Sacher Torte recipe

Ingredients

• 200 g butter
• 170 g powdered sugar
• 9 egg yolks
• 200 g cooking chocolate
• 9 egg whites
• 170 g granulated sugar
• 200 g flour
• Apricot jam
• Butter for the mold
• 26 cm baking pan (diameter)
• 260 g granulated sugar
• 170 ml water
• 200 g cooking chocolate

Preparation

1. Preheat the oven to 170 °C (top and bottom heat).

2. Cream the butter with the powdered sugar, then add the egg yolks and mix well.

3. Melt the baking chocolate either in a bain-marie or in the microwave and add it to the butter mixture.

4. Beat the egg whites lightly and then beat them with the granulated sugar until stiff peaks form.

5. Fold the beaten egg whites and flour into the batter alternately and gently combine.

6. Grease the springform pan with a little butter.

7. Pour the batter in and bake in the oven at 170 °C for about 55 minutes.

8. After cooling, remove the cake from the pan and level the top.

9. Cut the cake once horizontally through the middle.

10. Spread the bottom layer with slightly warmed apricot jam.

11. Then chill the cake.

12. Meanwhile prepare the Sacher glaze.

13. Bring the granulated sugar and water to a boil over high heat for a few minutes.

14. Remove from the heat and let cool for a few minutes.

15. Chop the baking chocolate and add it to the still-warm sugar solution, letting it dissolve.

16. Pour the finished glaze over the cake in one go and quickly smooth it with 2 to 3 palette-knife strokes.