How to make Sachertorte?


Sachertorte

Ingredients for the Sachertorte:-

7 egg yolks

150g softened butter

125g icing sugar

200g dark chocolate

1 packet(8g) Vanilla sugar

7 egg whites

125g crystal sugar

A pinch of salt

150g flour

Butter and flour for the mould

150-200g apricot jam, for spreading

Rum, if desired

Whipped  cream to garnish

For the glaze

200g dark chocolate coating

250g sugar

150-170 ml water

How to make it:-

Melt the chocolate  slowly.  Meanwhile, mix the butter with icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks . Pre-heat the oven to 180 degree centigrade. Then grease a cake with butter and sprinkle with flour. After that whip up the egg whites with a pinch of salt, and add crystal sugar and beat to a stiff peak and Stir the melted  chocolate into the paste with the egg yolks then fold in the whipped egg whites alternately with the flour,  fill the dough in to the tin and bake around 1 hour. Finally remove the cake and leave to cool off (to achieve a flat surface turn it again after 25 minutes.

If the apricot jam is too solid, heat it briefly and stir until smooth,  before flavoring with a short of rum and cut the cake in half crosswise.  Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.

For the glaze,  break the chocolate into small pieces. Heat up the water with  the sugar for a few minutes.  Pour into a bowl  and leave to cool down  until just warm to the taste.

Pour the glaze quickly , that is to say in a single action, over the cake and immediately spread it out and smooth it over the surface, then using a plate knife or other broad-bladed knife and leave the cake to dry at room temperature.

Serve with a garnish of whipped cream.  If  it is possible,

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