Sachertorte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Chop 100 g chocolate coating, melt over a warm water bath, let cool. Separate the eggs. Stir butter and chocolate coating until creamy. Gradually stir in egg yolks and sugar. Mix flour, cocoa and baking powder, sieve onto the mixture, stir in carefully. Beat the egg whites until stiff, adding icing sugar and salt.

2. 2

   Stir in 1/3 of the egg whites, fold in the rest. Grease the bottom of a fat pan (approx. 32 cm x 39 cm) well and sprinkle with flour. Add the dough and spread evenly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Let the base cool down. Warm up the jam. Cut the base in half crosswise. Spread one base with 3/4 of the jam, place the second base on top. Cut into 12 pieces of the same size. Spread the surface and sides with the jam, let dry for about 30 minutes. Chop 225 g chocolate coating and melt over a warm water bath. Cover the slices with it and let them dry.

3. 3

   Cut the base in half crosswise. Spread one base with 3/4 of the jam, place the second base on top. Cut into 12 pieces of the same size. Spread the surface and sides with the jam, let dry for about 30 minutes. Chop 225 g chocolate coating and melt over a warm water bath. Cover the slices with it and let them dry. Chop 75 g chocolate coating, melt over a warm water bath, let cool down a little. (If the couverture is still very liquid, carefully stir in water drop by drop until it gets a little firmer!) Pour into a small piping bag, cut off a small tip. Decorate cuts with an "S

4. 4

   waiting time 2 hours

Nutrition Facts

KCAL
400 kcal

CARBS
49 g

FATS
21 g

PROTEINS
6 g