It happens to everyone I think once in a while: the jam doesn’t solid as expected and remains more liquid than usually. Sometime I cook it again with more pectin and lemon juice and it comes out perfect. But other times I let it the way it is and use it later for sweet cookings.
That’s what I did when I tried out the Sachertorte. Well, not the original one but a Sachertorte style cake. I needed like oftentimes a cake to bring with me for coffee-time with friends and relatives. What better than a chocolate cake everyone loves?
The original cake was invented in 1835 by the Austrian Franz Sacher, apprentice of the chef of Prince von Metternich and to satisfy the sweet tooth of the prince’s guests. Today it’s one of the most famous culinary specialties of Vienna and Austria.
When you order the Sachertorte somewhere don’t be puzzled by ‘Original Sachertorte’ and ‘Eduard-Sacher-Torte’. The difference is: the first has two layers of jam, the second only one. Both are Sachertorte. Another variation is the ‘Sacher-Masoch-Torte’, made with redcurrant jam and marzipan (and invented only recently in Graz, Steyr). The cake is accompanied with unsweetened whipped creme.
My Sachertorte style cake has found a lot of fans among my friends and even relatives. It is incredibly easy and fast to prepare and perfect for transport. That is another important fact for me as I normally have to go somewhere with my cake for coffee invitation.
- 1.5 cup almond flour
- 1/3 cup cacao powder
- 0.5 tsp bicarbonate of soda
- 1 scraps vanilla bean
- 3 eggs
- 2 tbsp raw honey
- 1/4 cup coconut oil
- 2 fresh, ripe peaches (alternatively out of a tin, with no sugar)
- 1 glass peach jam
- 100 g dark chocolate (at least 85 %)
- Preheat the oven to 180°C and grease a small cake pan (18 cm/6”).
- Mix all the dry ingredients in a larger bowl. Then do the same with the wet ingredients. Now add the wet ingredient mixture to the dry ingredients and stir until well combined. The dough mixture is soft and easily to pour now into the cake pan. Put in the oven and bake for 25 minutes. Control with a tooth stick, it should be dry inside.
- Let the cake cool out on a cake rack.
- Meanwhile in a bain marie melt the chocolate.
- When the cake is cool, cut in the middle so you get two parts of the cake. Place the jam on top of the below part and place back the upper part. Now pour the liquid chocolate over the cake and spread it all over the cake and let it run down along the side covering all well. Let the chocolate cool to get solid, place for 10 minutes in the fridge and serve.
I used my jam that didn't come out as solid as I wanted. I switched to cherry jam and it was perfect as well. Just try out whatever you have or comes into your mind. What about a marzipan layer instead of the jam? Or both? Just play around. A 'normal' coconut whipped creme filling would be great as well but then the topping should be the same.
To combine well the wet ingredients I usually use my mixer. It's fast and efficient, just have to pour the liquid into the dry ingredients and stir again.
If the cake is for a special day you can decorate on the chocolate for the occasion. Do it when still wet.
