Its now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book! Here is week Eight of their delicious hints and tips and recipe.
Sachertorte The Betty's WayPart One
1 X 15 cm deep baking ring
INGREDIENTS (Serves 6)
3 eggs (medium) separated
100g caster sugar (in two equal measures of 50g each) (two measures of 1/4 cup each)
100g of dark chocolate (3 1/2 ounces)
75g butter (5 1/2 TBS)
50g caster sugar (1/4 cup)
Preheat the oven to 170*C/325*F/ gas mark 3. Line the base of the baking rign with a disc of baking paper, large enough to cover the base and outside of the ring. Scure the parchment paper by twisting the paper around the outside of the ring.
Separate the three eggs. Place the egg whites into a large, clean metal bowl and the egg yolks into a measuring jug.
Using an electric whisk, whisk the egg whites to the soft peak stage. Gradually add the first measure of caster sugar, beating well until you achieve soft meringue. Set aside.
Melt the chocolate over a pan of simmering water. Ensure the condensation from the side of the bowl does not come into contact with the melting chocolate or else the chocolate may seize.
When the chocolate has melted remove from the heat and set aside to cool.
In a large mixing bowl, cream together the butter with the second measure of sugar until pale and fluffy. Gradually add the beaten egg yolks, being careful to avoid the mixture from curdling.
Beat in the cooled melted chocolate, using a metal spoon fold in the plain flour.
Fold in the meringue in three additions, making sure it is thoroughly combined.
Spoon into the prepared baking ring. Bake in the preheated oven for 25 to 30 minutes or until well risen and a skewer inserted into it comes out clean.
Leave in the tin for 15 minutes before turning onto a ire rack to cool compltely.
Our Sachertorte recipe will be continued next week, along with expert tips about tempering chocolate.
NOTES IN THE MARGINSMagical Meringue
THREE BOWL TRICK
Separate the eggs using the three bowl method.
A metal bowl will help you creat volume in your mix.
Make sure that it is immaculately clean.
THE KITCHEN HELPER
Always place a damp cloth under the bowl to hold it still. We call it your “kitchen helper”.
Set your mixer to a slow speed at first. This will expand the egg white to break down the protein.
WORK THE BEATERS
Esure you work with the beaters around the entire bowl … don't simply stay in one place.
If the mix droops off the beaters it isn't ready as its too soft to hold the dense sugar.
It it starts to look like cotton wool you've already gone too far.
Over-worked meringue will collapse and will be very difficult to fold in.
When the mix forms into firm peaks as you lift the beaters it is ready. Stop now.
Add the sugar gradually to ensure a smooth glossy meringue.
For more Bettys Baking Secrets, including recipes for Swiss Roll and Soft White Bread Rolls and handy tips for piping, visit www.bettys.co.uk/baking-secrets
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