2019-08-27
Sachertorte
Read the whole recipe before you start, and weigh and measure everything in advance. The recipe uses four bowls, so keep track of which is which.
Ingredients
Here are the weights for a third-sized Sachertorte and a normal one:
Instructions
Preheat the oven to 170 °C.
- Bowl 1 (main mixture): melt the butter over boiling water.
- Bowl 2 (can be a mug as well, but it's slower than melting in a metal bowl): melt the chocolate over boiling water (only for the Sachertorte). You can also add a bit of cocoa for a better, more bitter taste.
- Bowl 1:
- Add icing sugar and vanilla sugar.
- Use the mixer while adding the egg yolks.
- After mixing, add the melted chocolate from bowl 2 and mix with a spatula.
- Bowl 3 (egg whites):
- The egg whites go here.
- Use the mixer while adding crystal sugar.
- After the mixture solidifies a bit and there is no more clear liquid, add it to bowl 1 and fold in with a spatula.
- Bowl 1: sift flour into the mixture and mix with a spatula.
- Bowl 4 (for baking):
- Butter it out, flour it out.
- Transfer the content of bowl 1 into it.
- Bake for 40 minutes.
- Cut the baked Sachertorte in half (or into thirds) and add apricot jam (and Turkish honey if you have some, it's nice).
- Make a makeshift holder for the Sachertorte so that the glaze won't stick to the bottom (see the drawing).
- Bowl 2 (chocolate): add the rest of the chocolate here with a bit of cocoa if you have any, and melt it over boiling water.
- Boiling water pan for the chocolate:
- Add sugar to the amount of boiling water specified in the glaze part of the spreadsheet and wait for it to melt.
- Add the melted chocolate from bowl 2.
- Mix while boiling until the chocolate starts to stick to the walls of the pan.
- Quickly transfer onto the Sachertorte.
- Dip your spatula into the dripped-off chocolate and use it to cover any uncovered parts of the Sachertorte.
- Let the Sachertorte cool: transfer it to a clean plate and put it in the fridge for at least an hour.
- Serve.