This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is.
ingredients
225g dark chocolate (70% cocoa)
175g unsalted butter, diced
2 tsp vanilla extract
1/4 tsp instant coffee powder or extract, optional
100g toasted almonds
2 heaped Tbsp plain flour
1/2 tsp salt
5 eggs
140g golden caster sugar*
12 fresh raspberries, plus about 40 more for decoration
4 Tbsp** raspberry jam
For the glaze:
140g dark chocolate (70% cocoa, chopped)
100ml double cream (or whipping cream)
Icing sugar and sweet vanilla cream, to serve, optional
instructions
- Heat oven to 325˚F. Line the bases of two 9″ cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached – the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
yields
12-16 servings
source
notes
* If caster sugar can’t be found, use granulated sugar and put it in the food processor for small granules.
** We think the cake is better with a bit more raspberry filling. We used a heaping 1/4 cup of jam and a couple more raspberries, but think it could still be a bit more.
Café Sid 