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Active Retirees : Active Retirees Oct-Nov 2012
18 | www.probussouthpacific.org travel international Sacher Torte • 150g butter, plus extra to grease tin • 350g (13⁄4 cup) sugar • 300g high-quality dark chocolate, plus extra to decorate • 8 eggs, separated • 120g (3⁄4 cup) flour • breadcrumbs • apricot jam • 1tbsoil • 125ml (1⁄2 cup) water 1. Grease a springform tin with the extra butter, and coat with the breadcrumbs. Preheat oven to 180°C. 2. Set a metallic bowl over a saucepan of simmering water without allowing the water to touch the bottom of the bowl. Add half of the chocolate to the bowl and stir to melt. 3. Transfer the melted chocolate to a large mixing bowl with the butter and 75g of the sugar. Beat, adding one egg yolk at a time, until foamy and thick. Set aside. 4. In a clean medium-sized bowl, beat the egg whites and 75g sugar to form stiff peaks. 5. Sift the flour into the large bowl containing the chocolate mixture, then spoon the egg white mixture on top of the flour. Fold together, taking care not to beat the air out of the egg whites. 6. Pour the mixture into the prepared springform tin and bake for approximately one hour. As with most cakes, it is cooked when a skewer inserted in the centre comes out clean. 7. Remove torte from oven and stand to cool in the tin for two hours, before removing from tin and placing upside- down on a platter. 8. Make the icing. Bring remaining 200g (1 cup) sugar and the water to the boil. Once the sugar is dissoled, allow solution to cool. Melt the remaining 150g chocolate as in step 2, stir in the oil, and then stir in the sugar solution a little at a time to make a smooth, shiny glaze. 9. Spead the jam very thinly on the top of the torte, followed by the glaze. 10. Dust with icing sugar and serve with whipped cream. •• Taste Vienna Invented by 16-year- old Franz Sacher in 1832, the Sacher Torte was embraced by Prince Metterich and, before long, chocolate lovers worldwide. The original recipe is closely guarded by the Hotel Sacher in Vienna, so our version is not strictly traditional, but it is delicious! travel international
Active Retirees Aug-Sept 2012
Active Retirees Dec-Jan 2013