Sachertorte for Gourmets

Alongside the theoretical tasks on the computer, our daughter also had to do a few practical examples for homeschooling—and this truly delicious Sachertorte was the result. No sooner is it made than it’s all gone. Congratulations!

Ingredients for a smaller cake pan or heart shape:

140 g butter, 70 g powdered sugar, 6 egg yolks, 140 g cooking chocolate, 6 egg whites, 70 g granulated sugar, 140 g plain flour, 150 g apricot jam, 1 pinch of salt, 1 1/2 tsp baking powder (or 1 packet baking powder), 1/2 packet chocolate pudding powder, a good splash of milk.

Preparation:

Cream the butter with the powdered sugar until fluffy, then gradually add the eggs, followed by the melted chocolate. Add the chocolate pudding powder and a good splash of milk. Beat the egg whites with the granulated sugar until stiff peaks form. Then, into the butter-sugar-egg mixture, stir in the flour spoon by spoon, along with the salt and baking powder, and finally fold in the beaten egg whites.

Pour the mixture into the greased cake pan (grease and flour or use coconut flakes) and bake at 170 degrees for approx. 40 minutes.

Let it cool, cut it in half, spread juicy apricot jam in the middle and on the “lid.” Then make chocolate glaze (soften chocolate with butter; when it’s finely creamy, add a splash of ice-cold water for a beautiful shine). Apply the glaze, then chill and enjoy!

Have fun trying it out.

Happy baking! The Schwaiger family from Zittrauerhof Gastein, www.gasteinurlaub.com