‘Sacher Torte’, Mount Nelson Style
An oh so heavenly chocolate delight!
- Makes : 18 |
- Difficulty: moderate
- Prep Time : 45 mins |
- Cook Time : 30 mins
215 g butter
215 g egg yolks
325 g egg whites
190 g castor sugar
235 g dark chocolate, melted to 50 °C
250 g Sasko Cake Flour
100 g apricot jam
1 vanilla pod
300 g dark chocolate, chopped (see note below)
Cream the butter and icing sugar together until light and fluffy.
Add the egg yolks, 2 at a time, beating well after each addition.
Place the egg whites in the bowl of an electric mixer with a whisk attachment, and whisk on medium speed, adding castor sugar in 4 additions to make a strong meringue.
Fold the melted chocolate into the butter mixture, followed by the Sasko Cake Flour, then lastly the meringue, taking care not to beat the air out of the meringue.
Divide equally between 2 lined and greased cake rings measuring 22 cm in diameter, and bake at 180 °C for 30-45 minutes until a skewer comes out clean.
Remove from the oven and cool.
Bring the apricot jam and scraped vanilla pod to a boil.
Trim the two cakes so that they are even and straight, brush the top of each with the warm jam, then sandwich together with a generous amount of the jam. Brush the sides with jam and place in the refrigerator to set for 20 minutes.
While the cake is setting, make the ganache by bringing the cream to a boil and then pouring it over the chopped chocolate. Stir until the chocolate has melted.
Remove the cake from the refrigerator and place on a cooling rack set on a baking tray to catch excess.
Ladle the warm ganache over the cake until it is completely covered.
Leave to set either at room temperature or in the refrigerator. Decorate as desired.
60-70% couverture chocolate is required for this recipe.