SACHERTORTE REIMAGINED

sachertorte reimagined

This is a serious Chocolate Cake (note the caps).  I personally don’t think this needs the jam and ganache topping that a Sachertorte traditionally has, however if you want it I’ve included directions for that as well.

Inspiration for this recipe comes from the Green & Black’s Chocolate Recipes cookbook.  This is currently the only brand of chocolate that I buy and it is glorious.  If you know of a better one please tell me, I’d love to check it out, but if you haven’t tried Green & Black’s yet, I’d urge you to give it a go!

INGREDIENTS

200g 85% cocoa solids chocolate

6 eggs

Tiny pinch of salt

310g coconut sugar

150g ground almonds

1 ½ tsps decaf instant coffee

DIRECTIONS

Pre heat your oven to 180C and line your cake tin with baking paper.

Gently melt the chocolate (easiest if broken into small pieces) in a bowl suspended over a pot of simmering water, don’t let the water touch the bottom of the bowl.

Separate 5 of the eggs, beat the 5 yolks and 1 whole egg with the sugar until thick and creamy.

In a separate bowl beat the 5 egg whites with a tiny pinch of salt until it will hold a firm peak.

Add the ground almonds, coffee and melted chocolate into the egg yolk mixture and stir well.  Next comes the trickiest bit, combining with the egg whites.  The easiest way to do this is to take a large spoonful of the egg whites and generously beat them into the egg yolk/chocolate mixture to loosen it, then very carefully and gently fold the rest of the egg white mix in a spoonful at a time until fully incorporated.

Pour into your cake tin and put in the over.

Bake for 20-25 mins then cover with tinfoil and bake for a further 25-30 mins.  Check that it’s cooked by inserting a wooden skewer into the cake, if it’s clean when it comes out, it’s cooked, if it’s a little gooey, it ain’t.

This is where I leave it, it’s scrumptious served with a dollop of yoghurt or cream, coconut or otherwise.  However if you want to go all out ‘traditional’ Sachertorte leave the cake to cool on a rack while you melt 6 Tbs sugar free jam (such as St Dalfours) over a low heat.  Strain out any bits and then brush over the cake.  Melt 100g 85% cocoa chocolate over a saucepan of simmering water add 40g unsalted butter and stir until smooth and glossy and the consistency of thick cream.  Pour over the cake and leave to set.

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