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.

Caramelised Popcorn - Simple, Quick and Gluten Free!

Super sweet caramelised popcorn has to be one of the simplest and quickest snack foods to make, with the added bonus that it is gluten free.


To keep the amount of fat in this recipe to a minimum, I would suggest you pop the corn using an electric hot air popcorn machine, or in the microwave oven, instead if a pot with oil.


Parcelled into pretty bags, this also makes a nice simple gift for children's parties, fêtes and other celebrations.

Caramelised Popcorn

Ingredients:

     1/2 Cup Popping Corn

     125gr Butter

     2 tbs Honey

     3/4 Cup White Sugar 

Method:

1. Prepare the popcorn using your desired method.
2. In a small saucepan combine the chopped butter, sugar and honey and stir over a medium heat until the sugar has dissolved (5 minutes or so).
3. Then increase the heat a little and bring the mixture to the boil, regularly stirring to ensure the caramel does not burn.
4. Continue to boil and stir for approximately 5 minutes or until the mixture has a light golden colour.  Remove from the stove.
5. Place the popped corn into a VERY large bowl, or split into two large bowls, as you will need a lot of room to stir the caramel into the corn and it gets VERY HOT.
6. Gradually distribute the caramel over the corn by slowly drizzling the mixture over it and combine well.  I find a silicon spatula works best for this.  If any corn falls out of your bowl when mixing, DO NOT pick it up with your bare fingers as you may get quite a burn from the caramel.  Continue to stir, to break up the corn and cool it a little.
7. Turn the mixture out onto a non-stick baking tray or lightly greased tray, pressing into a single layer if possible.  Allow to cool.
8. Break into bite sized pieces.
9. 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...