Sachertorte
Adapted from Larousse Gastronomique page 900
Makes enough for: 1 cake
Ingredients
for the cake
- 100 g dark chocolate, roughly chopped
- 4 egg yolks
- 62 g butter, melted
- 5 egg whites
- 1 pinch fine salt
- 75 g fructose
- 63 g flour, sifted
Method
for the cake
- Preheat the oven to 180° Celsius
- Melt the chocolate in a bain-marie
- Place the egg yolks into a large bowl and lightly beat
- Whisk in the melted butter
- Add the melted chocolate and mix in thoroughly
- Place the egg whites and the salt into a stand mixer and whisk until the egg whites are stiff
- Add the fructose a but at a time and continue to whisk until you have incorporated all of the sugar, and the egg whites have formed stiff peaks
- Fold a third of the egg whites into the chocolate and mix in
- Fold the rest of the egg whites in, a bit at a time, making sure you cannot see a trace of the egg whites
- Sprinkle the flour around the edges of your bowl and gently mix in
- Pour into a lined baking tin
- Place into the oven and bake for 45 minutes
- Leave to cool in the tin for 5 minutes before turning out and leaving the cake to cool completely
for the icing
- Place the chocolate and the cream into a small saucepan
- Add the fructose and place onto a medium heat
- Stir continuously until the fructose has dissolved
- Leave on the heat for 5 minutes
- Place 30mls of the mixture into your egg and mix in well
- Pour this back into the saucepan and stir continuously for 1 minute
- Remove from the heat and leave to cool and thicken at room temperature
to assemble
- Place the cake onto a serving plate
- Pour the icing over the cake, allowing it to drip down the edges
- Place into the fridge for 3 hours to allow the icing to set
- Remove 30 minutes before serving
Notes
I freeze left over egg yolks with a pinch of salt to use for making into an egg wash for pastry. Make sure you defrost the egg yolk in the fridge.