Sachertorte

Ingredients for 1 servings:

• 6 eggs
• 100 g sugar
• 1 pinch of salt
• 150 g butter, warm
• 100 g powdered sugar
• 130 g flour
• 40 g baking cocoa
• 200 g apricot jelly
• some butter for the mold
• 475 g dark chocolate
• 350 g cream

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 55 minutes

Viennese chocolate cake with apricot jelly

For the base, separate the eggs and beat the egg whites with a pinch of salt and a little sugar until stiff peaks form. Towards the end, gradually add the remaining sugar. Then, in another bowl, cream the butter with the powdered sugar until creamy, then stir in the egg yolks in portions until you reach a light and creamy consistency. Mix the flour with the cocoa powder and carefully fold it into the butter mixture along with the beaten egg whites in two portions. Line the bottom of a 26 cm springform pan with baking paper and grease the sides with butter. Pour in the batter and bake in a preheated oven at 180 °C (top/bottom heat) for about 35 minutes. The base is ready when a skewer inserted into the pan comes out clean and no more batter sticks. After the cake has cooled for 10-15 minutes, remove it from the pan and turn it upside down to cool completely. Once the cake has cooled, cut it in half using a sharp knife to create a base and a top. Now spread both halves with apricot jelly. This must first be brought to a boil in a saucepan on the stove so that it can be spread easily. Spread one-third of the still-hot jelly over the cut surfaces. Place the cake layers back on top of each other and spread the remaining jelly over the top and sides of the cake. To make the ganache, heat the cream and remove from the heat just before it boils. Add the chocolate and let stand for 1-2 minutes. Stir everything well and heat again if the chocolate has not completely dissolved. Now let the ganache cool slightly until it is only semi-liquid. Then spread the ganache all over the cake. Tip: Cherry jelly works well instead of apricot jelly. You can also soak the halved cake layers in a little cherry brandy.