This was the final technical bake on our year of GBBO and the one that I most enjoyed the most. By this time I really felt like I’d found my feet. Better late than never!Ingredients:
5 large eggs, separated
50g self-raising flour
100g ground almonds
150g caster sugar
150g unsalted softened butter or margarine
100g melted dark chocolate
40g cocoa powder
1 tsp vanilla extract or vanilla bean paste
3 tbsp warmed, sieved apricot jam
120g dark chocolate
120ml double cream
50g melted milk chocolate
You will also need a 9 inch/23cm sandwich tin, greased and lined with a disc of buttered baking parchment.
– Preheat the oven to fan 180ºC/350ºF/gas mark 4.
– Separate the egg whites and yolks into 2 very clean, large bowls. Whisk the whites until light and fluffy.
– Tip the remaining torte ingredients into the egg yolks and beat with a hand whisk or a free-standing machine until well combined.
– Gently fold the egg whites into the cake batter until just combined. Spoon into the prepared cake tin and spread level using a palette knife. Bake on the middle shelf of the preheated oven for about 22-25 minutes.
– Remove from the oven and cool in the tin for about 10 minutes then remove the parchment and transfer to a wire cooling rack to cool completely.
– Brush the cooled torte with the warm, sieved apricot jam.
– In a heavy based pan, gently heat the dark chocolate and cream until melted, stir until well combined, put to one side to cool slightly and then pour all over the cooled torte until it is completely covered. Carefully pipe Sacher on top of the torte using the melted milk chocolate. Leave to set before serving.
Jo’s top tip:
Pop chocolate buttons or finely chopped chocolate into a disposable piping bag. Submerge it into a jug of boiling water and it will melt in the bag. Snip the tip when you’re ready to pipe.