The nine remaining Great British Bake Off contestants will battle it out to make the best of three chocolate-based dishes this week.
A chocolate box, cheesecake and torte are thought to be on the cards for tonight’s episode, each of which will come with their own unique challenges.
While only time will tell who will win the title of star baker, Candice Bannister, baking expert and founder of Candy’s Cupcakes, has shared a recipe everyone can follow at home.
Speaking exclusively to Express.co.uk, she revealed how to make the famous Sachertorte – a dessert that has been featured on the show several times in the past.
Candice said: “This delicious two-layer chocolate cake is filled with apricot jam and glazed with a smooth chocolate glaze. It’s a classic and popular Austrian cake and is typically served with whipped cream.”
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Sachertorte recipe
Ingredients
Cake
- 170 g unsalted butter, at room temperature
- 200 g superfine sugar
- One teaspoon of vanilla extract
- Seven large eggs, room temperature
- 170 g semi-sweet chocolate bars, melted and cooled
- One-quarter of a teaspoon salt
- 125g cake flour
Filling
- 496g apricot jam
- 60ml rum
Glaze
- 227g semi-sweet chocolate bars, finely chopped
- 113g unsalted butter, cut into a few pieces
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Method
Preheat the oven to 175C then line the bottom and sides of a nine-inch (23cm) round cake tin.
In a large mixing bowl whisk the butter and 100g of sugar, then add the vanilla and eggs. Next, combine the melted chocolate in the same bowl and beat until creamy for about two minutes. Set aside.
In another large mixing bowl, whisk the egg whites and salt. Then add the remaining sugar and mix on high speed until stiff peaks form, which should take about five minutes.
Carefully fold the whipped egg whites in three batches into the chocolate mixture. Candice said: “Fold the mixture, don’t overwork, or the cake will turn out flat. Then add the flour and fold.”
Transfer the batter to the prepared pan, spread evenly, and bake for about 50-60 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
Place a mesh strainer over a medium-sized heavy-bottomed saucepan and press the apricot jam through the mesh strainer into the saucepan. Discard the fruit pulp, then add the rum and cook over medium heat for two minutes until hot, smooth, and combined.
Remove from the heat and set aside. Next, cut a thin layer off the top of the cake to create a flat surface. Then flip the cake upside down and cut it in half horizontally.
Spread about two-thirds of the jam all over the bottom cake layer. Place the top cake layer on top and evenly spread the remaining jam all over the top and the sides of the cake until it is completely covered in jam.
To make the chocolate glaze, place a saucepan over low heat and fill two inches high with water. Place a large and heatproof glass bowl on top, add the chocolate and butter in the bowl and slowly melt for about five minutes.
Pour the chocolate glaze on top of the cake and quickly spread with a long frosting spatula to level and let the glaze run down the sides of the cake to cover the cake completely. Leave to dry for one hour then serve with whipped cream.
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