My husband is a very happy person when it comes to me cooking for us. It is just when he likes something to be made again we have to go through the following discussion repeatedly: “Could I write down the recipe and do the same dish or cake again, please?” My answer is always positive, but in reality it is likely to be the first time that I am actually working on it. Recipes are in my head all the time, writing them down, sometimes is a struggle. There are so many options out there in the cake world and often I start working on one and finish with something different. And finally have you tried going to the market and buying ingredients just for the chosen recipe. Never worked for me. The kitchen full of different ingredients is real inspiration. It is so much more fun cooking the way I feel that day, than following the old recipe.
On the other hand, some recipes that have found their way to my recipe book have simply been wrongly named. At this point, I have to go back, hmm more than a few years. As much as my mum had an effect on my cooking skills and my food education, I can easily say that my best friend’s mother had a huge effect on my pastry skills. She had this profound taste in food – cakes particularly – and I can only say that I was lucky enough to be around to enjoy and learn. This is the recipe adopted from her recipe book and for years was simply called chocolate slices. Not a charming name for a cake. It was baked in a square baking dish so as you can imagine, appearance wasn’t a strong side of this treat. At that stage I had no idea what was hiding behind it.
When I recognized the famous Sacher Torte behind this square chocolate cake the whole world of chocolate cakes changed for me, as much as it will for you, once you try this one. Now, I am not saying that this is the ultimate and only Sacher Torte invented by young Franc Sacher. The secret recipe dated from 1832, will stay a secret forever I guess. The original cake or rather the version Franc Sacher’s son, Eduard, who was the one who perfected his father’s recipe, can be bought in one of the most glamorous hotels in the World, hotel Sacher in Vienna.
I’ve never had the honour of tasting the original one. This one is the one for me. We have been celebrating all the important dates in our family with this cake for years now, so allow me to call my own version the same name – Sacher Torte.
For my husband and all of you.
7 eggs room temperature
150 ml of water
200 gr dark chocolate
200 gr sugar
200 gr ground walnuts (walnut meal)
1 tablespoon of plain flour
150 gr apricot jam
200 gr of dark chocolate for topping
50 ml milk
1 tablespoon of vegetable oil
Heat the oven to 175C. Layer two 8 inches baking tin with baking paper.
I’ve baked this cake in two 8 inch baking dishes. It gave me an opportunity to add another layer of apricot jam, which gives the cake an extra moisture and softness. But I’ve baked it in 9 inch dish as one piece cake with just one layer apricot jam spread on the top and it was beautiful as well. I am not trying to confuse anyone , I am just saying – explore.
Pour the water into a pot and add sugar. Steer on a low heat until sugar is dissolved. Add chocolate and once is melted add walnut meal. Remove from the heat and leave to cool.
Next step include separating egg yolk from egg whites. In the big size bowl mix with a hand mixer egg yolks until they get pale and fluffy. Add flour and stir. In another big size bowl add egg whites. Before you start whisking add a pinch of sea salt to help egg whites stay firm. Mix until egg whites are firm enough. To explain this better, if you turn you mixing bowl upside down and egg whites are still inside the mixing bowl you did a good job. But you all knew that already.
Add chocolate and walnut mixture to egg yolk mixture. Stir and add egg whites, spoon by spoon, gently mixing all the way through the process. This cake has no baking powder to help to rise. Egg whites are all you have. That is why is important to do it right.
Bake for 40 minutes.
While the cake is in the oven, baking, prepare chocolate for glazing . It’s very simple all you have to do is to add the chocolate into boiling milk and a teaspoon of vegetable oil, for extra shine and mix and melt all together.
Once the cake is cooled on cooling rack spread apricot jam on the top of cake and glaze with chocolate.