Ingredients for
Preparation time:
90 minuts
  • 120 g Dark chocolate
  • 100 g of butter
  • 110 g icing sugar
  • 5 egg yolks
  • ½ vanilla pod
  • 4 egg whites
  • 50 g flour
  • 120 g finely ground almonds
  • 300 g of sugar
  • 100 g chocolate
  • 60 g of cocoa powder
  • 1/8 l water
  • 1 springform pan or cake ring of 22 cm diameter
  • Butter and crumbs for the form
  • 200 g apricot jam
  • 2 - 3 tsp water
Melt the chocolate sponge cake for the chocolate coating in a 40 ° C water bath and keep warm.
The butter until fluffy in a correspondingly large bowl with 1/3 of the icing sugar and the egg yolks.
The vanilla and stir the lukewarm chocolate.
Whip the egg whites with the remaining sugar until stiff and fold in the sifted flour and loose with the almonds.
Only the ground - not the edge - the springform pan with butter and sprinkle with breadcrumbs ausfetten.
The mass fill and paint the surface smooth.
Bake at 180 ° C in a preheated oven 40 to 50 minutes.
For the chocolate glaze the sugar, chopped chocolate and cocoa powder mix in a saucepan with the water and cook until thick thread. This point is reached when the glaze stringy. Remove from heat, pour into a bowl and with a wooden spatula keep the glaze constantly on the move - the expert calls it "Beating" - until it becomes syrupy.
Cut the cooled chocolate sponge once, to a floor brush with half the apricot jam and put the other on. Cook the remaining jam with the water for a few minutes, strain and thus reap the entire cake evenly.
Be put on a wire rack, cover with chocolate glaze and let dry.
The original "Sachertorte" is not decorated, but also presents itself in its dark beauty.