Sachertorte
A classic chocolate cake recipe using fresh ingredients from the batter category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g dark chocolate
- 200 g softened butter
- 150 g powdered sugar
- 8 eggs
- 100 g Granulated Sugar
- 150 g flour
- 50 g finely ground almonds
- 150 g apricot jam
- 200 g dark chocolate
- 200 g sugar
- 80 g dark chocolate
- butter
- ground almonds (for the pan)
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. Whisk butter with powdered sugar until fluffy. 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 batter. Mix flour with almonds and fold in as well. Pour dough into pan and bake in a preheated oven at 180°C (356°F) for about 1 hour. Remove, cool, and unmold.
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4.
Warm apricot jam for the filling and strain through a sieve.
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5.
Break chocolate into pieces. Reduce sugar with 1/8 liter water to half, then add chocolate to the syrup and melt over medium heat while stirring constantly. Let it cool slightly while stirring.
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6.
Slice the cake horizontally. Spread half of the apricot jam on one layer. Reassemble and spread remaining jam on top. Cover the entire cake with the chocolate glaze.
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7.
For decoration, melt chocolate in a double boiler and let it cool a bit. Pour liquid chocolate into a small freezer bag, cut a corner, and drizzle or write decorations on the cake as desired.
