Sachertorte–Austrian Chocolate Cake

Name: Sachertorte–Austrian Chocolate Cake
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 15/16 cup butter at room temperature + a little extra for greasing; 5 5/8 ounces fructose or 320 gr. sugar; 8 eggs separated; 1 dry pint dark chocolate Lindt 70 % cocoa, chopped; 1 teaspoon vanilla extract; 5/8 cup potato starch; 15/16 cup ground almonds; 1 jar apricot jam; 7 7/16 tablespoons water; 2 13/16 ounces fructose or 160 gr. sugar; 1 cup dark chocolate Lindt 70 % cocoa

LA COCINA DE BABEL

11Ingredients

65Minutes

1450Calories

Read Directions

Description

Invented by the Austrian Franz Sacher back in 1832, this Sachertorte is a Viennese dessert classic. Combining rich melted dark chocolate into the cake batter, this Austrian Chocolate Cake is covered with apricot jam after baking and then topped with a rich chocolate ganache. The cake batter is made with a combination of ground almonds and potato starch for a dense, moist cake that captures the melted chocolate beautifully. Your chocolate loving friends and family will thank you for this delicious dessert.

Ingredients
US|METRIC
SERVINGS:

210 grams butter (at room temperature + a little extra for greasing)
160 grams fructose (or 320 gr. sugar)
8 eggs (separated)
210 grams dark chocolate (Lindt 70 % cocoa, chopped)
1 teaspoon vanilla extract
100 grams potato starch
100 grams ground almonds
1 jar apricot jam
110 milliliters water
80 grams fructose (or 160 gr. sugar)
175 grams dark chocolate (Lindt 70 % cocoa)

Directions

Pre-heat the oven to 170C.
Grease the molds well.
Place the chocolate in a heatproof bowl and melt in a double boiler. Stir continuously until completely melted. Set aside.
Alternatively, use a microwave and stir every 50 seconds until melted. Set aside.
Beat the butter with the fructose or sugar until light and creamy.
Add the egg yolks while continuing to beat.
Add the melted chocolate, vanilla, potato starch, and ground almond. Mix well and set aside.
Whisk the egg whites with the remaining fructose or sugar until firm.
Gently fold in the egg whites into the mixture.
Transfer to the molds and cook for 25–30 minutes (for the small molds) or 35–40 minutes (for the large mold), or until a toothpick inserted in the center comes out clean.
Leave to cool before removing from the mold.
Gently heat the jam and blend until smooth.
Spread the jam over the cake and leave to cool.
To prepare the topping, heat the water and the fructose or sugar until boiling and the sugar dissolves.
Remove from the heat and add the chocolate. Stir until completely melted and the mixture is smooth and shiny.
Leave to cool slightly and pour over the cake to cover completely. (Place on a rack over a large bowl to collect the chocolate and re-use it to cover any missed areas).
Decorate with sugar pearls and serve with whipped cream.