About this recipe:This is a very elegant chocolate cake with a rich glossy chocolate and coffee icing.
140g plain chocolate
150g caster sugar
170g butter, softened
5 eggs, separated
100g plain flour
8 tablespoons apricot preserves
1 tablespoon butter, softened
110g chopped plain chocolate
6 tablespoons strong filter coffee
175g icing sugar
1 tablespoon vanilla extract
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Method Prep:30min › Cook:1hr › Extra time:30min › Ready in:2hr
Preheat oven to 170 C / Gas 3. Have all ingredients at room temperature.
Melt the 140g of the chocolate in a double boiler over hot water. Remove from heat and let cool.
Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in colour. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the cake mixture.
Beat the egg whites until stiff but not dry and fold them into the mixture. Pour cake mixture into one ungreased 23cm springform tin.
Bake in the preheated oven for 50 to 60 minutes. Allow cake to cool completely before removing from tin and icing.
Once cool remove from tin and slice cake horizontally. Set top half aside and spread filling of apricot jam between the layers. Cover top and sides with warm Sachertorte icing.
To Make Sachertorte Icing: Melt 1 tablespoon butter and 110g chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the icing sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte.
I don't know what I did wrong but my cake didn't look ANYHTING like the pictured on for this recipie!
I used Dark chocolate but my cake was a lot lighter in colour than this one and the texture was immensely different.
Don't get me wrong, The recipie was simple enough to follow and it was a nice cake but not as dark, rich or moist as I was really hoping it would be. It turned out like an ordinary chocolate cake.
What did I do wrong? - 13 Jun 2012