How to make a Sacher Torte, 100% naturally plant-based

[@tobimegchild141]

Another brilliant and relatively easy recipe from Philip Khoury. The addition of apricots is inspired. My writing of the word Sacher was ….. pitiful 😞

[@softasyarn]

I followed your recipe from your book, but the result was quite flat and dense, especially when compared to yours. Why do you think this happened? I used dark chocolate with at least 74% cocoa solids and I added the wet to the dry ingredients, whisking in a stand mixer with a whisk attachment, but apart from that I followed the recipe to a tee.

[@philkhoury]

Heyy! So sorry to hear that!! It sounds to me like maybe there was an issue with the baking powder? Potentially it wasn’t effective (past its best before) or enough (mis-scaling)?

[@softasyarn]

​@@philkhoury Thanks for getting back to me! I thought so too, but the baking powder's expiry date is 2026, so that's definitely not the issue. I used the scale to measure the amount, but I didn't double check against the volume measurement so unsure if there is a discrepancy there? I was disappointed because I made the lamingtons just last week and the sponge turned out perfect. I wonder if adding baking soda and vinegar would have helped with this cake as well? I'm quite a perfectionist with baking and get disappointed when the result is not as expected. Any additional tips or insights you might have would be greatly appreciated. Thanks again!

[@philkhoury]

@@softasyarnoh damn that’s really odd! I’ve baked this a few times and had great feedback. Baking powder is the only thing I can think off