Sachertorte

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 19
Servings 8
Time 35 minutes

Ingredients

  • CAKE
  • 250
    g
    dark chocolate
  • 125
    g
    butter
  • 150
    g
    castor sugar
  • 4
    large eggs, separated
  • 2
    ml
    vanilla essence
  • 90
    g
    cake flour
  • 15
    ml
    cocoa
  • 1
    ml
    bicarbonate of soda
  • 1
    ml
    cream of tartar
  • FILLING
  • 125
    g
    smooth apricot jam
  • GLAZE
  • 150
    g
    dark chocolate
  • 1
    egg yolk
  • 150
    g
    sugar
  • 60
    ml
    water
  • 1
    ml
    cream of tartar
  • 30
    ml
    brandy
 

Method

35 to 40 minutes
 
CAKE: Line and grease the bases of 2 x 22 cm cake tins. Melt the chocolate in a small bowl over hot water. Beat the butter and sugar together well. Beat in the egg yolks, vanilla and melted chocolate. Sift the flour, cocoa and bicarbonate of soda together and stir in the chocolate mixture. In a clean glass bowl, beat the egg whites with the cream of tartar until they form soft peaks. Fold into the chocolate mixture. Divide mixture between the tins and bake at 160 ºC for 35 to 40 minutes. Cool for 10 minutes then remove from the tins. FILLING: Heat the jam and spread between the two cake layers. GLAZE: Melt the chocolate over hot water. Beat in the egg yolk. Bring the sugar, water and cream of tartar to the boil. Boil vigorously for 1 minute. Beat the hot syrup into the chocolate and stir in the brandy to form a smooth glaze. Pour the glaze over the cake and allow to set before cutting.
 

Read more on: bake  |  dairy
 

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