*Recipe* Chocolate Schichttorte

Well as we finally have an oven it’s about time I had a go at joining in with the Great Blogger Bake Off which is hosted by the lovely Jenny over at Mummy Mishaps.

This week we watched the contestants on Great British Bake off bake Baklava, Schichttorte and Entremets (tiny little French patisserie),

I won’t lie, I have never heard of any of them before the show on Wednesday so I did go into the challenge blind!

In the end, I decided to go with the Schichttorte, after seeing Jenny go for a Chocolate Amaretto Schichttorte. Only have some of the ingredients I went with the same Stork recipe but just tweaked it a little to suit.

So here goes:

Ingredients :

8 eggs, separated
150g Stork
150g caster sugar
125g plain flour
80g cornflour
2 tbsps cocoa powder

Glaze:

125g dark chocolate (I used milk chocolate but it really doesn’t work the same!)
50g Stork,
1 tbsp golden syrup

Method:

Cream together the Stork and caster sugar until light and fluffy.
Whisk the egg yolks in a separate bowl for 5 minutes until pale and thick. Add to the creamed mixture and combine well.
Add the plain flour and cornflour and mix well.
In a large bowl whisk the egg whites to soft peaks. Fold into the cake mixture slowly in thirds.
Divide the cake batter equally in half. To one-half stir 2 tbsps cocoa powder.

Preheat the grill and grease an 8” cake tin. Working with the batters alternately to create the layers add 2 dessert spoons of the first batter to the base of the cake tin and spread evenly. Place the tin under the grill and allow the batter to cook for 1 – 2 minutes until just cooked through.

Add the same quantity of the second batter and grill again to cook through. Repeat the process alternating the batters to create the layers using up all the batter.
Allow cooling in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Melt together the chocolate, stork and golden syrup. Spread carefully over the top of the torte.

Allow topping to set. Serve.

Top Tips :

Use dark chocolate not milk chocolate to get the glaze looking amazing.
Use an ice cream scoop to have consistent layers
Once the layers start to build you will have to reduce the cooking time, I started at 2 minutes per layer but finished at 1 minute per layer near the end.

It is a bit of a time-consuming bake and I hate not knowing the results until you cut into it, however, the finished bake is fab!

Wondering how it turned out?

So there we have it, just a week after getting a new oven and 2 recipes on the blog already, new record there! Plus I have so much more to share 🙂

If you would be interested in some great sweet recipes, why not check out this section on the blog. We have a combination of cakes, bakes and biscuits to enjoy.