Sacher Torte

If there is one movie I were to remember fondly from my childhood, it would have to be 'The Sound of Music'. I knew every scene, every dialogue and the best part of the movie, every song. Undeniably, the songs made this movie. As a little girl, I sang along with "Do Re Mi", yodelled unsuccessfully with "The Lonely Goatherd" and was completely captivated with Julie Andrews when she sang about her "Favourite Things". With an overly simplistic understanding of the world that is a child's prerogative, one was smitten by Maria, ambivalent towards the Colonel and absolutely detested the horrid Baroness.

 

And then one grew up. You observed the subtle nuances of the plot and appreciated what a good looking man Christopher Plummer was. Remember the scene at the Church where as a groom, he waits for his bride at the altar?! One would also understand the political milieu in which the movie was set and that would make the Colonel's soulful rendition of 'Edelweiss' towards the end, particularly poignant and memorable!

 

Lady Gaga's tribute to the movie at this year's Oscars would remind us that this month would mark fifty years since its release in 1965!!

 

Well, if lady Gaga can sing, I can bake! Never a better time to bake a Sacher Torte, Austria's most famous cake!

 

 

There are more than a couple of recipes on the Web. I relied on the ever dependable Mary Berry's version. There are three components to the Sacher Torte - the cake, the apricot jam that is used to glaze it and then the glossy chocolate glaze to finish it all of.

 

There is nothing complicated about any of it but do get your mise-en-place done. It just makes it all that much easier to get through all the steps.

 

 

As there is no baking powder used, this is a dense, chocolate cake, on the drier side. Despite being generous with the apricot jam and slathering it all over, the taste of it didn't really come through. Maybe, it would have helped to layer the cake in half and fill it with jam to accentuate the taste of the apricot jam.

 

But, if you ask me, the main component is that chocolate glaze. On its own, the cake layer does not impress out of the ordinary. It needs the chocolate glaze to correct all it lacks and make the Sacher Torte the delightful tea time treat it claims to be!! Although, the humidity did play a bit of a spoiler with the gloss, it was delightful all the same.

 

 

You might serve it with a dollop of whipped cream but for me, a cup of coffee was perfect to wash it down.

 

So, what do you remember most of the movie?? Have a great week ahead!!

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Sacher Torte

Recipe Source: BBC British Bake Off - Mary Berry

Serves 10-12.

Ingredients:

• 140 gms plain chocolate
• 140 gms unsalted butter, softened
• 115 gms caster sugar
• 1/2 teaspoon vanilla extract
• 5 eggs, separated
• 85 gms almond flour
• 55 gms plain flour, sieved
• 6 tablespoons apricot jam, sieved

For the chocolate glaze

• 180 gms dark chocolate
• 120 gms butter
• 2 tablespoons brandy (optional) 

Directions:

• Preheat the oven to 180 deg C. Grease a deep 9-inch spring form round cake tin then line the base with greaseproof paper. Note: If you make half of this recipe, use a 7-inch spring form round cake tin.
• Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly.
• In a bowl, beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy.
• Add the cooled chocolate and the vanilla extract and beat again.
• Add the egg yolks one at a time, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.
• In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface.
• Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for 20-30 minutes then turn out, peel off the paper and finish cooling on a wire rack.
• To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.
• For the chocolate glaze, break the chocolate into small pieces. Melt the chocolate with the butter in a bowl over a saucepan of simmering water.
• Once melted, stir in the brandy and set aside it to cool to a spreadable consistency (it should coat the back of a spoon).
• Sit the cake, on the wire rack, on a flat plate and pour half of the glaze over the top and sides, using the palette knife to spread it.
• Allow the glaze to set firmly; reheat the remaining glaze (for 30 seconds in a microwave) and pour it over the top of the cake for the final finish.
• Let the glaze set completely and serve. You may serve it with some unsweetened whipped cream.