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 currently have some time, I had been surfing on the internet last week. Attempting to find fresh, challenging ideas, inspiring dishes that I have never used before, to amaze my family with. Hunting for a while yet could not discover any interesting things. Just before I thought to give up on it, I came across this fabulous and easy dessert by chance. The dessert seemed so tempting
on its image, that called for quick actions.
It absolutely was simple enough to imagine how it’s created, how it tastes and how much boyfriend will like it. Actually, it is very simple to delight the man when it comes to puddings. Yes, I’m a blessed one. Or perhaps he is.Anyway, I went to the page: Suncakemom and followed the simple instuctions that were accompanied by impressive photographs of the procedure. It just makes life rather easy. I can suppose it’s a slight effort to shoot photographs in the middle of baking in the kitchen because you normally have gross hands so that i pretty appreciate the time and effort she placed in for making this blogpost .
That being said I’m empowered presenting my own formulas in the same way. Many thanks the concept.
I was fine tuning the main mixture to make it for the taste of my family. I’ve got to say that it was an incredible success. They enjoyed the taste, the overall look and enjoyed having a delicacy such as this in the midst of a busy workweek. They basically asked for even more, more and more. Hence next time I’m not going to make the same mistake. I’m gonna double the quantity to make them happy.
If you liked this Sacher Cake you may find more like this at SunCakeMom
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.