Here we are – at the end of season 2. I really enjoyed a lot of these bakes and I’m excited to continue on! The last recipe is Mary Berry’s Sachertorte.

I am all about this. It’s a chocolate cake covered in chocolate. Sounds delicious. I was nervous about the glaze and writing because as we’ve covered I’m not really great at making things look pretty. This challenge is really stretching me there. With that said, I’m really happy with how this turned out!

So the ingredients:

140g dark chocolate
140g unsalted butter
115g sugar
1/2tsp vanilla extract
5 large eggs
85g ground almonds or almond flour
55g flour

This recipe is all about whipping a lot of air into the egg yolks then a lot of air into the egg whites then folding everything together and not over mixing the flour, or knocking the air out of the eggs.

I’m not 100% sure I didn’t over mix the flour. Because the recipe had me add it before folding in the egg whites, it felt like I had to work it a lot. I think in the future I would sieve the flour in at the end. Because the batter is very thick before adding in the egg whites and required a lot of work:

Before baking, I would recommend tapping the tray down to get rid of larger air bubbles. Mine rose with some big air in the middle and adding that step would have probably eliminated that.

After it cooled, the next step was cover it in apricot jam. I have never before had an apricot, and I wan’t going to buy a whole jar of unknown tasting jam while I had some already in the fridge so I just used blueberry jam. As far as I know it didn’t affect the flavor

Then came the glaze. Scalding milk then melting chocolate in it was easy. Just heat milk until the edges bubble, turn off heat, stir in chocolate until silky. Then I had to make the call of when it was thick enough. I stirred and kept it cooling until it didn’t immediately fill the gap of the spatula. I covered under the wire rack with cling wrap and poured.

I am super happy with how that turned out! Look how pretty!

I considered not writing on it at all. Why ruin a good cake with unnecessary writing? But i wanted to stretch myself so I melted milk chocolate, put it in a piping bag and without thinking too hard just wrote. And I can’t believe it turned out as well as it did.

I think it’s a cake that would do Mary Berry proud.

What was difficult:

• The actual batter. Not over stirring and not knocking out the air was scary to me.
• Not knowing in general how this should taste. I’m still not 100% sure it turned out right.

What I learned:

• Maybe ignore the recipe and add flour in later
• Tap cake tins to avoid giant air bubbles
• Just write!

Would I make this again?

• I think so. It wasn’t that challenging to make when all is said and done. And my dog ate the last quarter of it so we were kind of robbed of delicious cake.