Chef Shubnam of AZ.U.R recommends

The history of the Sacher Torte begins, in 1832 when Prince Metternich wanted a special dessert for his guests. The head chef having taken ill, the task fell to the 16-year-old Franz Sacher an apprentice. The torte is said to have delighted Metternich’s guests. Sacher completed his training as a chef and settling in his hometown of Vienna opened an upper class delicatessen.

With the Chocolate festival at the Goa Marriott Resort at its peak, Chef Shubham has brought this special preparation for you. Don’t miss this delicacy, its divine.

Sacher Torte

Ingredients:

Dark chocolate 225 gms, butter 150 gms, castor sugar 115 gms, eggs separated 8, flour 115 gms

For glaze: apricot jam 225 gms, lemon juice 15 ml

For the icing: dark chocolate 225 gms, castor sugar 200 gms, golden (light corn) syrup 15 ml, heavy cream 250 ml, vanilla essence 5 ml

Method:

Preheat the oven to 180C. Grease a tin and line with baking parchment. Melt the chocolate in a bowl over a pan of simmering water, then set aside. Cream the butter and sugar until pale and fluffy, then add the egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, then sift the flour over the mixture and fold in evenly. Whisk the egg whites until stiff, then stir about 1/4th of the whites in to the chocolate mixture to lighten it. Fold in remaining whites. Tip the chocolate mixture into the prepared tin and smooth level. Bake for 50 mins or until firm. Cool and turn out on wire rack. Slice in half the middle to make even sized layers. Heat the apricot jam with the lemon juice, straining it. Brush the top and sides of each cake layer with apricot glaze, then sandwich them together. Make the icing. Mix the chocolate sugar, golden syrup, cream and vanilla essence. Heat gently, stirring constantly, until the mixture is thick and smooth. Pour the icing over the cake, spreading to cover the tops and sides. Leave to set, garnish and serve.