A trial- Will Torrent’s Sachertorte

I actually have no idea if I am pronouncing the name of this cake correctly; it has always been ‘sash-er’ torte since I read about it when I was about 8 or so, but I remember hearing it being pronounced ‘sack-er’ torte on Masterchef Australia…. If you have any idea, please tell me! Anyhow, this all came about when my mother and I decided it was about time we gave this cake a go. After reading through so many recipes calling for at least 8 eggs, we decided to go a bit more modest, and try this one.
I’m not actually as pleased with it as I would have hoped…but I shall explain later.
This recipe is from the book Β “Patisserie at Home” by Will Torrent. It’s a truly wonderful book, probably one of my favourite patisserie books I have come across so far. It’s not too complicated, it just calls for a lot of chocolate, and one of my least favourite ingredients…. glucose syrup. It was used in the ganache, and whilst it was probably supposed to increase the wow factor of the ganache, I found it just made it this, and not glossy at all. Also, I was under the impression that the ganache was supposed to be put on a hot cake so that it cooled and gained a divine ‘sheen’ (although I could be wrong, I know!), but this recipe frosted it cold. It also made copious amounts of ganache, some of which I could not get into or onto the cake and is still sitting in the fridge…not that this is necessarily a bad thing!
HOWEVER. If you would like to try out a Sachertorte and do not want to use large amount of eggs, or would just like a small cake (long lasting too!), then I urge you to give the recipe a try, or even get a hold of the book!

Sachertorte (Adapted slightly from Will Torrent)
90g chopped 60% chocolate
75g butter
3 Tbsp sugar
2&1/2 Tbsp caster sugar
3 egg whites
2&1/2 Tbsp flour
3 Tbsp cornflour
3 tsp cocoa
4 Tbsp ground almonds
3 egg yolks

About 1/2 cup raspberry jam (it was traditionally apricot jam) to fill

1 cup/200ml whipping cream
2 Tbsp glucose syrup
3 Tbsp butter
240g 60% chocolate and 160g 70% chocolate (you could probably play around with the types or amounts of each chocolate!)

Preheat the oven to 180 degrees Celsius. Line a 20cm diameter round cake tin.
Melt the chocolate using your preferred method (I did over a bain marie) and cool slightly.
Beat the butter and plain sugar together until light and fluffy. In another bowl, whisk the egg whites and caster sugar until stiff peaks form. In yet another bowl, sift together the dry ingredients.
Now, stir the egg yolks briefly into the melted chocolate, then stir this into the creamed butter and sugar. Fold in the dry ingredients with a metal spoon. Last but not least, fold in the meringue in 3 stages. Spoon into the cake pan and bake for 20 minutes, until a skewer comes out clean when inserted. Remove from the oven, and while cooling, get onto making the ganache. You could make the cake the day before and so the ganache on the day!
Bring the cream, butter and glucose to boil over a low heat. Chop the chocolate finely and place in a heat proof bowl. Pour the hot cream mix into the middle. Using a whisk, slowly stir from the middle moving slowly outwards, in a circular motion. Gradually widen the circular motion and mix until the ganache is smooth. Cool until a thick spreadable consistency is achieved.
Cut the cake into two (you could maybe do three if you’re up for it, but it’s a small cake, so I stuck with two) layers. Spread the jam and some ganache into the middle to fill. Place the top layer on top and then spread a thin layer of ganache all over the cake to crumb coat it. Chill until just set, about an hour or so (I know darlingm but patience!).
Meanwhile, if you haven’t eaten most of ganache (but fear not, there will be plenty to spare!), it will be setting. When the crumb coat has set, heat up the ganache again until it is runny, and then place the cake on a wire rack. Pour that beautiful liquid all over the cake until it is completely covered. It does set quite quickly so you may have to use a palette knife to spread it around a bit. Now chill again, for about two hours, until set.
It is traditional to pipe the word “Sacher” on top of the cake, and as you can see my piping skills are QUITE rusty indeed. Not sure why you are supposed to do it though, did no one believe it was a sachertorte, or was it to show off? None the less, it makes it look quite sophisticated indeed.
Makes about 15 small but rich slices.
I’m quite keen to try the original (well, they say it’s the original, but that’s a secret isn’t it?) recipe another time, but the Queen of Sheba cake takes priority.
Have a good one πŸ™‚


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