HEY READERS! It has been quite a while since I posted a post in my blog. I really wanted to share what's baking and cooking in the house and bits and pieces about food and its preparations but... things turned out to be quite busy sometime. Anyway, straight to the point, I want to share you guys out there with this tested recipe adapted from PASTRIES by Pierre Hermé. This recipe actually is Sacher Torte which was created by a Viennese named Franz Sacher. What I did was... the cake wasn't spread with apricot jam and ganache on top of the cake which it is originally supposed to be done. But, I find it delicious even without them. So, here's the recipe to share.... :-)
You'll need : One 7cm x 6cm x 16cm loaf pan, some butter, some flour
Ingredients :
90 g dark chocolate, 70% cacao
80 g unsalted butter, softened
35 g castor sugar
3 egg yolks
3 egg whites
70 g castor sugar
80 g all-purpose flour, sifted
Method :
1. Preheat a convection oven to 170 degrees Celcius
2. Butter loaf pan. Dust with flour.
3. In a bowl melt chocolate over a saucepan of simmering water - the bottom of the bowl should not touch the water. When the chocolate has melted, remove the bowl from the saucepan and set aside to cool slightly.
4. In a bowl of stand mixer fitted with a paddle, beat the butter with 35 g castor sugar and the cooled melted chocolate for around 5 minutes.
5. Add yolks one by one and beat to incorporate.
6. In a clean, grease-free bowl, whisk the egg whites with 70 g castor sugar into sof peaks.
7. Mix 1/3 of the egg whites with the chocolate preparation, then incorporate the remaining beaten egg whites and the sifted flour.
8. Pour the batter into the prepared loaf pan and bake for 40 minutes - 50 minutes or until the tip of a knife inserted in the cake comes out clean.
Additional steps into making the original Sacher Torte;
- Bring 100 g of apricot jam in a saucepan to boil and remove from the heat. Spread a thin layer over the surface of the cake.
- In another saucepan, bring 100 ml of cream to boil and pour over 100 g of dark chocolate (70% cacao). Cool in the refrigerator for 3 hours and spread over the jammed cake.
- Serve with whipped cream.
It sounds a bit of a burden in terms of the techniques being used to make this cake, but... if you understand and make it right, you'll be satisfied. I guarantee you. ENJOY. =)
