Sachertorte
Sacher cake is a recipe featuring fresh ingredients from the jam category. Try this and other recipes from Spoonsparrow!
Ingredients
- butter (for the pan)
- flour (for the pan)
- 100 g dark chocolate couverture
- 250 g soft butter
- 200 g sugar
- 6 Eggs
- 40 g ground hazelnuts
- 250 g flour
- 2 tbsp cocoa powder
- 200 g apricot jam
- 200 g dark chocolate couverture
- 100 g milk chocolate couverture
Instructions
-
1.
Preheat the oven to 180°C (350°F) with top and bottom heat. Butter and flour a springform pan.
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2.
Chop the chocolate and melt it over a double boiler. Beat the butter with 150 g sugar until fluffy. Separate the eggs; beat the yolks into the mixture. Stir in the nuts. Mix the flour with cocoa powder. Sift this over the egg mixture and fold in gently. Whisk the egg whites with the remaining sugar to stiff peaks, fold half into the batter, then gently fold in the rest. Pour immediately into the prepared pan, smooth the top, and bake for 60-70 minutes (test with a skewer). If necessary, cover with foil.
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3.
Remove from oven, carefully loosen the springform rim, and cool on a wire rack.
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4.
Place the cooled cake layer on a plate, level the surface, and cut it into two horizontal layers. Warm the apricot jam in a small pot until liquid; spread between the layers and reassemble.
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5.
Chop the dark chocolate and milk chocolate, melt over a double boiler with stirring. Remove, let cool slightly, then warm again over a double boiler. Spread this ganache over the top and sides of the cake, allowing it to set. Slice and serve.
