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cookery v
t and slinky
SACHERTORTE
The recipe is a closely guarded secret
but this is a near approximation. I have
reduced the dryness and sweetness. The
quality of ingredients is vital; be sure to
use really good chocolate, unsalted
butter and apricot jam.
175g plain chocolate with at
least 70 per cent cocoa solids,
chopped
150g unsalted butter, softened
125g icing sugar
6 eggs, separated
1 tsp vanilla extract
115g plain flour
125g caster sugar
Glaze:
175g good quality apricot jam
squeeze of lemon juice
Icing:
250g sugar
225g plain chocolate with at
least 70 per cent cocoa solids,
chopped
Butter a 22cm spring-form tin and
line the base with buttered greaseproof
paper. Sprinkle flour over the base and
then tip and tap out any excess. Preheat
the oven to 180ºC/350ºF/gas 4.
Melt the chocolate in a bowl placed
over, not in, a saucepan of gently
simmering water. Remove from the heat.
Beat the butter with the icing sugar
until pale and fluffy. Add the egg yolks
one at a time, beating well after each
addition. Working quickly and using a
large metal spoon, gently fold the melted
chocolate, and the vanilla, into the butter
mixture, and then add the flour in the
same way.
Whisk the egg whites until stiff and
then gradually add the caster sugar,
whisking well and continuing to whisk
until the whites are stiff and shiny.
Working in the way you did when adding
the chocolate, fold in the egg whites in
three batches.
Transfer to the buttered tin and bake
in the centre of the oven for 50 minutes
or until a skewer inserted in the centre
comes out clean. Remove the cake from
the oven and leave to cool for 10
minutes before un-moulding it onto a
cooling rack. Carefully peel away the
lining paper and leave the cake to cool
completely.
To make the glaze, heat the jam with
the lemon juice and 1 tablespoon water,
preferably in a non-stick saucepan, and
bring to the boil. Quickly press through a
nylon sieve and leave to cool to
lukewarm.
Place the cooling rack with the cold,
upside-down cake on it, over a tray to
catch drips. Either brush the lukewarm
glaze over the top and sides, or carefully
cut the cake in half horizontally, using a
large serrated knife, and spread the jam
over the bottom half before reassembling
the cake. Leave until cold.
To make the icing, very gently heat
the sugar with 250ml water in a heavybottomed
saucepan, until the sugar has
dissolved. Then bring to the boil and boil
until the temperature reaches about
105ºC. To test without a thermometer,
take a little of the syrup between a wet
finger and thumb and then open them;
the syrup should form a sticky thread
about 2.5cm long.
Remove the pan from the heat and
place in a roasting tin filled with warm
water (this keeps the syrup warm
without cooking it further). Leave for 1
minute and stir in the chocolate until it
has melted and the icing has cooled to a
coating consistency.
Quickly pour the chocolate icing
over the surface of the top of the cake.
Tip and tilt the cake so the icing runs
evenly and smoothly over it; once it is on
the cake the icing should not be
disturbed. Leave to set. V
Hilaire’s ingredients are kindly supplied by
Waitrose Food & Home, Salisbury
Bridge Farm, Britford, Salisbury SP5 4DY • 01722 413400
apple for the best in locally produced and locally sourced food and drink
apple organic, seasonal, vegetable-box scheme to local addresses
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www.britfordfarmshop.co.uk
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