Sachertorte for Easter
A treat for the Bunny!

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Sachertorte for Easter

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Ingredients

Adjust Servings:
350 g Dark chocolate
5 Eggs
200 g Crystal sugar
50 g Powder sugar
300 g Self-raising flour
150 g Apricot jam
200 g Butter
1 ts Cocoa powder unsweetened
Salt
200 ml Whipping cream
1 tbsp Vanilla sugar
Cuisine:

Ingredients

Directions

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In the past few years, bakers have been going over the top with chocolate desserts (think of desserts like “warm chocolate cakes with gooey chocolate centers”). The Sachertorte is a refined, elegant combination of chocolate flavors, complemented by a compulsory mound of cream. The whipped cream is an important part of the picture, as it moistens the frankly firm cake layers. Every bit of Sachertorte is supposed to be dipped in the whipped cream. This version has been adapted to suit Easter and decorated with chocolates. Hopefully the Easter Bunny has a sweet tooth. 😉

Don’t expect the cake layer to look perfect; sometimes the air bubbles are large and make holes in the top of the cake. If that happens, take some cake trimmings and mash them with a little of the apricot glaze to make a paste, and use a metal icing spatula to seal the holes with the mixture.

How to proceed:

Preheat the oven to 170°C.

Melt 2/3 of the dark chocolate au bain-marie. In a bowl mix the butter with the fine sugar until creamy. Split the eggs and stir the egg yolks one by one through the batter. Sift the self-raising flour over the batter and mix until you have a smooth mixture. Mix the melted chocolate through the batter. Beat the egg whites stiffly and fold through the batter.

Spread evenly in the pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. The cake will dome in the center. Cool on a wire rack for 5-10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the bottom and reinvert on another rack to turn right side up. Cool completely.

To assemble: Using a long serrated knife to cut the cake. Trim the top of the cake to make it more level if necessary. Cut the cake horizontally into two equal layers. Heat the apricot jam until it is liquid. Brush the bottom half of the cake generously with apricot jam and top it again.

Put the cake on a rack above a large plate. Melt the remaining dark chocolate au bain-marie and add the sugar and a knob of butter. Stir well until you have a smooth glaze and pour it over the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour.

Beat the cream with the vanilla sugar until stiff. Decorate the cake with the whipped cream and chocolate. Remove the cake from the refrigerator about 1 hour before serving. To serve, slice with a sharp knife dipped into hot water.

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