Box of chocolates

Box of chocolates

Flourless sachertorte

By
From
The Birthday Cake Book
Serves
25-36
Photographer
Laura Edwards

A sensational dark and very grown-up cake. It is not a classic version of the famous Viennese Sachertorte, but all the more moist and rich. Decorate with the birthday girl or boy’s favourite chocolates, and don’t count calories! This cake is so moist that it keeps well for days and freezes brilliantly.

For the cake

Ingredients

Quantity Ingredient
260g unsalted butter, diced, plus more for the tin
300g 70% cocoa solids chocolate, chopped
8 eggs, separated
250g golden caster sugar
2 teaspoons vanilla extract
pinch salt
340g ground almonds
6 tablespoons apricot jam, to glaze

For the chocolate ganache

Quantity Ingredient
300g 70% cocoa solids chocolate, broken into pieces
270ml double cream
60g unsalted butter

To decorate

Quantity Ingredient
a box your favourite chocolates

Special equipment

Quantity Ingredient
25 cm square thin cake board
a beautiful ribbon, (optional)

Method

  1. Preheat the oven to 160°C/fan 150°C. Lightly butter a 25 cm square tin and line the base with baking parchment.
  2. Melt the chocolate and butter in a heatproof bowl over very gently simmering water, making sure the bowl does not touch the water. Set aside to cool.
  3. Put the egg yolks into the bowl of an electric mixer or a large mixing bowl, and the egg whites into a clean, grease-free bowl. Add the sugar and vanilla to the egg yolks and whisk until the mixture is thickened and creamy (the ‘ribbon’ stage). This may take three or four minutes.
  4. Turn the mixer to low (or a hand-held whisk on a lower speed) and add the cooled, melted chocolate and butter. Separately whisk the egg whites with the salt to stiff peaks. With a metal spoon, fold the almonds into the chocolate mixture, then add a large spoonful of egg whites. Once combined, fold in the rest of the egg whites, very, very gently, a large spoonful at a time.
  5. Turn the cake mixture into the prepared tin and bake for 45–50 minutes, or until a skewer emerges clean. Take from the oven, leave for a couple of minutes in the tin, then turn out on to a wire rack and remove the papers.
  6. Warm the apricot jam in a small pan and press it through a sieve. Brush all over the cake while both jam and cake are still warm.
  7. Turn the cake on to the thin cake board, and put it on a wire rack. Place a sheet of baking parchment underneath to catch the drips.
  8. To make the ganache, melt the chocolate, cream and butter in a heatproof bowl set over very gently simmering water, making sure the bowl does not touch the water. Stir until smooth, then allow it to cool a little to thicken before pouring over the cake. Allow to set for at least two hours before decorating with the chocolates and ribbon, if using.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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