Wrong Sachertorte

Name: Wrong Sachertorte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 450 g Dark chocolate; 8 Eggs (size M); 1 pinch Salt; 250 g room-warm butter; 110 g fine sugar; 110 g sifted flour; 50 g Whipped cream; 30–40 g dried apricots; 100–120 g Apricot Jam; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

450 g Dark chocolate
8 Eggs (size M)
1 pinch Salt
250 g room-warm butter
110 g fine sugar
110 g sifted flour
50 g Whipped cream
30–40 g dried apricots
100–120 g Apricot Jam
4 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour

Directions

1
Grease the bottom of a springform pan (24 cm Ø) and dust with flour. Roughly chop 250 g chocolate and melt it over a warm water bath. Let it cool down a little bit.
2
Separate the eggs, beat the egg whites in portions with salt until stiff. Beat 150 g butter and sugar with the whisk of the hand mixer until creamy. Add the egg yolks one after the other and stir in well each time. Add liquid chocolate and stir in, then add the flour and stir briefly.
3
Carefully fold in 2-3 portions of beaten egg white.
4
Pour the dough into the springform pan and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes (stick sample). Let the cake cool down on a cake rack.
5
Roughly chop 200 g chocolate. Heat 100 g butter and cream in a saucepan, remove from heat, melt chocolate in it while stirring. Remove the cake from the mould and lift it onto a plate. Coat the cake evenly with the chocolate icing and let it dry for about 30 minutes.
6
Finely dice the apricots, bring to the boil in a small pot with jam, lemon juice and 8 tbsp. water and let it boil down for 8-10 minutes. Pour apricot sauce over the cake and let it rise for about 1 hour.