Celebration Sachertorte

Celebration Sachertorte

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 12 people

Can be made with these products:


For the cake:

  • 140g plain chocolate
  • 85g almond flakes, toasted
  • 55g plain flour
  • 140g butter, softened
  • 115g caster sugar
  • ½ tsp vanilla extract
  • 5 free-range eggs, separated

For the topping:

  •  6 tbsp apricot jam
  • 140g plain chocolate
  • 200ml double cream
  • 2 tbsp golden syrup
  • Additional almond flakes, to decorate

  • Preheat your oven to 180C.
  • Begin by making the cake.
  • Break the chocolate into a large heatproof bowl over a pan of barely simmering water and melt. Remove to cool.
  • Add the almond flakes and flour to the mini chopper bowl of your Triblade System Hand Blender and process on high speed until the almonds are ground into the flour. Remove to a bowl and reserve.
  • Add the butter and sugar to the mini chopper bowl (there is no need to clean it), and process on minimum speed until the butter is creamy and pale.
  • Add the egg yolks and vanilla extract and process again until fully incorporated.
  • Change the attachment on your Triblade System to the balloon whisk. Place the egg whites into a large bowl and whisk on high speed until they hold stiff peaks.
  • Add the butter mixture to the chocolate bowl, then add the flour and almond mixture and fold to incorporate everything. The mixture will be very thick.
  • Fold the egg whites into the thick batter 1/3 at a time and spoon the mixture into a buttered lined cake tin. Bake in the preheated oven for 45 minutes and remove to cool.
  • Once the cake has fully cooled, place the apricot jam into a saucepan and warm over a low heat. Once the jam has melted, blend until smooth, using the blending wand attachment on your Triblade System. Spread the jam over the top and sides of the cake and leave to cool.
  • Break the chocolate for the topping into the goblet of your Triblade System.
  • Heat the cream and golden syrup in a pan over a medium heat, until the bubbles just begin to rise at the edges of the pan.
  • Once this mixture is cool pour it over the chocolate in the goblet and liquidise using your Triblade System fitted with the blending wand attachment.
  • Pour the chocolate topping over the jam glazed cake and allow to cool and firm up.
  • Decorate with almond flakes around the circumference of the cake.

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