Sacher Corners

Ingredients for 24 servings:

• 6 eggs, separated
• 150 g sugar, some salt
• 150 g butter
• 150 g dark chocolate, min. 70%
• 150 g flour
• 2 tsp baking powder (not absolutely necessary)
• 300 g apricot jam
• Water, rum or brandy (to taste)
• 300 g dark chocolate
• 1 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

handy Sacher-style cake wedges

Line a baking tray with baking paper and set up a baking frame measuring approximately 28 x 21 cm (you can also grease a similarly sized casserole dish). For the batter, first beat the egg whites with a pinch of salt until stiff peaks form, then add 50 g of sugar and continue beating until the mixture is stiff. Chill. Now melt the butter over low heat and let it melt the chocolate in it. Allow to cool slightly. Preheat the oven to 180°C. Meanwhile, beat the egg yolks with the remaining sugar until thick and creamy, then add the chocolate butter, beating continuously, and continue beating until no streaks are visible. Then sift in the flour (with baking powder if desired), add the beaten egg whites, and carefully fold both ingredients in. Pour the mixture into the prepared frame or dish and bake in the preheated oven for about 30 minutes. (Caution: glass and porcelain dishes take longer!) It’s best to do the skewer test when the edges start to pull away from the sides of the dish. Now let the cake cool for a while. Then remove it from the tin or loosen the frame with a knife and cut the cake in half crosswise. Heat the apricot jam, then stir in rum, etc., or water to taste. Fill the cake with the hot jam and spread it on the edges and surface. Let it set a little until the surface is smooth again. Then melt the dark chocolate in a bain-marie and thin it with the oil to make it runny. Spread or coat the Sachertorte corners on the surface and sides. Allow the chocolate to set and ideally store it in a large plastic box. They will naturally set better with each day, just like the original “Sachertorte”. Of course, the baking powder is NOT supposed to be in the original recipe – but you can add it just to be on the safe side – it really doesn’t detract from the flavor here.