These pictures are late! It definitely did not take J until Tuesday to finish making me this cake. 🙂 It was on Sunday that he found a recipe and decided to try his hand at making the traditional Viennese cake sachertorte, which is two layers of chocolate cake sandwiching a layer of apricot jam and covered in chocolate icing.
Some of the ingredients are at the ready
Batter going into a silicone pan
Clean cut! The bottom layer was treated to a sprinkling of orange juice and a layer of apricot jam, which kept it from being too dry.
The cake was great. The chocolate cake isn’t too sweet so the sugary apricot jam brings a welcome brightness. The cakes were perhaps a little dry from a few too many minutes in the oven, but it seems like that’s part of the nature of sachertorte, which is why it needs to be served with whipped cream. And chocolate icing makes everything better, of course. You can be sure that I’ve been practicing the typical female habit of cutting myself just the tiniest of slivers every time I’m near the kitchen… because of course several tiny slivers don’t count the same as whole piece of cake. 😉