Sachertorte to the rescue…for Jo Knight in Devon

Here we go Jo. Let me know how you get on, it’s yummy.

  • 200g plain chocolate
  • 125g butter
  • 100g caster sugar – or you could mix it up a bit by replacing 25g with brown sugar
  • 100g ground almonds
  • 4 eggs SEPARATED (from your lovely hens)
  • 50g fresh brown breadcrumbs
  • 50g icing sugar (optional for sieving over the cake at the end)
  1. Heat your oven to 180 or gas mark 4
  2. Use a 9 inch cake tin ..23 cms ish. Rub butter around the tin and then put a handful of flour in, shake it round so it coats it all, then tip out the excess. This is the perfect way to stop a cake sticking.
  3. Melt HALF the chocolate (100g) in a bain marie (bowl above simmering water without the bottom of the bowl touching the water) Stir to make it smooth.
  4. Cream the butter and sugar together thinking of it as exercise for your arms. That’ll keep you going to get it light and fluffy!
  5. Stir in the almonds, egg YOLKS, breadcrumbs and melted chocolate.
  6. Whisk the eggs WHITES until you can turn the bowl upside down (!) Mainly to get the idea of how stiff they should be….be sure, be very sure before trying!
  7. Fold a little bit of the egg whites into the chocolate mix to loosen it up, then fold the rest in trying to keep as much air in the mix as possible.
  8. Pour into your cake tin and jiggle it till it’s even.
  9. Bake for 40 to 45 minutes. When you touch it gently it should be firm.
  10. Cover with a clean damp tea towel, leave for 5 minutes and then you can tip it out. I just put a cutting board on top and clamp it together with my hands and spin it over away from me.
  11. Coarsely grate the rest of the chocolate and sprinkle it over the cake when it’s completely cool (or it’ll melt…learn by my mistakes!) and/or flaked almonds or….mmmm whipped cream if you’re eating it all straight away.

In case you’d like to make it gluten free, then just leave out the bread crumbs.

This cake reminds me of the beautiful town of Zermatt and a young lad who skiied too fast.