For the last two years, at a certain time of the year, one night a week, I have been glued to my seat, even on the edge of my seat towards the end of the series, moved to tears and even known to talk to the television…. the reason being “The Great British Bake Off”!

I absolutely love the show, getting to know the contestants over the weeks, the highs, the lows, the challenges, its my idea of fantastic TV viewing. I am also very good at picking out the final three, right from day one. I love watching the contestants grow each week, learning from the Master’s, Paul Hollywood and Mary Berry and to be honest, I just love BAKING!

Everyone says that I should go on the show, I have even got as far as this year to download the entry form, but I lack the confidence and I also know that I have area’s that I would really struggle in, especially pastry. So I have decided to set myself a bit of a challenge, cook the GBBO technical challenges and see how I get on. I have already discovered that I need to work on my macaroons and that, and these are my Hubby’s words not mine, I am the Mistress of Cakes when it comes to the Sachertorte!!

So who knows, I may not be brave enough to enter this year, but with practice, watch this space, I may just be brave enough to enter next year.

Buon appetito
(Photo’s all taken on my iPhone)

 

 

 

 

This chocolate cake is said to be invented in Vienna by the chef Franz Sacher in 1832. It improves if left a day or two before cutting. The recipe below is the wonderful Mary Berry’s recipe as baked on The Great British Bake Off.

Ingredients

140g/5oz plain chocolate
140g/5oz unsalted butter, softened
115g/4oz caster sugar
½ tsp vanilla extract
5 free-range eggs, separated
85g/3oz ground almonds
55g/2oz plain flour, sieved

For the topping and the icing
                
6 tbsp apricot jam, sieved
140g/5oz plain chocolate
200ml/7fl oz double cream
25g/1oz milk chocolate


Preparation method
Preheat the oven to 180C/350F/Gas 4. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper.

Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly.

Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy.

Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.

In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites.

Pour the mixture into the prepared tin and level the surface.

Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.

To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.

Make the icing by breaking the plain chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, then cool till a coating consistency. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.

For the ‘icing’ writing, break the milk chocolate into pieces then melt gently in a bowl set over a pan of hot water. Spoon into a small paper icing bag or polythene bag and snip off the corner. Pipe ‘Sacher’ across the top and leave to set.

I was so chuffed with how my Sachertorte turned out, that I wasn’t brave enough to pipe ‘Sacher’ on the top like you are suppose to, I was just going to put a very light sprinkle of tiny gold stars around the edge, but as it was just for myself and Hubby I didn’t bother. If you feel brave, have a go at the piping, or you can sprinkle it with a few gold stars, maybe some gold balls, even some strawberries fanned out in one corner, just do what feels right for you.