- Shabba dabba ding dong.
Oh my gosh.
My bedroom now smells of cake, which is amazing.
Sachertorte, think it's gonna be more of a sack of taste.
(bright intro music)
Hello everybody, it's Barry here,
hope you are well, wherever you are in the world.
Welcome to our kitchen.
Today on this actually surprisingly,
quite sunny morning right now, although it's supposed
to be raining all morning, it probably will
by the time we start, we're doing a Taste The World recipe
part of a playlist where I try recipes
from around the world.
Normally the national dish,
but sometimes a little bit quirky,
sometimes something I've always wanted to try.
And today is no egg-ception.
Hallo, H A L L O, rather than hello,
is I think how they say hello in Austria.
Yes, today we're doing a recipe from Austria,
not the national dish,
apparently that's called a Tafelspitz,
but no, instead we're doing something called a Sachertorte
and I have probably pronounced that wrong.
- [Cellphone Voice] Sachertorte.
- To there we go, Sachertorte.
Sacker, all right. - Sachertorte.
- Sachertorte. Brilliant.
Okay, we get it.
So I apologise to everyone called Sasha.
This is a chocolate torte.
Now apparently the difference between a torte
and a cake is there's a little bit of filling
between a torte and it's a slightly heavier sponge,
but this is one that's got a little bit of history.
It was invented in 1832 by a chap called Franz
for the Prince Metternich in Vienna.
It is one of the most famous Viennese culinary specialties.
The cake consists of a dense chocolate cake
with a thin layer of apricot jam.
I love jammy chocolate cakes. Yes.
So you basically make one cake sponge and then halve it.
And then you wedge some apricot jam between those two halves
and you coat it in a dark chocolate glaze. Oh!
Now apparently the original recipe is still protected
and there are lots of variations,
but on actual sacher.com there is as close
to the original apparently, as you can.
I treated myself this weekend folks,
I don't go out and buy myself
flashy jeans and trainers anymore,
I buy tins and kitchen utensils.
This is, this tin, I was like, wow,
looks like a top hat, this is a spring release pan, right?
(pan clattering)
But I was looking at this going, what is this?
Is this like some thing to keep it stable?
But no, I dunno if you've ever used one of these
hopefully you have, as good as it is,
to have that clamped on there,
you don't normally have this rim around the outside,
that is a non drip catchy thing
so that it doesn't spill everywhere.
Amazing. So that's what we're using.
We're gonna line this.
You don't need to see me do that.
And then it's gonna get baked.
Two other things I wanted to show you,
one has absolutely no reference to this video
apart from its Taste The World thing,
do any you know these biscuits?
These are called Le Petit Beurre.
Have you ever had those?
I saw them in the supermarket this morning,
like, oh my gosh, edible nostalgia.
They're like buttery, slightly salty biscuits.
But I had these as a kid, we used to get a lot
of French students, they bring them over.
So good.
I wanna do this on a future Taste The World.
And the other thing for this video,
we need some good quality dark chocolate.
So this is actually the same pellets, callets, sorry
pellets (laughs), like I'm feeding a pigeon.
I melted it up earlier,
and it's what we'll blooming well use,
it is dark chocolate.
Let's go.
Now I'm only gonna line the bottom
because with the spring form tin greased so well like that
it should release quite easily indeedy.
(upbeat music cut in)
Boom. Let's lock that in like a freshly made bed.
But it does say to lightly flour the tin's sides.
Melt your dark chocolate over boiling water
bain marie style and let it cool slightly.
Well, I'm gonna bung mine in the microwave.
We're not gonna do bain marie,
we're gonna do Barry marie.
(door snapping and buttons beeping)
All right, so a 30 second blast, stir,
30 seconds, stir, normally about 90 seconds does it.
Ha, ha, ha, ha, all right.
I spent six quid, right?
And this wasn't even the most, this isn't cheap
versus steep, but this, there are two other ones.
It has told me to use one vanilla pod,
which if you've never used are, oh, I mean, so good.
I will be making my own homemade vanilla extract,
I've teased that enough now,
but what I'm doing is scoring a line through that.
So you kind of open it up slightly
and then use the flat end of the knife
and then just run the knife along it like that
and scrape out those seeds.
(Barry smells)
Shabba dabba ding dong.
(Barry hums)
Right, head whisk.
We take one clean mixing bowl of icing sugar
and pour it into another clean mixing bowl,
now with icing sugar for absolutely no reason,
I dunno why I did, it's slightly bigger,
that's all I got.
This is some butter that has been sat up room temperature,
it is actually naturally quite softened.
And here is those vanilla seedy things.
(upbeat music cut in)
Now apparently, bear with me,
ooh, there's a bear with me.
Beat the butter with the icing sugar
and vanilla seeds until bubbles appear?
What? So I can't see bubbles,
but that's definitely thickened up.
We'll keep going.
(upbeat music cut in)
Well, I don't think I'm gonna get any bubbles
but that is extremely well creamed together.
It looks a little bit like vanilla ice cream actually.
It would taste quite nice, but we will move on.
All right, in this bowl, I've got six egg yolks.
We slowly incorporate the egg into our bubbly butter.
Okay, bubbly, it's not bubbly, I dunno.
(upbeat music cut in)
Chocolate's going in there in just a minute
and I've just cleaned head whisk
because (rolling tongue) the six egg whites
from our six egg yolks are there separately
with some sugar.
This one was a bit clearer,
it said beat it until it's stiff,
which is great, and not bubbles (laughs).
So I'll get that off.
I'll leave a little bit of that on there,
it doesn't matter too much.
Back to this.
And this has still got a little bit of movement in it.
So I'll just again, push it in,
probably in thirds again.
(upbeat music cut in)
Alrighty. See, I'm scraping around this
because the mixer isn't quite getting it,
so sticking that right in there.
All right, just preheating my oven
because I'm pretty much at the stage now,
so getting that nice and warm,
next up is the flour.
Now the other day I did a giant S'more.
I'm gonna have to give that camera clean (laughs).
And in that we used wholemeal flour
which is also known as wheat flour,
but 'cause it's a torte, I was thinking
wheat flour is like in the S'more,
in the homemade Graham cracker we made,
it was quite coarse.
But so this is an extra milled one.
So it is super fi-hi, hine.
Sorry. We're just gonna sieve that through.
And then we literally dollop on
our beaten egg white, look at this,
it's like a huge iceberg.
We just fold the egg white and flour
into our buttery chocolate mixture,
hoping that it doesn't seep out over the sides.
I say that and it spills a load there (laughs).
All of a sudden that is looking very nice and consistent.
Look at that.
Into our prepared top hat.
Oh no, I've got a bit of a problem here,
I'd come onto it in a minute.
Let's just get it in the minute.
Oh my gosh, you gorgeous thing.
Beautiful. Right.
So here's the thing I've got.
Apparently we put it in the oven
but with your fingers width ajar,
so it's slightly open, for 15 minutes.
My ovens don't do that, once I open the door,
they turn off (laughs).
But it's just about finished preheating,
if I crank that temperature up slightly higher
and do the same theory, because we then bake it
for a solid 50 minutes afterwards with the door shut,
I might as well try it and see what it does, right?
Let's try this.
So I'm gonna stick my oven glove there.
Oh. My doorbell's gone.
But it's still working.
It's making a more of a weird, funny noise.
We'll stick with it. If you're wondering what it is,
here's some more Barry Lewis baking mats, right?
You know I had that imposter that stole my listing.
I can't delete that listing even though no one sees it
on Amazon, I sent in all my new ones,
and they added it to the old listing.
So they're all coming back, apart from a hundred,
there are some on there, so UK, US Amazon,
check them out still.
15 minutes has just passed
and you literally learn something new every day.
I didn't, oh my gosh.
Blimey, that's risen well.
Stays at the same temperature now.
And it bakes for 50 minutes in there.
Right. I'll see you in just under an hour.
Folks, it has been 50 minutes.
Look at that.
It's kind of papery on top
where it's sort of cracked a little bit.
It rose up, I looked again for the last 10 minutes
and it kind of just sort of settled, which is kinda cool.
It's springy to the touch.
And what we do, apparently, is we get a wire rack
with some baking parchment on top.
Now I don't know if that helps get rid of the grid lines
when we turn it out on there,
but that's what we're gonna do. Aw!
Oh, that's popped off like a dream.
Yes. I've gotta do this quite confidently.
Huh. Oh yes.
(tin clattering)
Oh my gosh. Okay.
Ah. Well I'm actually loving
how good that looks, plus we're gonna gloss it.
So I'm gonna let that do its thing,
fully cool down, a lot of waiting.
And then we'll wedge some jam in there
and gloss this thing.
Folks, I left that a solid hour and I put it in our bedroom
and our bedroom now smells of cake, which is amazing.
Oh yes.
Now I've got a serrated knife,
and I'm gonna aim for the middle.
But what I'm gonna do is keep the knife roughly
at the same height and hope (laughs)
that I cut through it straight enough
and hopefully, oh yes.
Jar of apricot jam, pop the...
(jar pops open)
Baya. So you could warm this in a pan
but I'm gonna shove this in the microwave.
Apricot jam cam.
(dish clattering)
So by warming it up
it does just make it a bit more spreadable
and with the microwave, I feel like it gives you
a bit more control.
Ah yeah.
So it's kind of absorbing straight into there already.
And what I like about it being fairly thin like this
is it's kind of like a cheeky flavour layer.
So when you put the other one back on top,
it might look like there's nothing there.
Almost like a flavory glue layer
that's gonna hold it together,
but more importantly, just give you that apricot spank.
So that's one, and then two.
Oh. So this is just a preference of mine,
when we drizzle it with chocolate in a bit
I want it to be on the wire rack so any excess will run off.
But I will put some under there
just to catch any excess apricot or chocolate,
so it's good to have that baking parchment there.
And now we just gloss the sides.
Oh my goodness.
This is really, really addictive. Ah.
I've just seeing what you can see. Look how glossy that is.
That's amazing.
I'm loving the shine on it.
So as it cools it'll stick a bit more.
The jam had a few little apricot lumps in it
and I'm just making sure it's nice and smooth like that,
I left the big chunks in the ramekin still.
Let's do the chocolate topping.
I think it would be amazing as it is,
but no, we get a sauce pan
and we start to make a sugar syrup.
That was 200 grammes of sugar and 125 mil of water.
'Cause we are doing, not your standard sugar syrup.
We're doing a sugar syrup, with chocolate.
So we're gonna warm this up,
the sugar will dissolve soon and simmer it
for a couple of minutes,
about four or five minutes, apparently.
So that's dissolving nearly already.
Be really hot and then we shove the chocolate in
which is gonna not only be chocolate,
but we're sweetening it and it's gonna glaze the torte.
So that's the plan, I'm gonna go with it, Sachertorte.
I think it's gonna be more of a sack of taste, hmm.
Slightly scared by the hot sugar, but excited.
That's had five minutes on there bubbling away.
It's reduced down slightly.
We'll put it there for a couple of minutes,
and then get the chocolate in.
(spoon tapping pot)
I'm gonna add like half of it at first.
So I'll wait until this is all fully melted,
there's still a few, couple of lumps.
And I think it does help that they're chocolate chips.
Otherwise, if you just shove the whole block
of chocolate in there, that'll take a while,
so I would it chop up super fine.
It's getting a little bit thicker
but it is still manoeuvrable,
which is what we're gonna want
if we're gonna get a chance to fully glaze this thing.
So shall we do this then, folks?
Let's go for it.
Oh, my goodness.
A nice quick pour, all around the edges
to make sure it drizzles over,
so I put it on a baking tray.
Oh my gosh.
This is like, has it gone around your side all right?
I'm talking to you guys
as if you can reply to me here.
Ah, there we go.
There we go.
I am really, really happy with that.
(rack tapping baking tray)
Oh, now I leave this to set for two hours.
I'm really tempted to eat it now
but hopefully it'll be worth the wait.
You wanna go for a walk or something?
Brilliant.
It's been 90 minutes, transferred it onto here.
As I moved it once it's got a little crack down it,
so, I mean, that might just happen as you transport it,
it's up to you, I don't really care.
It's all gonna go down the same way.
But here we go.
We're gonna go straight into the middle.
Oh my gosh. Ah.
Oh (laughs), you cheeky thing.
And let's not forget, there is apricot
in the middle hidden, I can just about see it
on the sides and the top.
I will say it does look a little bit
like a chocolate Millennium Falcon, doesn't it?
(Barry laughs)
Right, Mrs. B's gonna be home from work
any minute now, I'll get another slice for her ready.
Apparently, I was thinking it's supposed to be moist
but Sachertorte is actually a dry cake,
with a mild and light chocolate flavour.
So I guess it's like the jam,
there's apricot jam in it that should sort of,
perhaps help break it up a little bit.
- Okay. - But it was
quite an airy sponge, so I was thinking
oh, should it be moist?
I don't know.
- Hmm. - Mm.
Oh, that is cheeky.
Oh, you really get the apricot, don't you?
- Oh, that's a nice touch, the apricot jam.
- Yeah. - Yeah. I like that.
- The sponge of the cake is almost like a supporting act.
The headline is the apricot jam with this chocolate glaze.
There's a delicate richness to it with it, isn't it?
Oh. - That's nice.
- Oh, you're supposed to have cream with it, sorry.
- Nice.
- It's like we're in Austria right now.
- I can see how the cream would help.
- Well, yeah, it is a teeny bit dry, isn't it?
But apparently that's what it's supposed to be.
Mm, that is very nice,
isn't it? - It's good. Mm.
- I mean, this is gonna sound really strange
but it does taste European.
I can't, I mean, maybe it's 'cause we don't have
much apricot jam on things in this country.
- I think it's the jam and the chocolate.
- Yeah. That is quite a,
like the German thing with Forest gateaux
and stuff like that.
- It's rich.
- It is, isn't it?
- But, tasty. - Just enough.
- Yeah. - Yeah.
I think it's the glaze that gives it that richness.
And if you can see, on these other slices,
it's just a very thin banding on there
but just enough to give it that extra, ooh.
Sack of spuds?
Don't think so, mate.
Sachertorte, that's what it's called, Sachertorte.
Have you heard of it before? - Ah.
Nope, never.
Never even tried one before.
- Well, now you have.
I think I saw a little glimpse of it
on The Bake-off once, and I was like, ooh,
I really wanna make that, it's just, it's amazing.
It's everything I wanted it to be and more.
The only thing I would say,
is it did take quite a lot of time.
- Yeah. - There's a lot
of start stopping, waiting for the glaze,
doing the jam, waiting for the weird bake
with the half oven open, all that stuff.
- It's tasty though, it's worth it.
- Yeah, well I was gonna say, well, is it worth it?
I think the cream does add to it,
but the jam just runs through it
and gives it that little bit of smoothness
otherwise it would be a little dry.
- Mm, I agree.
- The glaze and all that, so, okay, cool.
If you've got any other recipes
for the Taste The World playlist,
do let me go down below.
Check out the rest of them, and that's it.
See you later. Bye.
♪ 'Cause cooking, is nice ♪
♪ 'Cause cooking, is nice, nice, nice, nice ♪
- I think Mr. T is Swiss.
Do you know why?
I pity the fool, Sacher.
Get it?