John Myers
Small Sachertorte
The perfect small sachertorte recipe with a picture and simple step-by-step instructions.
- 200 g Dark chocolate
- 2 Pc. Ladyfingers
- 4 Pc. Eggs
- 1 pinch Salt
- 150 g Sugar
- 120 g Soft butter
- 75 g Flour
- 1 tbsp Cocoa powder
- 250 g Apricot jam
- 50 g Whipped cream
- Process the ladyfingers in a freezer bag into fine crumbs (e.g. meat tenderizer or cake roll). Line the bottom of a springform pan (approx. 20 cm in diameter) with baking paper.
- Chop 2,100 g chocolate and allow to melt in a hot water bath.
- Preheat the oven to 175 degrees (or fan oven 150 degrees). Separate eggs. Use the whisk of the mixer to beat the egg white and 1 pinch of salt until stiff. Gradually pour in 50 g of sugar.
- In another bowl, stir 100 g butter and 50 g sugar for 5 minutes until creamy. Stir in the egg yolks one at a time. Pour in the melted chocolate while stirring.
- Mix the flour, cocoa and ladyfingers and stir in briefly on a low level. Finally fold in the egg whites in portions. Spread the dough smoothly in the pan and bake in the hot oven for about 30 minutes. Take out and let cool down.
- Heat the jam and strain it through a sieve. Remove the cake base from the tin and cut it in half horizontally with a long knife. Spread half of the jam on the lower base, then place the second base on top and coat the cake all around with the remaining jam. Then let it dry for about 2 hours.
- For the topping, boil 30 ml water and 50 g sugar in a small saucepan and simmer until the sugar has dissolved. Chop 100 g chocolate. Bring the cream to the boil in another saucepan, then remove the saucepan from the heat and dissolve the chopped chocolate and 20 g butter while stirring. Take the sugar pot off the stove and pour in the chocolate cream while stirring. Distribute the icing evenly on the cake and around the edge. Then chill for about 30 minutes.
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