Prepare to be captivated by the irresistible allure of Mary Berry’s Sachertorte, a flourless chocolate cake that will redefine your dessert expectations. This Austrian delicacy, named after the renowned Sacher Hotel in Vienna, is a symphony of rich chocolate and subtly sweet notes, all achieved with a mere six ingredients.
The secret lies in the absence of flour, replaced by ground almonds. This clever substitution creates a cake that is incredibly moist, buttery, and boasts a delightful nuttiness that elevates the overall flavor profile. As Mary Berry herself states in her cookbook ‘Simple Cakes’, ‘A superb rich, very densely textured cake…Ground almonds replace the flour, which makes this chocolate cake keeps well.’
This remarkable recipe, dating back to the 1830s, requires less than 20 minutes of preparation time before hitting the oven, making it a wonderfully achievable treat for any occasion. But there’s more to this culinary masterpiece than meets the eye. The true secret ingredient that elevates this cake to new heights is apricot jam, generously spread over the top before the icing is applied. This tangy fruit adds a beautiful contrast to the rich chocolate, enhancing the flavor profile while also ensuring the cake remains moist and delectable.
Here’s how to bring Mary Berry’s Sachertorte to life:
Ingredients for the Cake:
* 265g plain chocolate
* 215g caster sugar
* 150g ground almonds
* Six eggs
Ingredients for the Icing and Topping:
* Four tablespoons of apricot jam
* 150g plain chocolate
* 150ml double cream
Method:
1.
Preparing the Cake:
Begin by lightly greasing a cake tin with butter and lining the base with baking paper. Preheat your oven to 180°C (or Gas Mark 4). Break the chocolate into pieces and place it in a heatproof bowl, setting the bowl over a pan of hot water. Ensure the water does not touch the bowl, as this can cause the chocolate to overheat. Place the pan on low heat and stir occasionally until the chocolate melts completely. Remove from heat and allow the chocolate to cool.2.
Separating and Whisking:
Separate the egg whites from the yolks, placing them in separate bowls. Whisk the egg whites until they form stiff peaks but are not dry. In a separate mixing bowl, combine the egg yolks and sugar, whisking until a thick, pale mixture is achieved.3.
Combining Ingredients:
Add the almonds, melted chocolate, and one tablespoon of the whisked egg whites to the yolk mixture. Mix thoroughly. Then, carefully fold the remaining egg whites into the mixture using a metal spoon or plastic spatula. Pour the batter into the prepared cake tin.4.
Baking the Cake:
Bake the cake for 40 to 45 minutes, or until a crust forms on the top and is firm to the touch. Remove the cake from the oven and allow it to cool in the tin for 10 minutes. Loosen the edges with a palette knife and turn the cake upside down. Peel off the baking paper and let the cake cool completely.5.
Preparing the Topping:
Gently heat the apricot jam in a small pan and brush it over the top and sides of the cooled cake.6.
Creating the Icing:
Break the chocolate into small pieces and add it to a heatproof bowl along with the double cream. Heat the mixture over a pan of simmering water, stirring until it becomes smooth and glossy. Remove from heat and allow to cool completely.7.
Finishing Touches:
Once the icing has cooled, pour it gently over the cake, smoothing it over the surface and spreading it down the sides using a palette knife. Allow the chocolate to set.And there you have it! Your masterpiece of a Sachertorte is ready to serve, boasting a rich chocolate heart, a tangy apricot surprise, and a delightfully moist texture that will leave your taste buds singing. Enjoy!
