Celebration Sachertorte
Ingredients
water, as needed
140 g plain chocolate
85 g almond flakes, toasted
55 g plain flour
140 g butter, softened, cut into 2 cm cubes
115 g caster sugar
5 egg yolks
0.5 tsp vanilla extract
5 egg whites
For the topping
6 Tbsp apricot jam
200 ml whipping cream
2 Tbsp golden syrup
140 g plain chocolate, broken up
almond flakes, as needed, toasted
Tools
- Whisk Tool
- Chopper
- Hand Blender Attachment
Utensils
- 1 Round tin
- 1 Heatproof bowl
- 1 Saucepan
- 1 Bowl
- 1 Bowl
- 2 Saucepan
Instructions
STEP 1/7
Preheat the oven to 180°C.
Grease the cake tin and line with parchment paper.
Connect the Hand Blender Attachment to power handle.
Fit the blade to the chopper bowl.
STEP 2/7
Add water into a medium saucepan.
Place over a low-medium heat.
Add chocolate into a heatproof bowl.
Place the heatproof bowl over the saucepan.
Heat over a low-medium heat until melted.
Remove from the heat and let cool.
STEP 3/7
Add almond flakes and flour into the chopper bowl.
Attach the cover and connect the power handle.
Blend on high speed until well blended.
Transfer the mixture into a small bowl and set aside.
STEP 4/7
Add butter and sugar into the chopper bowl (no need to clean the bowl).
Attach the cover and connect the power handle.
Blend on speed Min until the butter is creamy and pale.
Add egg yolks and vanilla extract into the chopper bowl.
Blend until fully incorporated.
STEP 5/7
Remove the hand Blender Attachment, fit the whisk.
Add egg whites into a large bowl.
Whisk on high speed until stiff peaks formed.
Transfer the butter mixture into the melted chocolate.
Transfer the flour and almond mixture from the small bowl into the chocolate mixture.
Fold manually until incorporated. The mixture will be very thick.
Gradually fold the egg whites into the batter, 1/3 of the egg whites at a time.
Spoon the mixture into the prepared tin.
Bake at 180°C for 45 minutes.
Remove from the oven and let cool.
STEP 6/7
Add apricot jam into a small saucepan.
Place over a low heat until melted.
Connect the Hand Blender Attachment to power handle.
Blend until smooth.
Spread the blended jam over the top and sides of the cake and let cool.
STEP 7/7
Add whipping cream and golden syrup into a small saucepan.
Heat over a medium heat until the bubbles just begin to rise at the edges of the saucepan.
Remove from heat and let cool.
Retrieve and clean the beaker.
Remove the whisk attachment.
Connect the hand Blender Attachment to power handle.
Add chocolate into the beaker.
Pour the cooled cream over the chocolate.
Blend until combined.
Pour the chocolate topping over the jam glazed cake.
Let cool and firm up.
Decorate with almond flakes around the circumference of the cake.
Celebration Sachertorte
Ingredients
water, as needed
140 g plain chocolate
85 g almond flakes, toasted
55 g plain flour
140 g butter, softened, cut into 2 cm cubes
115 g caster sugar
5 egg yolks
0.5 tsp vanilla extract
5 egg whites
For the topping
6 Tbsp apricot jam
200 ml whipping cream
2 Tbsp golden syrup
140 g plain chocolate, broken up
almond flakes, as needed, toasted
Instructions
STEP 1/7
Preheat the oven to 180°C.
Grease the cake tin and line with parchment paper.
Connect the Hand Blender Attachment to power handle.
Fit the blade to the chopper bowl.
STEP 2/7
Add water into a medium saucepan.
Place over a low-medium heat.
Add chocolate into a heatproof bowl.
Place the heatproof bowl over the saucepan.
Heat over a low-medium heat until melted.
Remove from the heat and let cool.
STEP 3/7
Add almond flakes and flour into the chopper bowl.
Attach the cover and connect the power handle.
Blend on high speed until well blended.
Transfer the mixture into a small bowl and set aside.
STEP 4/7
Add butter and sugar into the chopper bowl (no need to clean the bowl).
Attach the cover and connect the power handle.
Blend on speed Min until the butter is creamy and pale.
Add egg yolks and vanilla extract into the chopper bowl.
Blend until fully incorporated.
STEP 5/7
Remove the hand Blender Attachment, fit the whisk.
Add egg whites into a large bowl.
Whisk on high speed until stiff peaks formed.
Transfer the butter mixture into the melted chocolate.
Transfer the flour and almond mixture from the small bowl into the chocolate mixture.
Fold manually until incorporated. The mixture will be very thick.
Gradually fold the egg whites into the batter, 1/3 of the egg whites at a time.
Spoon the mixture into the prepared tin.
Bake at 180°C for 45 minutes.
Remove from the oven and let cool.
STEP 6/7
Add apricot jam into a small saucepan.
Place over a low heat until melted.
Connect the Hand Blender Attachment to power handle.
Blend until smooth.
Spread the blended jam over the top and sides of the cake and let cool.
STEP 7/7
Add whipping cream and golden syrup into a small saucepan.
Heat over a medium heat until the bubbles just begin to rise at the edges of the saucepan.
Remove from heat and let cool.
Retrieve and clean the beaker.
Remove the whisk attachment.
Connect the hand Blender Attachment to power handle.
Add chocolate into the beaker.
Pour the cooled cream over the chocolate.
Blend until combined.
Pour the chocolate topping over the jam glazed cake.
Let cool and firm up.
Decorate with almond flakes around the circumference of the cake.