Sacher Torte
Ingredients for the Cake Batter
- 100 gr. butter
- 50 ml milk – ¼ cup
- 120 gr. dark chocolate
3 egg yolks
- 35 g granulated sugar – ¼ cup
- 75 g flour – ¾ cup
- 30 g cocoa – ½ cup
1 pinch of salt
- 35 g granulated sugar – ¼ cup
Ingredients for the filling
- 100 gr. apricot jam
Ingredients for the topping
- 150 ml cream – ¾ cup
- 30 g powdered sugar – 1.5 tablespoons
- 150 gr. dark chocolate
- 10 grams of butter
Add milk and butter to a saucepan and heat. Turn off the heat and add the dark chocolate, stirring well.
Place the egg yolks in a mixing bowl. Add the powdered sugar and whisk with a wire whisk. While whisking the egg yolks, gradually add the prepared dark chocolate mixture, continuing to whisk.
Sift the flour and cocoa powder into the egg yolk mixture, then gently fold in from the outside using a spatula.
Place the egg whites in a mixing bowl and lightly whisk them with a mixer. Then add a pinch of salt and whisk again. Gradually add the powdered sugar, continuing to whisk. Once the egg whites are stiff, add them to the cocoa mixture and gently fold them in from the outside using a spatula.
Line the bottom of an 18-20 cm springform cake pan with parchment paper. Also line the sides of the pan with parchment paper, then pour in the prepared cake batter and bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
Place a large plate on your counter and put a wire rack on top to remove the cake. Take the cake out of the oven and place it on the wire rack to cool. Once the cake has cooled completely, cut it in half horizontally. Spread apricot jam inside.
For the sauce: Heat the cream and granulated sugar in a saucepan. Add the chocolate and stir until it melts. Turn off the heat and add the butter, stirring constantly.
To assemble: Drizzle the prepared chocolate sauce over the pie, ensuring it's evenly distributed. Then, refrigerate for 20-30 minutes. Slice and serve.
