1 x 15cm deep baking ring
For the chocolate glaçage (mirror glaze):
- 50g caster sugar
- 100g liquid glucose
- 50ml water
- 220g dark chocolate
- 100g butter, chilled and diced
For the torte:
- 50g apricot jam
- In a heavy-based pan, bring the caster sugar, liquid glucose and water to the boil until all the ingredients have dissolved into a syrup.
- Take off the heat, add the chocolate and the butter to the syrup and stir until completely dissolved to achieve a glossy finish.
- Assemble the torte by slicing the sponge in half horizontally. Turn upside down so the flat base becomes of the top of your torte.
- Spread all the apricot jam over the middle of sponge, then add 2-3 tablespoons of the chocolate glaçage before sandwiching together.
- Place in the baking r
- Now to press it down. Cover the torte with a sheet of baking parchment and place a large pan on top of it. Place some tin cans inside the pan for extra weight.
- Place in the fridge, weighted down, for 2 hours – or ideally over
- To finish the torte, gently reheat the remaining glaçage over a low heat until it’s fluid, but not too runny.
- Remove the pressed torte from the baking r
- Place the torte on a cooling wire with a sheet of paper under the wire.
- Pour the glaçage over the torte, allowing it to flood naturally over the top and sides.
- Leave to partially set for 15 minutes.
- Use the excess chocolate glaçage from beneath the cooling wire to fill a piping bag, then pipe the word Sacher onto the top of the torte. Leave to set.
For the final part of our Sachertorte recipe, check back next week – when we will also be sharing expert tips about decorating your cake.
For part one, visit www.bettys.co.uk/baking-secrets and see the Week 8 recipe.
Betty’s Top Tips
CHOCOLATE’S IN CHARGE
Make sure you’re feeling happy and relaxed – it’s a delicate task which can be affected by a bad mood! As we like to say, “Chocolate’s in charge”.
Switch off your phone and prepare your working area fully. You won’t have time to move things around or respond to calls.
Be aware that the weather can affect your chocolate work. It’s very sensitive to temperature.
IT HAS A MEMORY
Chocolate has a memory – it will take on the qualities of the surface it touches. A shiny surface makes a shiny chocolate, so use a glass bowl to warm the chocolate.
Glass is good for another reason: ceramic and metal are better conductors of heat, and can over-heat the chocolate.
If using a bar, break the chocolate into similar-sized pieces so they melt evenly.
Use more chocolate than you need.The larger volume means it changes temperature more slowly, giving you more time to work with it at specific heats.
NEARLY THERE IS THERE ENOUGH
Create a bain marie with a couple of centimetres of water simmering in a pan under the glass bowl. Don’t let the water touch the bottom of the bowl.
Work the chocolate with the back of a wooden spoon against the bowl.
Keep checking the temperature, but make sure your thermometer doesn’t touch the surface of the bowl itself, or the temperature measurement may be wrong. Keep it moving around the chocolate, as some spots can be hotter than others.
Heat to 45-48°C, but remember – nearly there is there enough.Take it off at around 39-40°C as the temperature will continue to rise. If it does need a little more heat, use the bain marie in ten second bursts to stay in control.
Now bring it down to a tempered temperature of 25-27°C.
Work the chocolate by moving it around on a flat surface, gradually taking the temperature down. A marble or granite surface is best. Plastic or wood can dull the chocolate, so avoid that if possible.
When the chocolate reaches 25-27°C, scoop it back into the bowl, place back over the bain marie and take it back up to 29-31°C. It’s now ready to use.
Come back next week for the final part of our recipe for Sachertorte and to find out how to use your tempered chocolate to create stylish decorations. For more Bettys Baking Secrets visit www.bettys.co.uk/baking-secrets