If you remember, I did say just about everyone I know celebrates their birthday in March… and last night was no exception. This time we all gathered in honour of Chloe. I wanted to celebrate it with a dessert I knew would mean something to her.
Chloe went to Vienna for a law competition several years ago – and she, like the rest of us who visit Vienna, ended up trying the famous Sachertorte. This is a seriously dense chocolate torte – the richness cut by apricots. Chloe came home raving about the torte. So I went recipe hunting and was able to find one that I thought would hit the spot.
If you’re a chocolate lover – and want to satisfy a craving – this is the treat for you. It looks more complicated than it really is – but well worth the effort (and the early morning bake fest yesterday).
5 oz dark chocolate chips (10 tbsp)
4 tbsp butter, room temperature
1/2 c. brown sugar
5 eggs, separated
2/3 c. all-purpose flour
1/3 c. apricot jam
Preheat your oven to 325F and take out your 9-inch springform pan (you really should use a pan that has removable sides since you aren’t going to butter the pan).
Now, take that dark chocolate and melt it in a bowl over a pan of simmering water. Set aside to cool.
With an electric hand mixer, beat the butter. Once creamed, add the sugar. Once fluffy, incorporate the egg yolks – 1 at a time, beating the whole time. Use a large rubber spatula and fold in the chocolate and the flour. Set aside.
With the mixer at high speed, and in a glass bowl, whisk the egg whites until they form stiff peaks.
Fold the egg whites into the torte batter. Spoon the batter into the cake pan. Bake for 55 minutes – a toothpick should come out clean when inserted in the centre.
Remove the torte from the oven and cool in the pan on a wire rack for 20 minutes. Now, remove the sides and allow the torte to cool completely. Once cooled, use a serrated knife to cut the torte in half horizontally. Place the bottom layer on your serving plate and cover with the apricot jam. Cover with the top layer. Now for the frosting…
Chocolate Espresso Frosting
1 tbsp butter, room temperature
4 oz milk dark chocolate chips (or chopped) (8 tbsp)
1/3 c. COLD prepared instant espresso (1 tsp of espresso powder in 1/3 c. boiling water – CHILLED)
2 c. icing sugar
1 tbsp vanilla extract
In a bowl over a pan of simmering water melt the butter and chocolate together. Stir in the coffee, icing sugar – gradually so that it doesn’t clump up – and vanilla. Allow to chill in the fridge so that it becomes more of a caramel topping.
Once chilled (I’d say an hour) – take it out and stir it up a bit. Using a metal blade, spoon the frosting on top of the torte and cover the entire thing (top and sides). Return to fridge and keep chilled until you are ready to serve.
Delish… and Rich! If you are aiming to impress… this is the recipe for you.