Chocolate Sachertorte

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   Simmer 150 grams of chocolate in a water bath and cool.

2. STEP 2

   

   Beat butter at room temperature with 100g sugar. and vanilla.

3. STEP 3

   

   Carefully separate the yolks from the whites and add one at a time to the creamy mixture and continue beating. Next, add the cooled chocolate and continue beating until smooth.

4. STEP 4

   

   Beat the egg whites until soft peaks form, add the remaining sugar and beat until stiff peaks form.

5. STEP 5

   

   Mix the whipped whites in small portions into the butter-chocolate mass and gently mix with a spatula from bottom to top, add the sifted flour and mix with a spatula from bottom to top.

6. STEP 6

   

   The bottom and edges of the mold are 22cm in diameter. grease with oil and fill with dough. Bake in a preheated oven at 180 degrees Celsius for 35-40 minutes. The main thing is not to overdry the sponge cake, it should turn out slightly moist. You can check the readiness of the sponge cake with a wooden skewer. Having pierced the sponge cake, the stick should remain slightly damp, but without wet dough.

7. STEP 7

   

   After cooling the biscuit a little, cut it lengthwise into two cake layers. Place the first cake layer on a plate and spread with jam. Cover with the second cake layer and coat all sides with the remaining jam and put in the refrigerator for half an hour.

8. STEP 8

   

   Preparing chocolate glaze. Melt 150 grams of chocolate with cream in a water bath.

9. STEP 9

   

   Take the cake out of the refrigerator and cover all sides with chocolate. Place in the refrigerator for 6 hours.

10. STEP 10

    

    Cut the finished cake into portions and serve. Thank you for reading and watching my recipe. Bye everyone and enjoy your tea.