'Hexenhaus' type Sachertorte

For 20 slices
  • 300 g dark chocolate
  • 8 eggs (size M)
  • 200 g soft butter
  • 150 g sugar
  • 1 packet vanilla baking
  • 150 g flour
  • 2 TL Baking powder
  • 250 g Apricot jam
  • 150 g white couverture
  • 1 pack Chocolate hearts (60 pieces)
  • golden sugar pearls
  • chocolate sprinkles
  • fat
75 minutes
Cut the chocolate into pieces and melt in a hot water bath, allow to cool slightly. Separate eggs. Beat egg whites in 2-3 portions until stiff. Mix the butter, sugar and vanilla baking together. Stir in egg yolks one at a time. Stir in the cooled chocolate. Put the egg white on the chocolate mass. Mix the flour and baking powder. Sift the flour mixture over it. Fold in the egg white and flour.Grease the house shape (31 cm high). Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for 55-60 minutes. Remove and let rest in the pan for 3 minutes. Carefully tip out onto a wire rack and let cool down. Carefully cut the house horizontally once. Heat the jam, stir well. Brush the bottom with jam and put the top back on. Cut the white couverture into pieces. Melt on a warm water bath. Decorate the house with white chocolate, chocolate hearts, sugar pearls and chocolate sprinkles
Waiting time approx. 2 1/4 hours
1 slice approx.:
  • 340 kcal
  • 1420 kJ
  • 6 g protein
  • 19 g fat
  • 33 g carbohydrates


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