Yummy Sachertorte
Delicious Sachertorte
Ingredients
- 225 grams dark chocolate broken into squares
- 150 grams butter unsalted, softened
- 115 grams caster sugar
- 8 eggs separated
- 115 grams flour
For the glaze
- 225 grams apricot jam
- 15 ml lemon juice
For the icing
- 225 grams dark chocolate broken into squares
- 200 grams caster sugar
- 15 ml golden syrup
- 250 ml cream
- 5 ml vanilla essence
Instructions
- Preheat the oven to 180ºC (350ºF), grease a round springform cake pan and line with baking paper.
- Melt the chocolate in a heatproof bowl.
- Cream the butter and sugar in a bowl until pale and fluffy, add the egg yolks one at a time, beating after each addition.
- Beat in the melted chocolate, sift the flour over the mixture and fold in evenly.
- Whisk the egg whites until stiff, then stir a quarter into the chocolate mixture to lighten it.
- Fold in the remaining whites, turn the mixture into the cake pan and smooth it level.
- Bake for 50 minutes or until firm, turn out on to a wire rack to cool.
- Using a small saucepan heat the apricot jam with the lemon juice until melted, then sieve.
- Slice the cake horizontally into two equal layers.
- Brush the cut surfaces and sides of each layer with the apricot glaze, then sandwich together, placing the jam-covered surfaces against each other. Place on a wire rack.
- Mix the icing ingredients in a heavy pan.
- Heat gently, stirring until thick, simmer for 3 to 4 minutes without stirring, until the mixture registers 95ºC (200ºF) on a sugar thermometer.
- Pour quickly over the cake and spread evenly, leave to set.
Nutrition
Calories: 614kcalCarbohydrates: 65gProtein: 8gFat: 37gSaturated Fat: 21gCholesterol: 166mgSodium: 154mgPotassium: 352mgFiber: 4gSugar: 44gVitamin A: 830IUVitamin C: 2mgCalcium: 67mgIron: 6mg
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