SEBASTIAN KOBELT has a dream job. As a pastry chef, chocolatier and consultant, he’s a renowned expert on, well, goodies.
Sebastian supplies some of Scotland’s most lovely hotels with chocolate.
Sacher torte is a famous Viennese recipe. It’s so popular there’s even a National Sacher Torte Day. Sebastian’s recipe includes spelt flour, which makes a moist and moreish sponge. Enjoy!
You’ll need
For the torte
75g plain flour
75g spelt flour
Half a vanilla pod
150g 70% dark chocolate
7 eggs, separated
210g caster sugar
150g butter, softened
45g icing sugar
Apricot jam
For the ganache
150g whipping cream
260g 70% dark chocolate, chopped
20g butter (room temp)
Method
Preheat the oven to 165C/145C fan/gas mark 3/330F and line a 22cm cake tin with baking paper.
Sieve the flours together in a bowl and set aside.
Scrape out the vanilla pod. Gently melt dark chocolate and keep warm. Whisk the egg whites with sugar to form stiff peaks. Cream the butter, a pinch of salt, vanilla and icing sugar until it forms a light mixture then slowly add the egg yolks until incorporated.
Add the chocolate swiftly, until fully combined. Carefully fold in the meringue mixture, followed by flour.
Pour mixture into cake tin and bake for about 40 mins. To test if it’s ready, pierce the cake with a small knife. If nothing sticks to the blade it’s cooked.
Leave the cake to cool, then unmold. Spread with apricot jam.
For the ganache, bring cream to the boil and remove from heat. Add chopped chocolate and leave for 2 mins until melted.
With a handheld blender combine until smooth and silky. Cover with clingfilm, set aside and leave until the ganache has cooled to about 35C.
Mix in butter, then spoon on to the sponge and decorate.
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