Sachertorte recipe

Details

• Cuisine: French
• Recipe Type: Dessert
• Difficulty: Medium
• Preparation Time: 40 mins
• Cooking Time: 25 mins
• Serves: 8

Step-by-step

1. Preheat the oven to 180°C (350°F) Gas 4. Prepare a deep, 18-cm round springform cake pan, lined with greaseproof paper.
2. Melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water). Allow to cool slightly.
3. Beat the butter and 3 tablespoons sugar together in a stand mixer or in a bowl with an electric whisk until pale and fluffy; whisk together the 21/2 tablespoons caster/superfine sugar and the egg whites until stiff peaks form; sift together the flour, cornflour/cornstarch, cocoa powder and ground almonds.
4. Stir the egg yolks briskly into the melted chocolate, then stir this into the creamed butter. Mix well, then fold in the sifted ingredients with a large metal spoon. Finally, fold in the meringue in 3 stages. Spoon the mixture into the prepared cake pan and bake in the preheated oven for 20 minutes. Allow to cool.
5. For the ganache topping: put 200 ml whipping cream, 2 tbsp glucose syrup and 3 tbsp butter in a saucepan and bring to the boil over low heat. Pour it into a heatproof bowl and add 240g dark and 160g milk chopped chocolate. Using a spatula, start to mix in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid. Gradually widen the circle until all the chocolate has melted. Now allow the ganache to cool and thicken slightly to a spreadable consistency.
6. Cut the cooled cake horizontally into 2 layers using a large, serrated knife. Spread half the jam over one layer and put this layer on the base of the cake pan. Top with a little ganache and place the second cake layer on top. Spread the ganache all over the cake with a palette knife.
7. Refrigerate to set for 2 hours or until set. Place the cake on a wire rack set on a tray.
8. Heat the remaining jam with a splash of water, bring to the boil, then pour over the cake. Refrigerate to set for 1 hour.
9. Reheat the remaining ganache to soften it and pour it over the cake, spreading if needed.
10. It is traditional to pipe the word ‘Sacher’ on the cake, to serve.