Sachertorte (Duramecho Version)
Dessert
Dessert
8 servings
593 cal/serving
Instructions
1
Step 1
Preheat the oven to 325°F.
2
Step 2
Separate the eggs, reserving the whites in a bowl.
Eggs
3
Step 3
Whisk the egg whites until fairly stiff and foamy.
Eggs
4
Step 4
Add three quarters of the caster sugar to the whites and whip until fully stiff and foamy.
Caster sugarEggs
5
Step 5
Cream the remaining sugar with the butter and vanilla until pale and creamy.
Caster sugarUnsalted butterVanilla extract
6
Step 6
Gently mix in the egg yolks, then the melted dark chocolate (for cake).
EggsDark chocolate (for cake)
7
Step 7
Fold the egg white foam into the batter.
EggsCaster sugarUnsalted butterDark chocolate (for cake)
8
Step 8
Sift the flour over the batter and gently fold to combine.
Plain flour
9
Step 9
Line the cake tin with greaseproof paper and fill it with the batter.
EggsCaster sugarUnsalted butterDark chocolate (for cake)Plain flour
10
Step 10
Bake at 340°F for about 70 minutes.
11
Step 11
Allow the cake to cool in the tin upside down until it reaches room temperature (~30 minutes).
12
Step 12
Microwave the apricot jam until it melts.
Apricot jam
13
Step 13
Cut the cake horizontally in half and place the halves with cut faces uppermost.
14
Step 14
Pour the molten apricot jam onto both halves and allow it to soak in.
Apricot jam
15
Step 15
Reassemble the cake with cut surfaces together and allow the surface to cool.
16
Step 16
Microwave the golden syrup and glaze chocolate together until the syrup just starts to bubble; stir until smooth and cool to about 77°F.
Golden syrupDark chocolate (for glaze)
17
Step 17
Spread the glaze over the cake and leave it to set.
Dark chocolate (for glaze)Golden syrup
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.