A friend of ours invited us to a murder mystery evening. I’ve never been to one of those before and it sounds like it could either be very silly or else quite a bit of fun. Or maybe both.
No matter how the murder mystery part of the night goes, we do know we’re going to have good food. And I’m to bring the cake. So I baked a Sachertorte, that Viennese classic. It sounds hard to make, but it’s actually quite simple. Served in thin slices with a bit of whipped cream, it is an impressive dessert.
I first had Sachertorte when I was visiting friends in Vienna one cold week in February. We walked around and they took me to all the lovely coffee shops in the city and we chatted over coffee and cake. It was delicious.
Ingredients:
butter to grease the cake tin
200 g dark chocolate
200 g butter
1 tsp vanilla extract
1.5 cups sugar
2 cups flour
2 tsp baking powder
5 eggs
apricot jam
about 50 g more dark chocolate
whipped cream to serve with it
Instructions:
1. Grease the cake tin. Melt the chocolate and butter over low heat, stirring frequently.
2. Add the vanilla, sugar, flour, and baking powder, and mix well.
3. Separate the eggs. Add the yolks to the mixture. Whisk the egg whites well, then gently fold them in.
4. Bake for 40 min at 180 C. Let the cake cool completely, then cut it in half lengthwise. Fill the centre with jam, spreading it until smooth. Then replace the top half of the cake.
5. Melt the other 50 g of chocolate and spread it over the top and sides of the cake. Serve with whipped cream.
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