Sachertorte for Gourmets

In addition to the theoretical assignments on the computer, our daughter also has to complete some hands-on homeschooling projects, and this—truly delicious—Sachertorte was the result. No sooner was it made than it was all gone. Congratulations!

Zutaten für kleinere Tortenform oder Herzform:

140 g butter, 70 g powdered sugar, 6 egg yolks, 140 g baking chocolate, 6 egg whites, 70 g granulated sugar, 140 g all-purpose flour, 150 g apricot jam, 1 pinch of salt, 1½ teaspoons baking powder (or 1 packet baking powder), 1/2 packet chocolate pudding mix, a generous splash of milk.

Preparation:

Cream the butter and powdered sugar until fluffy; gradually add the eggs, then the melted chocolate. Add the chocolate pudding mix and a generous splash of milk. Beat the egg whites with granulated sugar until stiff peaks form. Then stir the flour into the butter-sugar-egg mixture one spoonful at a time, along with the salt, baking powder, and the beaten egg whites.

Pour the batter into a greased cake pan (grease and flour it, or line it with coconut flakes), then bake at 170 degrees for about 40 degrees.

Let it cool, cut it in half lengthwise, and spread juicy apricot jam on the middle section and the “top.” Next, make the chocolate glaze (melt the chocolate with butter; once it’s smooth and creamy, add a splash of ice-cold water—this will give the glaze a nice shine). Spread the glaze on top, then chill and enjoy!

Have fun trying it out.

Have fun baking these! The Schwaiger family from the Zittrauerhof in Gastein, www.gasteinurlaub.com