Rye Sachertorte

Makes 1 cake

This classic recipe is made with a twist, by using White Rye Flour instead of a wheat flour. The glossy topping will impress guests if you choose to serve this up as your own 'showstopper'.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CAKE
  • 125g unsalted butter
  • 1 tsp vanilla extract
  • 100g icing sugar
  • 125g plain chocolate
  • 5 eggs
  • pinch of salt
  • 100g Doves Farm Organic White Rye Flour
  • FILLING AND TOPPING
  • 125g apricot jam
  • 50ml cream
  • 50g caster sugar
  • 25g plain chocolate
  • ½ tsp golden syrup
  • ¼ tsp vanilla extract
  • 1 tbsp chocolate spread

Cake

  1. Put the butter and vanilla into a large bowl and beat until soft and smooth.
  2. Sieve the icing sugar into the bowl and beat to combine.
  3. Melt the chocolate and beat this into the mixture.
  4. Separate the eggs into two bowls. Beat the yolks into the chocolate.
  5. Add salt to the egg whites and beat until they are very stiff.
  6. Fold a large spoon of egg white into the chocolate mixture with a metal spoon, using a cutting and folding action.
  7. Sieve half the flour into the bowl and mix with the spoon.
  8. Sieve the remaining flour into the bowl, folding this in too.
  9. Add the remaining egg white, gently cutting and folding it in.
  10. Tip the mixture into the prepared tin and smooth the top.
  11. Bake for 35-40 minutes.
  12. Allow to cool in the tin for 15 minutes before turning it out onto a cake rack.

 Filling and Topping             

  1. Carefully cut the cold cake in half horizontally.
  2. Sieve the jam into a pan and warm until just runny. Using a brush, paint jam over the bottom cake layer and replace the top layer. Brush jam over the top and sides of the cake.
  3. Put the cream and sugar into a saucepan, over medium heat, swirling the pan occasionally, until the sugar is dissolved.
  4. Remove the pan from the heat, add the chocolate, syrup and vanilla and stir to dissolve.
  5. Allow the topping to cool for a couple of minutes.
  6. Before it thickens too much spread the topping evenly over the cake.
  7. Leave the cake for a couple of hours for the icing to set.
  8. Put the chocolate spread onto some parchment paper and make a funnel around it.  Cut off the tip of the funnel and squeeze the paper to pipe the word Sacher onto the cake.

Equipment

23cm/9" round, loose bottom cake tin, large metal spoon

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

35-40 minutes

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Ingredients

Change Quantities:
  • CAKE
  • 125g unsalted butter
  • 1 tsp vanilla extract
  • 100g icing sugar
  • 125g plain chocolate
  • 5 eggs
  • pinch of salt
  • 100g Doves Farm Organic White Rye Flour
  • FILLING AND TOPPING
  • 125g apricot jam
  • 50ml cream
  • 50g caster sugar
  • 25g plain chocolate
  • ½ tsp golden syrup
  • ¼ tsp vanilla extract
  • 1 tbsp chocolate spread
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