Sachertorte

Ingredients

Directions

1. 1

   Roughly chop 150 g of chocolate coating and melt in a hot water bath. In the meantime beat the fat and approx. 75 g sugar with the whisk of the hand mixer until foamy. Stir in the couverture. Separate the eggs. Gradually add the egg yolks to the fat couverture mixture. Beat the egg whites until stiff and add 75 g sugar.

2. 2

   Fold the beaten egg whites into the chocolate mixture. Fold in flour and baking powder. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in Sachermasse. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Then take out, let it cool down for about 10 minutes, remove the springform pan and let it cool down. Heat up jam and lemon juice. Cut Sacherboden in half crosswise and spread with half of the jam. Put the bottoms together and spread with the remaining jam. Coarsely chop 200 g of chocolate coating. Boil 200 ml water with remaining sugar. Stir in chocolate coating and boil down to approx. 1/2 litre.

3. 3

   Cut Sacherboden in half crosswise and spread with half of the jam. Put the bottoms together and spread with the remaining jam. Coarsely chop 200 g of chocolate coating. Boil 200 ml water with remaining sugar. Stir in chocolate coating and boil down to approx. 1/2 litre. Let it cool down while stirring occasionally and then pour it over the Sacherboden. Leave to dry for 2-3 hours. Coarsely chop the remaining couverture and melt it on a not too hot water bath. Place in a freezer bag, cut off a small corner and decorate the cake as desired. Dust with cocoa before serving. Makes about 16 pieces

4. 4

   Let it cool down while stirring occasionally and then pour it over the Sacherboden. Leave to dry for 2-3 hours. Coarsely chop the remaining couverture and melt it on a not too hot water bath. Place in a freezer bag, cut off a small corner and decorate the cake as desired. Dust with cocoa before serving. Makes about 16 pieces