Classic Sachertorte

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt in a hot water bath. Place the fat in a mixing bowl and beat until creamy with the whisk of the hand mixer. Separate the eggs. Mix the egg yolks, sugar, vanillin sugar, salt and melted chocolate with the fat to a creamy mixture. Mix flour and baking powder, sieve onto the mixture and stir in. Beat the egg whites with the whisk of the hand mixer until stiff, gradually adding 30 g icing sugar. Stir 1/3 of the beaten egg white into the chocolate dough, then carefully fold in the remaining beaten egg white in portions.

2. 2

   Pour the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Take out and let cool on a cake rack. Remove the cake base from the springform pan rim with a knife and remove from the springform pan. Turn the cake base over and carefully remove the baking parchment. Let the cake base cool down. In the meantime heat up the jam and pass it through a sieve. Knead marzipan and the remaining icing sugar. Cut the cake base horizontally twice. Spread the bottom cake layer with 1/3 of the jam, place the second layer on top and spread another third of the jam on top. Place the remaining cake base on top and spread a thin layer of the remaining jam all around the cake. Roll out a thin layer of marzipan between foil to form a circle (approx. 35 cm Ø). Peel off the top foil, carefully turn the marzipan lid onto the cake and remove the remaining foil.

3. 3

   In the meantime heat up the jam and pass it through a sieve. Knead marzipan and the remaining icing sugar. Cut the cake base horizontally twice. Spread the bottom cake layer with 1/3 of the jam, place the second layer on top and spread another third of the jam on top. Place the remaining cake base on top and spread a thin layer of the remaining jam all around the cake. Roll out a thin layer of marzipan between foil to form a circle (approx. 35 cm Ø). Peel off the top foil, carefully turn the marzipan lid onto the cake and remove the remaining foil. Carefully press the marzipan lid onto the edge of the cake. Melt the chocolate coating in a water bath. Cover the cake with the melted chocolate coating. Allow to dry. Mark 12 or 16 pieces with a cake divider on the still moist chocolate icing as desired. Let the chocolate dry and decorate with chocolate rolls and mini chocolates as desired

4. 4

   Carefully press the marzipan lid onto the edge of the cake. Melt the chocolate coating in a water bath. Cover the cake with the melted chocolate coating. Allow to dry. Mark 12 or 16 pieces with a cake divider on the still moist chocolate icing as desired. Let the chocolate dry and decorate with chocolate rolls and mini chocolates as desired