Flourless Sacher Torte - Rich & Dense Chocolate Ganache Enveloped Cake

The Sacher Torte would have to be the world's most famous chocolate cake.  First created for Prince Metternich, by Franz Sacher, a 16 year old apprentice at the court, the original recipe has been a well kept secret since 1832.


Countless variations of Sacher Torte recipes exist, this is my version of the cake which captures the richness and denseness of the original.  This recipe uses almond meal instead of wheat flour so is totally gluten and wheat free.


This cake keeps well, and I often bake it the day before I ice it.

Flourless Sacher Torte

Ingredients:
Torte

     6 Eggs
     2/3 Cup Sugar
     160gr Butter
     200gr Dark Chocolate
     1 1/2 Cups Almond Meal
     Apricot Jam
 Ganache

     150gr Dark Chocolate
     100ml Pouring Cream


Method:

1. Preheat the oven to 170 degrees Celsius, and ensure the rack is positioned in the middle of the oven.
2. Separate the eggs and place the egg yolks and sugar into a mixer bowl and beat until pale and creamy.
3. In the meantime, place the 200gr of chopped chocolate and butter into a small pan and stir over a very low heat until just combined. The mixture should be tepid at all times - not hot.
4. Gently stir the warm chocolate / butter mixture into the creamed sugar and eggs.
5. Fold almond meal into the mixture.
6. Place the egg whites into another bowl and beat to stiff peak stage.
7. Stir 1/3 of the egg whites thoroughly into the chocolate almond mixture.
8. Gently fold the remaining egg whites through the mixture.
9. Pour into a greased round spring form cake tin that has had the base lined with baking paper.
10. Bake for around 1 hour - or until skewer inserted into the centre comes out clean.
11. Leave to rest for 15 minutes in the tin, then transfer to a cooling rack.
12. When cold, slice the cake through the middle and spread a generous layer of apricot jam on one half and sandwich together again.  Remove any crumbs on the cake's outer surface by gently brushing with a pastry brush.
13. Prepare the ganache by heating the cream until it just comes to the boil.  Remove from the heat and stir in the finely chopped chocolate until all the chocolate has melted.  Stir gently, to avoid introducing too many air bubbles.  Allow to cool slightly.
14. Pour a couple of tablespoons of ganache onto the cake and spread with a spatula to seal any crumbs and prepare the base for the remaining ganache.
15. Place the cake into the refrigerator for 5 minutes to set the thin layer of ganache.
16. Then cover the cake by pouring the remaining ganache onto the centre of the cake.  Working quickly, spread the mixture with a spatula to push the ganache over the edges and evenly onto the sides of the cake.
17. Allow the ganache to set.  This cake is traditionally served with a small dollop of whipped cream.

Almond Biscotti - Simplicity at its best...

Why is it that some of the simplest things in life are often the best? These biscuits are no exception!


What better treat to include with an afternoon coffee than a few slices of almond biscotti (Italian for biscuits).  These double baked biscuits contain no added fat and are a perfect means to utilise any leftover egg whites from other recipes.


It's difficult to believe such a tasty rustic biscuit can be made with just 4 simple ingredients - egg whites, almonds, sugar and flour.


After trying these, you won't want to go back to the store bought version - guaranteed!

Almond Biscotti

Required time: TBA
Ingredients:
  4 Egg Whites
  100gr Caster Sugar
  120gr Almonds
  120gr Plain Flour


Method:

1. Place the egg whites into a bowl and whip to stiff peak stage.
2. Continue to whip the egg whites whilst gradually adding the sugar, until a glossy mixture is obtained.  Remove the bowl from the mixer.
3. Sprinkle the almonds over the egg whites and sift the flour evenly over the top.  Gently fold the four and almonds into the mix.  Be cautious not to over mix, but be sure to just combine enough until no lumps of flour exist.
4. Grease and flour a small loaf tin, ensuring you tap the tin upside down to remove excess flour.
5. Pour the mixture into the tin and gently tap the tin on a counter top a few times to remove any air bubbles trapped in the mixture.
6. Bake for 1 hour at 180 degrees or until firm to the touch.
7. Remove from the oven and allow to rest in the tin for about 10 minutes, then turn out the loaf and allow to thoroughly cool on a rack.
8. Once cold, slice thinly (you'll need a very sharp serrated knife and use a gentle sawing motion to cut through the almonds).  Bake the slices on a greased tray until golden for about 10-15 minutes at 150 degrees.
9. Again cool the slices on a rack and store in an airtight container.
10. Enjoy...

Rolling, Rolling, Rolling... Almond Crescents (Vanillekipferl)

Vanillekipferl are delightful small crescent shaped biscuits originating from Vienna, Austria.  Although they are traditionally made for Christmas, they can be enjoyed at any time of year and are a popular offering at Viennese cafes.


These biscuits have a very delicate flavour, that matures over the course of days, and can be stored for several weeks when kept in a cool environment.


Get ready to roll...

Almond Crescents

Required time: 20 minutes preparation, 1 hour refrigeration
Ingredients:
  560gr Plain Flour
  160gr Sugar
  400gr Butter (salt free)
  200gr Ground Almonds (or hazelnuts)
  100gr Powdered Sugar
  4pkts Vanilla sugar



Method:

1. Soften the butter to room temperature and cut into small pieces.
2. Place the flour, sugar, butter and ground almonds (hazelnuts) into a large bowl and mix / knead into a smooth dough.
3. Form the dough into a roll and wrap in clingwrap and chill in the refrigerator for 1 hour.
4. Once the dough has chilled take small portions of it and roll in the palm of the hand into a sausage shape and place onto a baking tray lined with lightly greased baking paper, in the form of a crescent.
5. Bake at 175 degrees Celsius until golden brown (approximately 15 minutes).
6. Mix the vanilla sugar with the powdered sugar in a wide shallow bowl.
7. Once the biscuits are cooked, remove from the oven and allow to cool for a minute or so.
8. Carefully remove the biscuits from the tray (they must still be hot for this) and quickly roll one by one in the vanilla sugar mix until fully coated.
9. Place on a wire rack to cool.
10. Enjoy...

Glazed Almonds (Gebrannte Mandeln) - Who'd have thought it could be so easy?

Gebrannte Mandeln have long been a favourite of mine for as long as I can remember.  The fragrance of these cinnamon spiced, sugar coated almonds instantly conjures up fond memories of Christmas time in Austria.


Australia does have the equivalent, the glazed almond, however, I am yet to taste any that are as fresh, fragrant and crunchy as those offered at any Christkindlmarkt (Christmas market) in Europe.  Well, that was until I made my own...


After a little research and experimentation, I discovered this delightful treat could easily and quickly be made at home, which is just as well, because they disappear in a flash...

Glazed Almonds


Required time: 20 minutes
Ingredients:
  200gr Sugar
  1pkt Vanilla sugar
  300gr Almonds (raw and whole)
  100ml Water
  Cinnamon (to taste, can be omitted if you prefer)


Method:

1. Lightly grease a baking tray with a cooking oil spray.
2. Place the sugar, vanilla sugar, cinnamon and water into a pan large enough to accommodate all the almonds and stir to combine.  I like to use a large frying pan for this.
3. Over a medium heat, stir the sugar syrup with a wooden spoon until the sugar begins to dissolve and the mixture starts to boil.
4. Carefully add the almonds to the bubbling mix and stir them in the syrup.  Stir the mix constantly, this ensures the almonds are evenly coated with sugar and that they do not over roast.  (Stirring is the key to success with this recipe.)
5. After 5 to 10 minutes you will notice the water begins to evaporate and the almonds become covered in a cloudy crystalline sugar coating.  Keep stirring, albeit a little slower to allow the pan to heat a little more and begin to caramelize the sugar.
6. Over the course of the next few minutes the sugar will caramelize, at this point it is critical you stir to ensure all the almonds obtain an even coating of the caramelized sugar.  You may hear the almonds 'popping' from the heat, this is a good sign, you're nearly there!
7. Once the almonds look dark and glossy, remove the pan from the heat and stir for another minute or so to slightly cool, then transfer to the prepared baking sheet.
8. Spread the almonds out into a single layer with the wooden spoon and then with the help of two forks quickly proceed to separate the almonds into single almonds on the tray.
9. Allow to cool.
10. Enjoy...