COOKING FOR GROWN-UPS
SACHERTORTE
Ingredients
For the cake
Butter for greasing tin
200 g cocoa solids
Dark chocolate
5 eggs
250 g caster sugar
2 tsp instant coffee, dissolved
150 g ground almonds
For the cake
Butter for greasing tin
200 g cocoa solids
Dark chocolate
5 eggs
250 g caster sugar
2 tsp instant coffee, dissolved
150 g ground almonds
For the icing
150 g cocoa solids
Dark chocolate
50 g butter
1 tbsp golden syrup
Method
Heat the oven to gas 4, 180°C, 350°F
Place the cake on a cooling wire over a tray and then pour the icing onto it. With the back of a metal spoon carefully work and spread the chocolate icing all over, taking care on the sides. Leave to set for at least an hour before transferring to your serving plate. Decorate with little Easter eggs if liked.
Grease a 23cm (9in) non-stick, spring-release cake tin. Carefully melt the chocolate on a very low heat
Separate the eggs, then whisk the yolks, mix and stir well.
Dissolve the coffee in 2 tablespoons of hot water.
Add the ground almonds, dissolved coffee and melted chocolate to the whisked egg yolks, mix and stir well.
Whisk the egg whites with an electric whisk until they stand in peaks. Add to the whisked egg yolks and fold in well until smooth and blended.
Pour into the prepared cake tin and bake for 30 minutes, then cook with foil and cook for a further 20 minutes. To check if the cake is cooked insert a knife and it should come out clean. If not, return to the oven for 5 more minutes.
When cooked remove from the oven and leave to cool for 5 minutes, and then release from the cake-tin ring. Allow the cake to cool totally on the base, then carefully remove using a palette knife.
Melt the chocolate, butter and golden syrup carefully, on a very low heat, occasionally mixing until smooth and glossy.
Heat the oven to gas 4, 180°C, 350°F
Place the cake on a cooling wire over a tray and then pour the icing onto it. With the back of a metal spoon carefully work and spread the chocolate icing all over, taking care on the sides. Leave to set for at least an hour before transferring to your serving plate. Decorate with little Easter eggs if liked.
Grease a 23cm (9in) non-stick, spring-release cake tin. Carefully melt the chocolate on a very low heat
Separate the eggs, then whisk the yolks, mix and stir well.
Dissolve the coffee in 2 tablespoons of hot water.
Add the ground almonds, dissolved coffee and melted chocolate to the whisked egg yolks, mix and stir well.
Whisk the egg whites with an electric whisk until they stand in peaks. Add to the whisked egg yolks and fold in well until smooth and blended.
Pour into the prepared cake tin and bake for 30 minutes, then cook with foil and cook for a further 20 minutes. To check if the cake is cooked insert a knife and it should come out clean. If not, return to the oven for 5 more minutes.
When cooked remove from the oven and leave to cool for 5 minutes, and then release from the cake-tin ring. Allow the cake to cool totally on the base, then carefully remove using a palette knife.
Melt the chocolate, butter and golden syrup carefully, on a very low heat, occasionally mixing until smooth and glossy.
