I honestly wasn't sure if I would be able to the challenge this month. You see, on posting day last month I was giving birth to my greatest baking thus far: my sweet baby boy Caleb! He is one month old today and I cannot believe how quickly it has gone by.
We had a church function two weeks after that and I decided to make this cake to take. The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen
. She took us to Austria and introduced us to the wonders of the Sachertorte. Korena wanted us to make this in a classic way. However, David is gluten free - so I used gluten free flour. The only other change I made was to use raspberry jam (I didn't have apricot and didn't have time (BABY!) to go get it).
It turned out really good and David loved it. On the whole, it was a bit chocolatey for me...though I did like the icing. :-) Speaking of the icing, despite following instructions, it seized up very quickly and I wasn't able to spread it as it cooled VERY quickly. It ended up being fudge like but tasted great! Thanks for a fun challenge.
¾ cup (180 gm) (4½ oz) (125 gm) good quality bittersweet chocolate, chopped
9 tablespoons (135 ml) (4½ oz) (125 gm) unsalted butter, softened at room temperature
1 cup (240 ml) (4½ oz) (125 gm) confectioners’ sugar (aka icing sugar or powdered sugar)
6 large eggs, separated, at room temperature (see note above about egg whites)
1 teaspoon (5 ml) vanilla extract
½ cup (120 ml) (7 oz) (100 gm) granulated sugar
1 cup (120 ml) (4½ oz) (125 gm) all-purpose (plain) flour (for volume measurement, spoon gently into measuring cup and level top)
pinch fine grain salt
Apricot Glaze (see recipe below)
Chocolate Glaze (see recipe below)
Writing Chocolate (see recipe below)
1 cup (240 ml) heavy whipping cream, cold
Preheat oven to moderately hot 375˚F/350°F fan/190˚C/gas mark 5
with a rack in the centre of the oven. Spray springform pan with cooking spray.
Place the bittersweet/semisweet chocolate in a heat-proof bowl and heat over a
small saucepan of barely simmering water (make sure that the bowl is not
touching the simmering water) or in the microwave until just melted.
Set aside to cool completely, stirring often.
Place the butter in a large mixing bowl and beat with the paddle
attachment of a stand mixer or electric mixer on medium speed until very
light and creamy. Add the confectioners’ sugar on low speed, then
increase to medium speed and beat again until light and creamy. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Add the cooled chocolate and vanilla and beat until well-mixed and
very light and creamy, scraping down the sides of the bowl.
In a scrupulously clean bowl using the whisk attachment, beat the
egg whites with about one tablespoon of the granulated sugar on high
speed until foamy. Gradually add in the rest of the granulated sugar and
continue beating the whites until they form soft, shiny peaks - they
should hold their shape but flop over on themselves.
Vigorously stir about 1/3 of the whipped egg whites into the
chocolate mixture to lighten it, then gently fold the remaining egg
whites into the chocolate mixture with a spatula until just a few wisps
of egg white remain. Do this carefully so as not to deflate the egg
whites. Stir together the flour and salt and sift half of it over the
chocolate mixture. Fold in with a spatula until almost incorporated.
Sift over the remaining flour and fold to combine completely. Spread the batter evenly in the prepared springform pan. Bake in the preheated moderately hot 375˚F/350°F fan/190˚C/gas mark 5
oven for 35-45 minutes or until a
toothpick inserted in the middle comes out clean. The cake will crack
and dome in the middle as it bakes but will flatten out as it cools.
Cool in the pan for 10 minutes, then run a knife around the edge to
loosen it from the pan and remove the sides. Carefully invert the cake
onto a rack and remove the bottom of the pan and parchment paper, then
turn the cake right-side up onto a rack and allow to cool completely.
Turn the cake upside-down so that the perfectly flat
bottom of the cake is now the top. Cut the cake horizontally into 2 even
13. Place 1 cake layer on a cake plate. Spread it generously with about half of the apricot glaze. Allow it to
soak in. Place the second cake layer on top and spread the top and sides with
the remaining apricot glaze. Work quickly before the glaze has a chance
to set and use a metal offset spatula to smooth the top. Place the cake
on a rack set over a plate or baking sheet lined with waxed paper and
allow the apricot glaze to set.
Make the chocolate glaze as below (it must be used immediately, while still
hot) and pour it over the top of the cake, first around the edge and
then in the middle. Spread the excess glaze over any bare spots using a
metal offset spatula. Before the glaze has a chance to set, move the
cake to a serving platter.
With the writing chocolate, pipe the word “Sacher” in the middle of
the cake and add any decorative flourishes you wish. Chill the cake
until the glaze is completely set, at least 1 hour.
1¼ cup (300 ml) (14 oz) (400 gm) apricot jam or preserves (or other fruit flavor)
2 tablespoons (30 ml) rum (or other liquor) or water
Boil the jam and rum/water in a small saucepan over medium heat. Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes. Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.
1 cup (240 ml) (7 oz) (200 g) granulated sugar
½ cup (120 ml) water
(4 oz) (115 gm) good quality bittersweet chocolate, chopped
Place the sugar and water in a small, heavy-bottomed saucepan over
medium-high heat and bring to a boil, stirring occasionally. Attach a candy thermometer and cook, stirring, until the mixture
reaches 234˚F/112°C, about 5 minutes. Remove the saucepan from the heat and whisk in the chocolate. It
might thicken up quite a bit. If it does, return it to low heat and add a
few drops of water if necessary to thin it out to a runny, pourable
consistency. The glaze should be smooth and shiny. Off the heat, stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.
¼ cup (60 ml) (1.8 oz) (50 gm) chopped good quality chocolate
½ - 1 teaspoons vegetable oil
Heat the chocolate until just melted, then stir in enough
vegetable oil to get a pipeable consistency. If necessary, let the
chocolate mixture cool slightly to thicken so that it is not too runny. Place the chocolate in a disposable piping bag or small Ziplock bag
and snip off the tip to make a small hole.
Assemble cake as above and enjoy!!!