Sachertorte
A classic chocolate cake recipe featuring fresh ingredients from the chocolate cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g dark chocolate
- 200 g soft butter
- 150 g powdered sugar
- 8 eggs
- 100 g sugar
- 150 g flour
- 50 g finely ground almonds
- 200 g apricot jam
- 200 g dark chocolate
- 200 g sugar
- butter
- ground almonds (for the pan)
- sugar petals (ready-made)
Instructions
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1.
Grease the pan and line it with almonds, then refrigerate.
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2.
Melt chopped chocolate in a double boiler for the batter. Cream butter with powdered sugar. Separate eggs. Gradually fold egg yolks and melted chocolate into the butter mixture.
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3.
Beat egg whites with sugar until stiff peaks form, then gently fold into the chocolate mixture. Sift flour with almonds and fold in as well. Pour batter into the pan and bake at 180°C for about 1 hour. Remove, cool, and unmold.
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4.
Warm apricot jam for filling and strain through a sieve.
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5.
Break chocolate into pieces for glaze. In a saucepan combine sugar, 1/8 l water and chocolate; simmer for 5 minutes over medium heat while stirring constantly. Let it cool slightly while still stirring.
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6.
Cut the cake horizontally. Spread half of the apricot jam on one layer, reassemble, then spread remaining jam on top. Cover the entire cake with chocolate glaze and let set.
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7.
Garnish with sugar petals before serving as desired.
