Classic Sachertorte

Съставки

• dark chocolate (70% cocoa)200 g
• unsalted butter200 g
• granulated sugar150 g
• eggs6
• all-purpose flour150 g
• apricot jam200 g
• powdered sugar50 g
• vanilla extract1 tsp
• salt1 pinch

Стъпки

1. 1

   Melt 150g of dark chocolate over a bain-marie and let it cool slightly.

2. 2

   Cream the softened butter with 100g of granulated sugar until light and fluffy. Beat in the egg yolks one by one.

3. 3

   Stir the melted chocolate and vanilla extract into the butter-egg mixture.

4. 4

   Whip the egg whites with the remaining 50g of granulated sugar and a pinch of salt until stiff peaks form.

5. 5

   Gently fold the whipped egg whites and the sifted flour into the chocolate mixture in alternating additions.

6. 6

   Pour the batter into a greased and floured 24cm springform pan.

7. 7

   Bake in a preheated oven at 170°C (340°F) for 50-60 minutes, or until a skewer inserted into the center comes out clean.

8. 8

   Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

9. 9

   Once cooled, slice the cake horizontally into two layers.

10. 10

    Warm the apricot jam slightly and strain it to remove any lumps. Spread half of the jam over the bottom layer of the cake.

11. 11

    Place the top layer back on, then spread the remaining jam evenly over the top and sides of the entire cake.

12. 12

    For the glaze: Melt the remaining 50g of dark chocolate with 50g of granulated sugar and 100ml of water over medium heat, stirring until the sugar dissolves and the mixture thickens slightly. Let it cool to a pourable consistency.

13. 13

    Pour the chocolate glaze over the cake, ensuring it covers the top and sides completely. Let it set.

14. 14

    Dust with powdered sugar before serving. Serve with unsweetened whipped cream.