in Austria

Viennese Sachertorte IV

Spread the love

Ingredients for 12 servings:

  • 170 g butter
  • 170 g sugar
  • 170 g dark chocolate
  • 70 g breadcrumbs
  • 6 eggs
  • 150 g dark chocolate
  • 250 g sugar
  • 125 ml water
  • 1 tsp oil, neutral
  • some jam (apricot jam), for spreading

Instructions

Working time approx. 55 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 55 minutes

Beat the butter with most of the sugar, the softened chocolate, and the egg yolks, gradually adding them, until very fluffy. (White) Add the breadcrumbs, beat the egg whites with the remaining sugar until very stiff, and fold in. Transfer the mixture to a buttered, crumbled pan and bake at moderate heat for 1 hour (preheated to 170°C). Spread the cooled cake thinly with apricot jam and cover it thickly with chocolate icing. Heat the chocolate with the oil, stir the sugar with the water, let it cool, and slowly stir it into the chocolate until smooth. Serve with whipped cream.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stuffed peaches

Spaghetti with spinach and feta cheese