Monday, 28 May 2012

Sacher Tortelets

Disclaimer: I am not claiming even for a second to have nailed the original Sachertorte recipe.  What follows is merely an homage to a cake not only riddled with childhood memories, but possibly one of the most delicious and elegant I have ever had the pleasure of eating.



Sacher Tortelets (makes 12)

Ingredients as for my chocolate cupcakes

plus

Apricot jam
200g dark chocolate (at least 70% cocoa solids)

Following the method for my chocolate cupcakes, prepare the mix and spoon into cupcake cases, filling them half way. Then add a teaspoon of the apricot jam and cover with a final dollop of the chocolate cake mixture.


Bake at 180 degrees for 25 minutes. Let the cupcakes cool completely on a wire rack before carefully removing the paper cases.


Melt the chocolate in a double boiler and while it is still runny, dip the tortelets in upside down, coating the entire cake, except for the bottom.  Carefully place on a plate and into the fridge to set the melted chocolate.


Once the chocolate has set, remove from the fridge and serve at room temperature with a dollop of unsweetened whipped cream.


I was very happy with how these guys turned out.  Despite being dairy-free and with a ground almond base, which I'm sure a genuine Sacher is not, they actually tasted very similar to how I remember a Sachertorte should taste.  The slightly bitter dark chocolate coating is a welcome contrast to the sweetness of the apricot jam and although the chocolate should not technically be completely hard, I like the way it securely holds these little tortelets together, snapping ever so satisfyingly as you take a bite...

5 comments:

  1. Your recipe posts will be my ruin Elisalex! Everything looks so delicious and tempting!!! I don't believe you eat any yourself with that incredible figure ;o)

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    Replies
    1. Don't worry - my recipes are fast becoming the ruin of me too... I'm actually having to reign myself in! It does help though that all my baking is dairy and gluten free (I always sub plain flour for a gluten free mix), and I try to minimise the need for refined sugar in my recipes. And I try to give away as much as possible!!

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    2. Well, your recipes certainly sound like a healthier alternative, so I shall try them guilt-free!

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  2. Santa patata!!! im off to Tonolo to get a sacher right now!!!!!! These guys look so good!!!!!

    ReplyDelete
    Replies
    1. Phwoarrrr babay eat one for meeee! xxx

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