Sachertorte
Sacher cake is a recipe with fresh ingredients from the chocolate cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g dark bitter couverture (65% cocoa content)
- 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 (65% cocoa content)
- 100 g milk chocolate couverture (35% cocoa content)
- Chocolate ornament (with Sacher inscription)
Instructions
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1.
Preheat the oven to 180°C (350°F) with top and bottom heat. Grease and flour a springform pan.
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2.
Chop the couverture and melt it over a bain-marie. 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 the cocoa powder, sift over the egg mixture and fold in gently. Whisk the whites with the remaining sugar to stiff peaks, fold half of them 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.
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3.
Remove from oven, carefully loosen the rim of the springform pan, and cool on a wire rack.
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4.
After cooling, level the cake surface and cut it crosswise into two layers. Warm the apricot jam in a small pot until liquid; spread between the layers and reassemble.
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5.
Chop both couvertures and melt over a bain-marie with stirring. Remove, let cool, then reheat briefly over a bain-marie. Spread over the top and sides of the cake, decorate with chocolate ornaments. Let set slightly, then carve the sections with a hot knife; allow to dry completely.
