The Sachertorte recipe
Ingredients
140 g butter, room temperature
110 g icing sugar
1/2 vanilla pod, split in two and scraped
6 eggs, whites and yolks separated
130 g chocolate
110 g granulated sugar
140 g wheat flour, sifted
200 g apricot jam
For the baking mould:
butter and wheat flour as needed
For the glaze:
200 g sugar
125 g water
150 g chocolate
Procedure
Blend together in a bowl the butter, the icing sugar and the vanilla seeds, to obtain a creamy mixture. Then merge the yolks one by one, whipping until it's frothy. Melt the chocolate at bain-marie and add to the mixture.
Beat the egg whites with the sugar until stiff, then merge carefully with the previously prepared mixture, add the flour and stir.
Cover the bottom of the mould with baking paper, grease the sides and dust some flour. Pour the mixture and bake in pre-heated oven at 170 °C for about 60 minutes. After cooking, let the cake rest. When cooled cut horizontally in half, then spread a layer of apricot jam in the middle and one on the top and sides.
You're now ready to prepare the glaze: boil the water added with the sugar in a pan, melt at bain-marie the chocolate and add it to the water, then stir until the glaze is dense. Pour the glaze over the cake and spread it on the top and sides to cover it all. Wait until the glaze solidifies, then start the bellyful!
Source: www.cucchiaio.it
