Chocolate heaven: Sachertorte

Bettys was founded nearly 100 years ago by a chocolatier from Switzerland. Inspired by chocolate week on the Great British Bake Off, here is their Sachertorte recipe.

• 3 hrs
• 6
• Medium

Method

Bettys was founded nearly 100 years ago by a chocolatier from Switzerland, and chocolate remains a passion for the business. Inspired by chocolate week on the Great British Bake Off, Cookery School tutor Andy Lawson shares a much-loved Sachertorte recipe.

Preheat the oven to 170°C (fan assisted). Line the base of the baking ring with a disc of baking parchment, large enough to cover the base and outside of the ring. Secure the parchment paper by twisting the paper around the outside of the ring.
Separate the 3 eggs. Place the egg whites into a large, clean metal bowl and the egg yolks into a measuring jug.
Using an electric whisk, whisk the egg whites to the soft peak stage. Gradually add the first measure of caster sugar, beating well until you achieve soft meringue. Set aside.
Melt the chocolate over a pan of simmering water. Ensure the condensation from the side of the bowl does not come into contact with the melting chocolate or else the chocolate may seize.
When the chocolate has melted remove from the heat and set aside to cool.
In a large mixing bowl, cream together the butter with the second measure of caster sugar until pale and fluffy. Gradually add the beaten egg yolks, being careful to avoid the mixture from curdling.
Beat in the cooled melted chocolate. Using a metal spoon fold in the plain flour.
Fold in the meringue, in 3 additions, making sure it is thoroughly combined.
Spoon into the prepared baking ring. Bake in the pre-heated oven for 25 -30 minutes or until well risen and a skewer comes out clean.
Leave in the tin for 15 minutes before turning onto a wire rack to cool completely.
For the glacage: In a heavy based pan, bring the caster sugar, liquid glucose and water to the boil until all the ingredients have dissolved to syrup.
Take off the heat, add the chocolate and the butter to the syrup and stir until completely dissolved to achieve a glossy finish.
To assemble: Slice the sponge in half horizontally. Turn the top half over so it is cut side up.
Spread all the apricot jam over the bottom slice of sponge and then add 2-3 tablespoons of the chocolate glacage and spread evenly.
Place the top half of the cake on top (cut side uppermost) and place back into the baking ring.
Place a sheet of baking parchment on top of the ring/torte and top with a large pan and something heavy to weigh down the torte (such as tinned cans of food or baking beans).
Leave the torte and the weights in the fridge to set for a minimum of 2 hours or ideally overnight.
To finish the torte: Gently reheat the remaining glacage over a low heat until you have a spreadable consistency.
Remove the pressed torte from the baking ring.
Place the torte on a container to support the cake. Flood the glacage over the top and sides and smooth over with a palette knife. Allow the excess to run off. Leave to partially set for 15 minutes.
Finally, gently melt the dark chocolate in a bowl over a pan of simmering water. Remove from the heat and allow to cool before pouring into a piping bag. Pipe the word Sacher on top and leave to set at room temperature.

www.bettys.co.uk

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