Sachertorte

Ingredients

• 6 Eggs
• 300 g sugar
• 380 g flour
• 230 g neutral-flavor oil
• 200 g whipping cream
• 1 packet vanilla sugar
• 0.5 packet Baking powder
• 1 bottle lemon flavoring
• 200 g dark chocolate couverture
• 100 g dark chocolate couverture
• 50 g milk chocolate couverture
• 25 g coconut oil
• 1 jar apricot jam
• 3 tbsp chopped, drained almond kernels
• 2 tbsp milk chocolate couverture

Instructions

1. 1.

   Melt the chocolate in a preheated oven at 120°C. Separate the eggs; beat the egg whites into a very stiff foam and set aside.

2. 2.

   Beat the yolks, sugar, vanilla sugar, lemon flavoring, and oil until frothy; fold in the melted chocolate.

3. 3.

   Gradually add flour and baking powder alternately with cream while stirring; gently fold in the beaten egg whites.

4. 4.

   Pour the batter into a greased springform pan and bake at 170–180°C under combined heat for about 45–50 minutes. Spread a thin layer of apricot jam over the warm cake and let it cool.

5. 5.

   Meanwhile, melt the chocolate with palm oil over a hot, non-boiling water bath.

6. 6.

   Cover the cake with the melted chocolate using a palette; sprinkle almonds on the lower edge.

7. 7.

   Place the chocolate for the lettering in an open freezer bag, do not seal, and melt in the microwave (low power, three times 1 minute) or in a water bath.

8. 8.

   While writing, wait until the chocolate in the bag begins to set again. Cut off a small corner and flamboyantly write on the cake, slowly guiding the bag with even pressure. Let the glaze firm up and serve the cake.