Cake - Sacher Torte

Saturday, September 22, 2007 Add Comment Edit

It was my husband's birthday few days back. It was a weekend and he was extremely busy with his work and could not leave work earlier, so I decided to we celebrate at home with some nice home cooked food, which I will post soon, and a cake!

This is my 5th baking attempt and my 2nd for cake. The first one was a marble cake which has not be posted yet. I think I was really ambitious when I decided to baked this. I have never done ganache before and I failed in doing my icing the 1st time round (you'll see when I post my cuppy recipe). I don't know what made me to choose to do this cake but I got everything prepared anyways. hahaha ...

The results ... outlook was not pretty. Not smooth as what it's suppose to be. There were lots of bumps because I had forgotten to grease the pan!! And I had also forgotten the flip the cake over!!! *slaps head twice* Luckily, taste wise was great.

Anyone who could bake would have done a much lovely job so please make this to give it justice. Haha!

Ingredients:

125g All-Purpose Flour, shifted
30g Coca Powder, shifted
250g Caster Sugar
100g Butter
60g Strawberry Jam or your preferred fruit jam
4 Eggs, separated

Ganache Topping:

170ml Cream
200g Dark Chocolate, chopped (I used bittersweet chocolate cooking bars)
90g Caster Sugar

How to do it:

Preheat oven to 180c.
Grease cake tin and line with baking paper
Add flour and cocoa powder into a bowl and make a well.
Combine sugar, butter and half of the jam in a pot or bowl over another pot of simmering water.
Stir till the sugar is melted
Add sugar mixture to the flour.
Add the egg yolks.
Stir till combined.
Beat egg whites till soft peaks form
Fold in the whites into cake mixture.
Pour into the cake tin.
Bake for 40 -45 minutes or do the toothpick test.
Rest of 15 minutes before removing the cake to be cooled on a wire rack.
To make ganache topping, add cream, chocolate and sugar in a pot over another pot of simmering water.
Stir till mixture is melted and smooth.
Level the top of the cake and turn it upside down on a plate or tray
Brush the remaining jam over the cake.
Pour the topping over the cake.
Tip the cake, so the topping will flow to the side of the cake.
Tap the plate to level the surface.
Refrigerate for 1/2 hours to let the chocolate set.

Note:

The icing on top of the cake is additional.
I have not master the butter icing yet which require 100g of butter and icing sugar each and 1/2 tablespoon milk and 1 teaspoon of vanilla essence. I could get to be firmed.
The one shown here is just using butter and icing.