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So far for not being caught by the Valentine’s fever. A friend is coming to dinner and have prepared the following cake as a surprise, trust she’ll enjoy it. Neither of us believe in the magic of Valentine’s day, but for me any excuse is valid when it comes to serve food to friends.

Any eagle-eye of my followers will have noticed this is the basic recipe of my Sacher Torte, with a twist.

  • 6 free range eggs (yolks and whites separated)
  • 3/4 cup (180g) caster sugar
  • 2 Tbsp water
  • 1 cup (100g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1-1/2 tsp (6g) baking powder
  • 2/3 cup (150g) butter
  • 1/4 tsp baking soda
  • 360g organic apricot jam

For the icing & decoration

  • 1/4 cup (50g) butter
  • 2/3 cup (150g) dark chocolate (70% cocoa solids), roughly chopped
  • 1 Tbsp icing sugar
  • 125 ml double cream (whipped)
  • candied cherries

Heat the oven to 180’C (350’F). Crack the eggs, separating the whites from the yolks. Whisk the egg whites until solid, add 1/2 cup (50g) sugar. Remove and set aside.

In same bowl add 2 Tbsp water and whisk the egg yolks until foamy, add 5/8 cup (130g) sugar and keep whisking for 15 minutes (take my word on this).

Top the foamy egg yolks with the egg whites. Sieve the dry ingredients on top. Melt the butter and lightly mix it to the above.


Pour the batter in a 10″ (26cm) spring-form cake pan, lined with parchment paper.

Bake for 40 minutes. Insert a skewer in the center of the sponge – if the cake is cooked, it will come out clean. Remove from oven and let it cool in the pan for 10 minutes; remove it from the pan and completely cool it on a cooling rack. With a cake cutting wire , split cake layer horizontally in half.

Heat the 360g jam and pour it over bottom side of cake. Top with other half cake. Heat the remaining 50g jam with 2 Tbsp water and brush the cake top as well as sides.

Melt the dark chocolate and the butter together, over a bain-marie. Pour the mix over and around the cake, icing regularly.

Using a stencil decorate the cake with icing sugar so that white hearts appear on top

Using a piping bag, decorate the cake with swirls of whipped cream; top them with the candied cherries. Refrigerate until ready to serve.

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