Mary Berry’s Sachertorte Recipe: A Decadent Dessert
Mary Berry’s Sachertorte recipe brings the charm of an elegant chocolate cake to your kitchen. It combines rich flavours with simplicity. Her approach makes this luxurious treat accessible to home bakers, echoing the classic Viennese dessert.
The sachertorte, created by Franz Sacher in 1832, is more than a sweet treat. It tells a story with each bite. With a moist sponge, apricot jam, and chocolate icing, it’s great for any celebration. For another amazing cake recipe, check this coconut cake recipe by Mary Berry.
Introduction to Sachertorte
The famous Sachertorte is a big deal in Austrian food culture, known as a top Viennese dessert. It’s a rich chocolate cake that captures the spirit of Viennese baking and is full of sachertorte history. This cake stands as a symbol of Vienna itself.
History of Sachertorte
In 1832, Franz Sacher made the Sachertorte for Prince Wenzel von Metternich. This dessert soon became well-loved and a key part of Viennese café culture. A competition began between Hotel Sacher and Demel bakery over who made the authentic Sachertorte. This fight over the cake’s true origin made its mark in food history.
Characteristics of a Classic Sachertorte
A classic Sachertorte features a dense chocolate sponge with apricot jam. It’s covered in dark chocolate icing for extra richness. Served with whipped cream, it offers a perfect balance of sweetness and creaminess. The classic Sachertorte holds a special spot in the world of desserts.
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If you’re looking to make a special dessert, learning about the sachertorte history and how to make it can be very fulfilling.
Why Choose Mary Berry’s Sachertorte Recipe?
Mary Berry’s Sachertorte recipe is perfect for all bakers, whether you’re just starting or have lots of experience. Her method makes this traditional Austrian cake simple and fun to make. Let’s explore her baking philosophy and the benefits of using her straightforward recipes.
Mary Berry’s Baking Philosophy
Mary Berry’s approach to baking is all about making it easy and enjoyable for everyone. She crafts her recipes so anyone can bake with confidence. She believes in a no-stress kitchen, where the joy of baking is the most important thing. Her Sachertorte recipe reflects this, inviting bakers to enjoy the process and not worry about making it perfect.
Simplifying Complex Recipes
Mary Berry’s Sachertorte recipe simplifies a complicated cake. It breaks down the layers and flavours into easy steps. She makes sure her instructions are clear, so bakers at any level can create a true Sachertorte. Her focus on simplicity shows her belief that baking should be fun and accessible for everyone.
Sachertorte Recipe Mary Berry
Mary Berry’s sachertorte is easy and enjoyable to make. It’s perfect for both seasoned and beginner bakers. You’ll need a few key ingredients and to follow step-by-step instructions for a stunning result.
Ingredients Required
| Ingredient | Quantity |
|---|---|
| Plain chocolate | 140 grams / 5 oz |
| Unsalted butter | 140 grams / 5 oz |
| Caster sugar | 115 grams / 4 oz |
| Vanilla extract | ½ teaspoon |
| Eggs (separated) | 5 |
| Ground almonds | 85 grams / 3 oz |
| Plain flour | 55 grams / 2 oz |
| Apricot jam | 6 tablespoons, sieved |
| Double cream | 200 ml / 7 fl oz |
| Milk chocolate | 25 grams / 1 oz |
Step-by-Step Instructions
Begin your baking journey with the ingredients listed above. These steps will guide you to a beautifully crafted sachertorte:
- Preheat your oven to 180°C (350°F).
- Melt the plain chocolate and butter over simmering water, stirring until smooth. Let it cool afterwards..
- Whisk egg whites to stiff peaks, gradually mix in caster sugar until it’s shiny..
- Whisk egg yolks with vanilla extract, then fold in the cooled chocolate mix..
- Slowly mix ground almonds and flour into the chocolate. Then fold in the egg whites carefully..
- Smooth the batter into a greased 20cm cake tin. Smooth the top..
- Bake around 1 to 1.5 hours. It’s done when a skewer comes out clean..
- Let it cool in the tin for 10 minutes, then place on a wire rack..
- After cooling, spread jam between the cake halves. Cover the top with chocolate ganache..
Tips for Perfecting Your Sachertorte
Creating the ideal Sachertorte is about paying attention to detail and mastering some key techniques. By following these tips, your cake will taste amazing and look great too.
Choosing the Right Chocolate
To start a fantastic Sachertorte, choosing the right chocolate is essential. Pick high-quality dark chocolate with at least 70% cocoa. This ensures a deeply satisfying, rich flavour that will make your cake stand out.
How to Properly Layer and Ice the Cake
Getting the layering and icing right is key to a beautiful Sachertorte. Start with a thick layer of apricot jam between the cake layers. This step adds moisture and enhances the taste.
When making the ganache, let it cool a bit before applying. This helps avoid it dripping off the edges, giving a smooth look.
Using top-notch ingredients and following these precise steps will improve your Sachertorte’s flavour and appearance. It will be a hit at any event.
Serving Suggestions and Storage
To make your Sachertorte even more special, try some traditional sides that bring out its taste. Enjoy it with a bit of unsweetened whipped cream. This contrasts nicely with the cake’s rich texture. Also, drinking a cup of traditional Viennese coffee alongside can balance the cake’s sweetness. To add a fresh twist, include some seasonal fruits or just a sprinkle of icing sugar on top for looks.
Traditional Accompaniments
- Unsweetened whipped cream
- Traditional Viennese coffee
- Seasonal fresh fruits
- Icing sugar for decoration
Storage Tips for Freshness
Storing your Sachertorte right is key to keeping it tasty. Wrap the cake in cling film or use an airtight container to keep air and moisture out. Since it has a chocolate coating, keep it in the fridge to avoid melting. For the fullest flavour, eat the cake a few days after making it. It’s even better the day after it’s made.
Conclusion
Mary Berry’s sachertorte recipe is a perfect mix of old tradition and easy baking. It brings the elegance of Vienna right into your home kitchen. It’s great for bakers at any skill level.
Her guidance makes baking this classic chocolate cake a joy. Every piece of this rich sachertorte, with its creamy icing, reminds us of baking’s long history. These methods are simple but very effective.
It’s ideal for tea time or any special celebration. Mary Berry’s method ensures a delicious experience that everyone will love. This sachertorte recipe lets you improve your baking while making a wonderful dessert. It truly delights all who taste it.
FAQ
What makes Mary Berry’s Sachertorte unique?
Mary Berry simplifies a complex dessert for every baker at home. She keeps the true Viennese taste. Her version is both easy and rich in flavour.
How long does it take to prepare and bake the Sachertorte?
It takes about 1.5 to 2 hours to get the Sachertorte ready. This includes mixing, baking, cooling, and adding icing.
Can I use a different type of jam instead of apricot?
Yes, you can use raspberry or cherry jam for a twist. Yet, it might change the cake’s classic taste.
What type of dark chocolate is best for this recipe?
Choosing high-quality dark chocolate with over 70% cocoa is key. It gives the cake its distinctive rich taste.
How can I ensure my Sachertorte stays moist?
Apply a thick layer of apricot jam between the cake layers. Also, keep the cake cool, preferably in the fridge.
What are suitable accompaniments for Sachertorte?
Unsweetened whipped cream goes perfectly with it. A traditional Viennese coffee enhances the experience. Adding fresh fruits or a bit of icing sugar also works well.
How should I store my Sachertorte?
Keep it covered in the fridge for freshness. Due to the chocolate icing, avoid warm places. It’s best within a few days after making.
