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170g dark chocolate (72%)
85g butter
4 free range egg yolks
30g + 100g caster sugar
5 free range egg whites
1/4 teaspoon salt
80g flour
350g apricot preserves
170g dark chocolate (72%)
30g butter
55ml double cream
The Austrian cake is the überleckere Sacher torte, maybe it's from all European bakes the least suitable for children. It's a bit of work to make it and the bitter dark chocolate flavor is more for chocaholics ;) But if you serve the cake with whipped cream it may perhaps be received better than expected ...
How to make Sacher torte
Preheat the oven to 170°C
Chop the chocolate into little pieces.
Melt chocolate and butter au bain marie.
Put it aside to cool when melted.
Separate the whites from the yolks, save the whites.
Whip the egg yolks with the 30g sugar until pale and ribbony.
Add the cooled chocolate to the mixture.
Beat the chocolate firmly into the egg mixture.
Beat the egg whites with the salt into soft peaks
Add the 100g sugar and beat the egg whites stiff.
Fold in the flour then fold 1/3 of egg white into the chocolate.
Then fold in the remaining egg whites too.
Grease the spring form and dust it with flour all around.
Fill the form with the batter and bake the cake for app. 40 minutes.
Remove the cake from the spring form when completely cooled.
Slice the cake in two layers.
Spread jam on the bottom layer.
Press on the top layer.
Place the cake into the fridge.
How to make the chocolate glaze
Bring the cream to a boil.
Melt the butter and chocolate.
Stir the cream into the chocolate.
Let the chocolate cool to just fluid.
Pour the chocolate glaze over the cake.
Smoothen the chocolate all around the cake.
Let the chocolate glaze harden.
Write the word Sacher on the cake with icing.
Not to bad, our little mini-monster loves Sacher torte.
Guten Appetit! See you Tuesday, in Poland!