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Sacher Cake

  1. Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.
  2. Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
  3. If the apricot jam is too solid, heat it briefly and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.
  4. For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution .
  5. Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife.

Leave the cake to dry at room temperature. Serve with a garnish of whipped cream.

If possible, do not store the Sachertorte in the fridge, as otherwise it will “sweat”.

Baking time: approx. 1 hour

 

 

Source: Austrian National Tourist Office

Recipe

Speculoos

Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!

Ingredients

  • 7 egg yolks
  • 150 g softened butter
  • 125 g icing sugar
  • 200 g dark chocolate
  • 1 packet (8g) vanilla sugar
  • 7 egg whites
  • 125 g crystal sugar
  • A pinch of salt
  • 150 g flour
  • Butter and flour for the mould
  • 150 – 200 g apricot jam, for spreading
  • Rum, if desired
  • Whipped cream to garnish

For the sacher glaze

  • 200 g dark chocolate coating or cooking chocolate
  • 250 g sugar
  • 150-170 ml water

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