Sachertorte
Sachertorte is a recipe featuring fresh ingredients from the chocolate cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- butter (for the springform)
- Flour (for the springform)
- 100 g dark bitter 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 bitter couverture
- 200 g whole milk couverture
- Chocolate shavings (or chocolate strips for garnish)
Instructions
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1.
Preheat the oven to 180°C (350°F) with upper and lower heat. Butter and flour a springform pan.
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2.
Chop the couverture and melt it over a double boiler. Cream the butter with 150 g sugar. 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. Beat the 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 needed, cover with foil.
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3.
Remove from oven, carefully loosen the edge of the springform, and cool on a wire rack. Then cut horizontally in half.
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4.
Warm the apricot jam in a small pot until liquid. Brush both layers with it and assemble.
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5.
Chop the dark bitter and whole milk couvertures and melt them over a double boiler while stirring. Remove, let cool slightly, then reheat over a double boiler. Spread this ganache over the top and sides of the cake, letting it set lightly. Garnish with chocolate strips and allow to dry completely.
