Christmas Sachertorte

For 16 pieces
  • 200 g dark chocolate
  • 8 Eggs (size M)
  • 150 g softened butter or margarine
  • 150 g + 5 tbsp sugar
  • 1 packet vanillin sugar
  • 1 knife tip Gingerbread spice
  • 1 pinch Salt
  • 150 g flour
  • 1 TL baking powder
  • 30 g Icing sugar
  • 1 glass (340 g) Orange jam
  • 2 EL Orange liqueur
  • 300 g Dark chocolate couverture
  • 25 g coconut oil (e.g. B. Palmin)
  • 1 small, untreated orange
  • baking paper
90 minutes
Chop the chocolate into small pieces and melt in a bowl on a warm water bath. Separate eggs. Mix the fat, 150 g sugar, vanilla sugar, gingerbread spices and salt with the whisk of the hand mixer until creamy. Stir in egg yolks one at a time, then add the melted chocolate and stir well. Mix the flour and baking powder and stir into the mixture. Beat the egg white until stiff, sprinkling in the powdered sugar. Carefully fold the egg whites into the mixture in approx. 3 portions. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50-60 minutes. Take the cake base out of the oven and carefully remove it from the mold after about 10 minutes. Let the cake base cool on a wire rack. Heat the jam and orange liqueur and strain through a sieve. Halve the cooled cake base horizontally. Spread half of the jam on the lower base and place the second base on top. Spread the rest of the jam all over the cake and let it dry for about 2 hours. Roughly chop the couverture for the glaze. Melt the couverture and coconut oil in a bowl on a warm water bath. Let the couverture cool down for about 15 minutes so that it is about 32 ° C. Cover the cake with the couverture and leave to dry in a cool place for at least 1 hour. Wash the orange, rub dry and cut in half. Cut each half into 8 slices. Caramelize 5 tablespoons of sugar. Let the caramel cool down until you can pull threads with a teaspoon and the caramel has a golden sheen. Using a teaspoon, pull the caramel around a metal cone in a spiral. Loosen carefully and place on a piece of baking paper. If the caramel becomes too firm, reheat gently while stirring. Cut the cake into 16 pieces and decorate with a sugar spiral and an orange wedge each
Waiting time approx. 4 1/2 hours
1 piece approx.:
  • 460 kcal
  • 1920 kJ
  • 7 g protein
  • 23 g fat
  • 54 g carbohydrates


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