Sacher cake

Ingredients

Directions

1. 1

   Coarsely chop 150 g of chocolate coating and melt it on a warm water bath. Beat the room-warm fat and 75 g sugar until creamy with the whisk of the hand mixer. Separate the eggs. Gradually stir the egg yolks into the fat-sugar mixture. Beat the egg whites until stiff, while pouring in 75 g sugar. Stir in the chocolate coating. Stir in half of the egg whites, flour and baking powder.

2. 2

   Fold in the remaining beaten egg whites. Line the bottom of a springform pan (26 cm Ø) with baking paper and fill in the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Take out, let cool down for 10 minutes, remove springform pan. Let the cake cool down on a grid. Heat up the jam. Halve the Sacherboden crosswise and spread with half the jam. Put the bottoms together and spread with the rest of the jam. Dust the work surface with icing sugar and roll out the marzipan into a circle (26 cm Ø). Place on the cake surface. Put it in a cold place. Coarsely chop 300 g chocolate coating. Bring the cream to the boil and remove from the heat.

3. 3

   Halve the Sacherboden crosswise and spread with half the jam. Put the bottoms together and spread with the rest of the jam. Dust the work surface with icing sugar and roll out the marzipan into a circle (26 cm Ø). Place on the cake surface. Put it in a cold place. Coarsely chop 300 g chocolate coating. Bring the cream to the boil and remove from the heat. Add couverture and melt while stirring. Leave to cool slightly. Place the cake on a grid and cover with chocolate. Allow to set and place on a plate. Chill for about 2 hours. Decorate as you like with mini chocolates

4. 4

   Add couverture and melt while stirring. Leave to cool slightly. Place the cake on a grid and cover with chocolate. Allow to set and place on a plate. Chill for about 2 hours. Decorate as you like with mini chocolates