Sachertorte

Ingredients for 1 servings:

• 120 g block chocolate, at least 40% cocoa content
• 120 g margarine
• 6 egg yolks
• 100 g powdered sugar
• 6 egg whites
• 80 g sugar
• 80 g flour (smooth)
• 40 g cornstarch
• jam
• rum
• margarine
• Chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

very juicy, freezes well!

This amount is enough for a 24 cm cake tin. Slowly melt the chocolate and margarine, stir until smooth, and then chill. Beat the egg yolks and powdered sugar until frothy, then slowly add the chocolate-margarine mixture. In another bowl, beat the egg whites and granulated sugar until frothy. Mix the flour and cornstarch and fold into the yolk-chocolate mixture alternately with the beaten egg whites. Bake in a greased and floured tin in a preheated oven at approx. 180°C (convection oven) for 10 minutes with the door slightly ajar (clamp the oven door with a wooden spoon). Then bake for about 50 minutes at approx. 140°C (convection oven). (Test for doneness: pierce the center with a metal skewer – if nothing sticks, the cake is done.) Cut the cake in half once or twice (horizontally!) and fill with jam (originally apricot jam). Tip: Warm the jam slightly, stir with a fork until fluffy, and add a little rum or cognac. For the glaze, melt equal parts chocolate (at least 40%) and margarine, stir until smooth, and pour over the cake. Let cool at room temperature. Note: If the cake is to be frozen, it’s best to do so before filling and glazing, but it’s also no problem afterward. If not frozen, the cake will keep in the refrigerator for up to 10 days.