Sacher Torte Other languages: en · de Servings: 1

Ingredients

250 g Dark Chocolate 9 Eggs 445 g Sugar 250 g Butter (Room Temperature) 250 g Flour 2 Vanilla Beans 220 ml Water 6 Tbsp Brown Rum 400 g Apricot Jam 130 ml Cream 50 g Butter 150 g Dark Chocolate Couverture 75 g Crème Double Salt Butter

Mise en Place

250 g Dark Chocolate

Melt chocolate in a bain-marie.

9 Eggs

Separate eggs.

Assembly

105 g Sugar Salt Egg Whites

Whip egg whites while slowly adding sugar and a dash of salt.

250 g Butter (Room Temperature) 105 g Sugar 250 g Flour Egg Yolks Molten Chocolate Beaten Egg Whites

Cream butter and sugar together until light. Bit by bit add the egg yolks, the flour and the flour. Then gently fold in the beaten egg whites.

Cooking

Butter Batter

Line a spring form with baking paper. Coat bottom and sides with butter. Fill in the batter and bake in the oven at 160°C convection, 180°C top/bottom heat for about 45 minutes. Let cool and lift from the form. Remove baking paper.

Assembly

2 Vanilla Beans 150 ml Water 150 g Sugar 6 Tbsp Brown Rum

Cut vanilla beans in half and remove pulp. Mix both with water and sugar and bring to a boil. Let cool, then remove the beans and mix in the rum.

Cake (Dry) Vanilla Syrup

Cut cake horizontally in three slices and drench them in the syrup.

400 g Apricot Jam Cake Slices

Bring jam to a boil. Spread half of it on the bottom cake slice, put the middle slice on top and spread the remaining jam. Then add the top slice.

130 ml Cream 50 g Butter 150 g Dark Chocolate Couverture

Heat cream and butter. Add couverture in little pieces and melt while stirring regularly. Insufficient stirring can make the chocolate clump.

85 g Sugar 70 ml Water 75 g Crème Double Chocolate Cream

Bring sugar to a boil with water and crème double. Let cool and stir in the chocolate cream. Refrigerate for around an hour until the glazing thickens.

Cake (Without Glazing) Glazing

Stir glazing, then spread on cake. Potentially only spread part of it first, then let the glazing harden before spreading the remaining glazing. Refrigerate for an hour.