Fake Sachertorte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, grease a springform pan and dust with flour. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cut 250 g chocolate into pieces and melt over a warm water bath while stirring.

2. 2

   Separate eggs. Beat the egg white in 2 portions with 1 pinch of salt each. Whip 150 g butter and sugar with the whisk of the mixer until thick and creamy. Stir in the egg yolks one after the other. Stir in liquid chocolate.

3. 3

   Then briefly stir in the flour. Carefully fold in the beaten egg white with a dough scraper in portions.

4. 4

   Fill the dough into the tin, smooth it down and bake in a hot oven for about 40 minutes. At the end of the baking time, make the chopstick test. For this, prick the cake with a wooden stick. Have moist crumbs of dough on it? Done! Still a little liquid? Continue baking for about 5 minutes.

5. 5

   Remove and let it cool down.

6. 6

   For the glaze, roughly divide the chocolate into pieces. Bring cream to the boil in a pot. Melt butter first, then chocolate in it at medium heat while stirring. Remove from the stove. Remove the cake from the edge with a knife.

7. 7

   Remove mould edge. Spread the chocolate icing on the cake with a dough scraper. Leave to dry for about 30 minutes.

8. 8

   For the apricot glaze, finely dice the apricots. Bring to the boil with jam, lemon juice and 8 tbsp. water in a small pot and simmer for 8-10 minutes. Spread the apricot icing on the cake. Leave to set for about 1 hour.