Recipes, re-invented from cooking shows
Saku Torte Recipe
Prep. Time:
Baking Time:
Total Time:
45 mins
35-40 minutes (plus cooling time)
2 hours
Serves:
8-10 servings
This is our version of Saku's twist on the Sacher Torte (The Great British Baking Show, Season 14). This is a phenomenal cake for a special occasion.
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Ingredients
CHOCOLATE ALMOND CAKE 200g dark chocolate (70% cocoa), chopped 150g unsalted butter 6 large eggs, separated 150g caster sugar 100g ground almonds 50g all purpose flour Pinch of salt
ASSEMBLY 300g high-quality raspberry jam 200g dark chocolate (for ganache) 200ml heavy cream 2 tablespoons butter White chocolate or royal icing (for piping "SAKU", if you want to add that touch)
Method
Prepare the cake: Preheat oven to 350ºF. Grease and line a 23cm springform pan. Melt chocolate and butter together, then cool slightly.
Make the batter: Whisk egg yolks with half the sugar until pale. Stir in melted chocolate mixture, ground almonds, and flour. In a separate bowl, whisk egg whites with remaining sugar to soft peaks. Fold into chocolate mixture.
Bake: Pour into prepared pan and bake for 35-40 minutes until a skewer comes out with moist crumbs. Cool completely.
Assemble: Cut cake horizontally into two layers. Spread raspberry jam generously between layers.
Make ganache: Heat cream, pour over chopped chocolate, add butter, and stir until smooth. Let cool slightly, then pour over cake, smoothing with a palette knife.
Optional Finish: Once ganache is set, pipe "SAKU" on top with white chocolate or royal icing.
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Instructions
Prepare the cake: Preheat oven to 350ºF. Grease and line a 23cm springform pan. Melt chocolate and butter together, then cool slightly.
Make the batter: Whisk egg yolks with half the sugar until pale. Stir in melted chocolate mixture, ground almonds, and flour. In a separate bowl, whisk egg whites with remaining sugar to soft peaks. Fold into chocolate mixture.
Bake: Pour into prepared pan and bake for 35-40 minutes until a skewer comes out with moist crumbs. Cool completely.
Assemble: Cut cake horizontally into two layers. Spread raspberry jam generously between layers.
Make ganache: Heat cream, pour over chopped chocolate, add butter, and stir until smooth. Let cool slightly, then pour over cake, smoothing with a palette knife.
Optional Finish: Once ganache is set, pipe "SAKU" on top with white chocolate or royal icing.
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Ingredients
CHOCOLATE ALMOND CAKE
200g dark chocolate (70% cocoa), chopped
150g unsalted butter
6 large eggs, separated
150g caster sugar
100g ground almonds
50g all purpose flour
Pinch of salt
ASSEMBLY
300g high-quality raspberry jam
200g dark chocolate (for ganache)
200ml heavy cream
2 tablespoons butter
White chocolate or royal icing (for piping "SAKU", if you want to add that touch)
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