Christmas Sachertorte

Name: Christmas Sachertorte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Dark chocolate; 8 Eggs (size M); 150 g soft butter or margarine; 150 g + 5 tablespoons sugar; 1 package Vanillin sugar; 1 knife tip Gingerbread spice; 1 pinch Salt; 150 g Flour; 1 TEASPOON Baking Powder; 30 g Icing sugar; 1 glass (340 g) Orange marmalade; 2 TABLESPOONS Orange liqueur; 300 g Dark chocolate coating; 25 g Coconut oil (e.g. palm oil); 1 small untreated orange; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Dark chocolate
8 Eggs (size M)
150 g soft butter or margarine
150 g + 5 tablespoons sugar
1 package Vanillin sugar
1 knife tip Gingerbread spice
1 pinch Salt
150 g Flour
1 TEASPOON Baking Powder
30 g Icing sugar
1 glass (340 g) Orange marmalade
2 TABLESPOONS Orange liqueur
300 g Dark chocolate coating
25 g Coconut oil (e.g. palm oil)
1 small untreated orange
baking paper

Directions

1
Chop the chocolate into small pieces and melt in a bowl on a warm water bath. Separate the eggs. Cream the fat, 150 g sugar, vanillin sugar, gingerbread spice and salt with the whisk of the hand mixer. Stir in egg yolks one after the other, then add the melted chocolate and mix well. Mix flour and baking powder and stir into the mixture. Beat the egg whites until stiff, adding icing sugar. Carefully fold the beaten egg whites into the mixture in about 3 portions.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Take the cake base out of the oven and carefully remove from the pan after about 10 minutes. Let the cake base cool down on a cake rack. Heat up the jam and orange liqueur and pass through a sieve. Cut the cooled cake base in half horizontally. Spread half of the marmalade on the bottom cake layer and place the second layer on top. Spread the rest of the jam all around the cake and let it dry for about 2 hours. For the glaze, chop the couverture roughly. 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 has a temperature of about 32 °C. Cover the cake with the chocolate coating and leave to dry in a cool place for at least 1 hour. Wash the orange, grate dry and cut in half.
3
Spread half of the marmalade on the bottom cake layer and place the second layer on top. Spread the rest of the jam all around the cake and let it dry for about 2 hours. For the glaze, chop the couverture roughly. 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 has a temperature of about 32 °C. Cover the cake with the chocolate coating and leave to dry in a cool place for at least 1 hour. Wash the orange, grate dry and cut in half. Cut each half into 8 slices. Caramelise 5 tablespoons of sugar. Let the caramel cool down until you can pull threads with a teaspoon and the caramel shimmers golden. Use a teaspoon to draw the caramel spirally around a metal cone. Carefully loosen and place on a piece of baking paper. If the caramel becomes too firm, warm it up again slightly while stirring. Cut the cake into 16 pieces and decorate each with a sugar spiral and an orange wedge
4
Cut each half into 8 slices. Caramelise 5 tablespoons of sugar. Let the caramel cool down until you can pull threads with a teaspoon and the caramel shimmers golden. Use a teaspoon to draw the caramel spirally around a metal cone. Carefully loosen and place on a piece of baking paper. If the caramel becomes too firm, warm it up again slightly while stirring. Cut the cake into 16 pieces and decorate each with a sugar spiral and an orange wedge
5
waiting time approx. 4 1/2 hours