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Sachertorte




Source of Recipe


Internet


List of Ingredients




Ingredients for a 9-inch springform pan

5 1/2 oz. bittersweet chocolate
1/2 cup plus 1 tbs. butter
5 eggs
3/4 cup sugar
Pinch of salt
1/3 cup plus 1 tbs. flour
1/3 cup plus 1 tbs. cornstarch
1 tsp. baking powder
1/3 cup plus 1 tbs. ground almond
Apricot jam
8 oz bittersweet chocolate


Recipe



Melt the butter and chocolate in a bowl set in hot water. Separate the eggs. Beat the egg yolks with the sugar for about 5 minutes. Beat the egg whites and salt until stiff. Combine the flour, cornstarch, and baking powder and ground almonds. Fold in the egg yolk sugar mixture with the egg whites and the cooled melted chocolate.

Preheat the oven to 350°. Butter the pan and sprinkle with a little bit of flour.

Spread the batter in the pan and bake 45 minutes on the lower rack of the oven. Turn off the heat and leave the cake in the oven 15 minutes longer. Cut the torte in half and spread generously the heated apricot jam on it. Put torte together and cover with some more apricot jam and melted chocolate.