smooth over. I'm sure I could have got the top even smoother, this way does look more homemade.

 Ingredient:

140g/5oz plain chocolate

• 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

For the topping and the icing

• 6 tbsp apricot jam, sieved
• 140g/5oz plain chocolate
• 200ml/7fl oz double cream
• 25g/1oz milk chocolate

Preparation method

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.

4. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack. Mine was a little to risen, a while it did sink a bit, it wasn't enough so I turned it upside down after 5 mintues to level it, and then turned it back and left it to cool.
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!)

6. Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating
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.

7. For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small piping bag or bottle and piper the word 'Sacher'' onto the top in one go, not letter by letter.

Serves 12 Pin It Now!

Sexy Red Velvet Cupcakes - National Cupcake Week

These have been on my 'to bake list' for quite a while, they've always looked utterly gorgeous but have always been something I've put off a bit as I wanted to do them right. So as it is National Cupcake Week I thought why not try these bad boys out now? So I did.

I got the Recipe from The Humming Bird Bakery cook (which I copied from Good To Know), as I thought if I was going to use anyone's recipe, it should be there's. I don't have the book myself as I'm always too poor to buy it, so I've had to rely on recipes put up on the internet like this. Thankfully people are happy to share them or god knows what sort of recipe I would attempt to create myself. Right, let's get to it.

I'd actually never made cream cheese icing before and I have to say, I'm in love! Mine could have done with a couple more minutes in the oven as I put so much icing on it looks a but squished! But fails are important too, so next time I'll fight against my urge for moisture and remember how heavy cream cheese is.


For the red velvet cupcakes:

• 60g unsalted butter, at room temperature
• 150g caster sugar
• 1 egg
• 10g cocoa powder
• 20ml red food colouring, I used Christmas Red Sugarflair paste, about half a teaspoon worth
• ½tsp vanilla extract
• 120ml buttermilk, I couldn't get any so used Gold Top, worked great
• 150g plain flour
• ½tsp salt
• ½tsp bicarbonate of soda
• 1½tsp white wine vinegar

For the cream cheese frosting:

• 300g icing sugar, sifted
• 50g unsalted butter, at room temperature
• 125g cream cheese, cold, try to use full fat, if you're going to have a cupcake, then have one porperly!

Method

1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Put the butter and the sugar in a bowl and using an electric mixer beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well combined
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste, (as I didn't use liquid colouring I just added all of mine straight to the mix and coloured to the desired strength). Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk/Gold Top :). Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk/Gold Top and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
4. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
5. Meanwhile for the cream cheese frosting: Beat the icing sugar and butter together in a bowl using an electric mixer, you can do it by hand but it will turn your arm to wibble wobble, on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.
6. When the cupcakes are cold, spoon over the cream cheese frosting on top and try to make it look art farty in a messy kind of way like they do in the book!
7. Eat, Nom!

The Hummingbird Bakery Cookbook, Recipe text ©Tarek Malouf & The Hummingbird Bakers, Photography Peter Cassidy © Ryland Peters & Small. Pin It Now!