The recipe of the original Sachertorte
is a well-kept secret but this cake tastes almost the same.
Sachertorte
Ingredients for 12 people
Batter:
130 grams (4.59 ounces) butter
130 grams (4.59 ounces) dark chocolate
100 grams (3.53 ounces) powdered sugar
6 eggs
80 grams (2.82 ounces) white sugar
130 grams (4.59 ounces) flour
apricot marmalade
Icing:
150 grams (5.29 ounces) chocolate
75 grams (2.65 ounces) coconut shortening
Recipe
Batter:
Preheat the oven to 180-200°C.
Melt chocolate and butter in a double boiler over hot water
(Bain Marie, "im Wasserbad"). If you do not have a
double boiler you can also use a normal pan filled with water
and with a smaller pan in it. Remove from heat and let the mass
cool.
Add the powdered sugar and the egg yolks little by little while
carefully stirring.
Beat the egg whites and add the white sugar. Mix into the batter
and add the flour gradually while constantly stirring.
Pour batter into a greased spring form pan. Bake at 165°C
for 50 to 60 minutes.
Allow the cake to cool completely before removing from pan and
before icing.
Once cool remove the cake from pan then slice horizontally.
Insert a filling of pureed jam between the layers.
Icing:
Melt chocolate and coconut shortening in a double boiler over
hot water and cover the top and sides of the cake with the warm
(not hot) icing.
