* 170 g / 1 cup dark chocolate (60%) * 100 g / ½ cup sugar * 115 g / 1.05 sticks of butter (room temperature) * 6 eggs * 25 g / 3 tbsp almond flour or finely chopped almonds * ¼ tsp salt * 100 g / 0.6 cup of all-purpose flour * ½ tsp cream of tartar * ¼ tsp vanilla extract
Chocolate glaze:
* 170 / 1 cup dark chocolate (60%) * 75 ml / ⅓ cup room temp. water * 60 g / 0.55 stick of butter
Apricot Jam
* 400 g / 1 ¼ cup apricot jam
🔹 Preparation:🔹
1. Preheat your oven to 175°C / 347°F. Line the bottom of your round cake tin with parchment paper. To help the parchment paper stick to the bottom, place a few smudges of butter underneath it. Grease up the sides of your cake tin well, so the bater won’t stick to the sides. 2. Take your eggs and separate them into egg yolk and egg white. Be careful that no egg yolk fall into your egg white. In a large bowl, add in your softened butter and your sugar. Mix both together well until the sugar dissolves and becomes smooth. You can use a standing mixer or a hand mixer. If the butter starts to stick to much to the side of the bowl, just stop the mixing, and scrape it off the sides with your spatula. Once the butter is smooth, start adding in your egg yolks. One at a time and after each one, mix well. As the mixture becomes very creamy, set it aside for a few minutes. 3. Melt your chocolate. Place a bowl with broken up chocolate pieces above a boiling water and melt it down gently. Stirring occasionally, so the chocolate doesn’t burn on the bottom. Once the chocolate has completely melted, take if off the heat and with a towel wipe away any water still left. 4. Whilst your mixer is running, carefully start pouring your chocolate into the creamy mixture. This way we will prevent the eggs becoming scrambled, and the chocolate will incorporate itself into the mixture nicely. Mix everything well. After add in your salt. In smaller batches, add in your almond flour and incorporate it well. After add in your vanilla extract. 5. Start adding your flour. Make sure you don’t add everything at once, or you will have difficulties combining everything together. Add in a little at a time until everything is well combined. Set the chocolate mixture aside for now, and let’s prepare our egg whites. 6. Add to the bowl of egg whites a spoon of cold water, tiny pinch of salt and cream of tartar. Mix everything together well until we get stiff peaks. 7. Quarter your egg whites and incorporate a quarter at a time into your chocolate mixture. Be gentle with it and take your time. Once everything is mixed. Transfer your cake batter into the greased cake tin. Tap the whole tin on your counter to release any bubbles present at the bottom, and bake it in the oven for 30 minutes. Make sure to bake a cake on Conventional heating. 8. Once backed, remove it from the oven and let it cool in the tin for 10 minutes. After, remove your cake from the tin. And transfer it to a cooling rack. Remove the parchment paper and let it completely cool down. 9. Prepare your apricot jam. Heat up the jam until it start to simmer. Strain it through a mash strainer. This way it will be smooth and won’t contain any chunks of apricots. 10. Once your cake sponge has cooled down, slice it in half. Split your sponge. Take your apricot jam and spread it onto your cake. Place the top of the cake back on your jam. 11. Now that the cake is back together properly, take your cake cutter or your knife and level the top so it’s as straight as possible. Transfer your cake carefully onto a wire rack that has a tray beneath it and spread the rest of the jam all over it. Place it into a fridge for 15 minutes, so the jam hardens slightly. 12. Prepare your chocolate glaze. Place your bowl above boiling water and melt down the chocolate pieces. Once they melt, add in your water and mix. You might have a feeling that they just won’t come together, but just keep mixing. Remove it from the heat and add in your butter in small chunks. Make sure your butter is at room temperature, or your glaze will cool down too fast. As soon as the butter is incorporated, pour it over your cake. 13. Transfer your cake into the fridge so the chocolate sets. Min. 4 hours. 14. Decorate and serve
Tips: I suggest you serve Sachertorte with a dollop of whipped cream.
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📜 This recipe makes a cake with 24cm / 7” radius.
🔹 Ingredients:🔹 Sponge:
* 170 g / 1 cup dark chocolate (60%)
* 100 g / ½ cup sugar
* 115 g / 1.05 sticks of butter (room temperature)
* 6 eggs
* 25 g / 3 tbsp almond flour or finely chopped almonds
* ¼ tsp salt
* 100 g / 0.6 cup of all-purpose flour
* ½ tsp cream of tartar
* ¼ tsp vanilla extract
Chocolate glaze:
* 170 / 1 cup dark chocolate (60%)
* 75 ml / ⅓ cup room temp. water
* 60 g / 0.55 stick of butter
Apricot Jam
* 400 g / 1 ¼ cup apricot jam
🔹 Preparation:🔹
1. Preheat your oven to 175°C / 347°F. Line the bottom of your round cake tin with parchment paper. To help the parchment paper stick to the bottom, place a few smudges of butter underneath it. Grease up the sides of your cake tin well, so the bater won’t stick to the sides.
2. Take your eggs and separate them into egg yolk and egg white. Be careful that no egg yolk fall into your egg white. In a large bowl, add in your softened butter and your sugar. Mix both together well until the sugar dissolves and becomes smooth. You can use a standing mixer or a hand mixer. If the butter starts to stick to much to the side of the bowl, just stop the mixing, and scrape it off the sides with your spatula. Once the butter is smooth, start adding in your egg yolks. One at a time and after each one, mix well. As the mixture becomes very creamy, set it aside for a few minutes.
3. Melt your chocolate. Place a bowl with broken up chocolate pieces above a boiling water and melt it down gently. Stirring occasionally, so the chocolate doesn’t burn on the bottom. Once the chocolate has completely melted, take if off the heat and with a towel wipe away any water still left.
4. Whilst your mixer is running, carefully start pouring your chocolate into the creamy mixture. This way we will prevent the eggs becoming scrambled, and the chocolate will incorporate itself into the mixture nicely. Mix everything well. After add in your salt. In smaller batches, add in your almond flour and incorporate it well. After add in your vanilla extract.
5. Start adding your flour. Make sure you don’t add everything at once, or you will have difficulties combining everything together. Add in a little at a time until everything is well combined. Set the chocolate mixture aside for now, and let’s prepare our egg whites.
6. Add to the bowl of egg whites a spoon of cold water, tiny pinch of salt and cream of tartar. Mix everything together well until we get stiff peaks.
7. Quarter your egg whites and incorporate a quarter at a time into your chocolate mixture. Be gentle with it and take your time. Once everything is mixed. Transfer your cake batter into the greased cake tin. Tap the whole tin on your counter to release any bubbles present at the bottom, and bake it in the oven for 30 minutes. Make sure to bake a cake on Conventional heating.
8. Once backed, remove it from the oven and let it cool in the tin for 10 minutes. After, remove your cake from the tin. And transfer it to a cooling rack. Remove the parchment paper and let it completely cool down.
9. Prepare your apricot jam. Heat up the jam until it start to simmer. Strain it through a mash strainer. This way it will be smooth and won’t contain any chunks of apricots.
10. Once your cake sponge has cooled down, slice it in half. Split your sponge. Take your apricot jam and spread it onto your cake. Place the top of the cake back on your jam.
11. Now that the cake is back together properly, take your cake cutter or your knife and level the top so it’s as straight as possible. Transfer your cake carefully onto a wire rack that has a tray beneath it and spread the rest of the jam all over it. Place it into a fridge for 15 minutes, so the jam hardens slightly.
12. Prepare your chocolate glaze. Place your bowl above boiling water and melt down the chocolate pieces. Once they melt, add in your water and mix. You might have a feeling that they just won’t come together, but just keep mixing. Remove it from the heat and add in your butter in small chunks. Make sure your butter is at room temperature, or your glaze will cool down too fast. As soon as the butter is incorporated, pour it over your cake.
13. Transfer your cake into the fridge so the chocolate sets. Min. 4 hours.
14. Decorate and serve
Tips: I suggest you serve Sachertorte with a dollop of whipped cream.