Classic Sachertorte

For 16 pieces
  • 2 bars (100 g each) dark chocolate
  • 150 g Butter
  • 8 eggs (size M)
  • 150 g sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 150 g flour
  • 1 TL Baking powder
  • 70 g Icing sugar
  • 1 glass (450 g) Apricot jam
  • 1 pack (200 g) marzipan raw mass
  • 200 g Dark chocolate couverture
  • 50 g Whole milk couverture
  • Chocolate rolls and mini pralines
  • Baking paper
  • cling film
120 minutes
light
1.
Roughly chop the chocolate and melt in a hot water bath. Put the fat in a mixing bowl and beat until creamy with the whisk of the hand mixer. Separate eggs. Mix the egg yolks, sugar, vanilla sugar, salt and melted chocolate with the fat to a creamy mass. Mix the flour and baking powder, sift into the mixture and stir in. Beat the egg whites with the whisk of the hand mixer until stiff and gradually add 30 g of powdered sugar. Stir 1/3 of the egg whites into the chocolate batter, then carefully fold in the remaining egg whites in portions. Place the dough in a springform pan (26 cm Ø) lined with baking paper on the bottom and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 50-60 minutes. Take out and let cool on a wire rack. Detach the cake base from the edge of the springform pan with a knife and remove it from the springform pan. Overturn the cake base and carefully peel off the baking paper. Let the bottom cool down. Meanwhile, heat the jam and strain it through a sieve. Knead the marzipan and the rest of the powdered sugar. Cut the cake base twice horizontally. Spread 1/3 of the jam on the lower base, place the second base on top and coat with another third of the jam. Place the rest of the base on top and thinly spread the rest of the jam all around the cake. Roll out the marzipan thinly between foil to form a circle (approx. 35 cm Ø). Peel off the top film, carefully tip the marzipan lid onto the cake and remove the remaining film. Carefully press the marzipan lid onto the edge of the cake. Melt the couverture in a water bath. Cover the cake with the melted couverture. Let it dry. Use a cake divider to mark 12 or 16 pieces as desired on the still moist chocolate icing. Let the chocolate dry and decorate with chocolate rolls and mini pralines as you like.
2.
Per piece (with 16 pieces) approx. 2010 kJ / 480 kcal. E 8 g / F 24 g / KH 59 g

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