Sachertorte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Coarsely chop 200 g of dark chocolate coating and melt in a hot water bath. Leave to cool slightly. In the meantime, beat the fat, icing sugar, vanillin sugar and salt with the whisk of the hand mixer until foamy. Separate the eggs and stir in the egg yolks one after the other. Stir in the chocolate coating.

2. 2

   Beat the egg whites until stiff, while letting the sugar trickle in. Mix breadcrumbs and flour and stir about half into the fat-yolk mixture. Add the egg whites and the rest of the flour mixture to the dough and fold in carefully. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in the dough, smooth it down and bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 45 minutes. Let it cool down on a cake rack and take it out of the tin. Cut the cake once horizontally. Puree jam if necessary and spread on the bottom cake layer. Place the second cake layer on top and press down a little. Coarsely chop the milk couverture and other dark chocolate and melt in a hot water bath.

3. 3

   Cut the cake once horizontally. Puree jam if necessary and spread on the bottom cake layer. Place the second cake layer on top and press down a little. Coarsely chop the milk couverture and other dark chocolate and melt in a hot water bath. Cover the cake with this and let it dry. Dust with cocoa and decorate with pralines. Results in about 16 pieces

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
400 kcal

CARBS
42 g

FATS
23 g

PROTEINS
7 g