User Manual

Cakes and small baked items, desserts and sweet dishes 117
Sachertorte [Index: ]
MCRC00904070_BO_Sachertorte-018_F39MCRC00918101_SE_Sachertorte-012MCRC00900727_NF_Sachertorte-008_RZ0Sweet bakingGateauxPreparation methodsBakingRecipe categoriesBaking
To make approx. 16 servings
Black springform cake tin, diameter 28 cm
MIXTURE:
150 g dark chocolate
150 g butter
150 g sugar
2 tbsp water
6 eggs
150 g flour
1 sachet baking powder
FILLING:
250 g apricot jam
IN ADDITION:
200 g dark cooking chocolate
25 g coconut oil
Greaseproof paper
Per serving
320 kcal, 39 g carbs, 16 g fat, 6 g protein, 3,2 BU
PREPARATION
1. Line the base of the tin with greaseproof paper.
2. Melt the chocolate, butter, sugar and water in a water bath, do not heat.
3. Add the chocolate mixture to a mixing bowl.
4.
Separate the eggs. chocolate mixture one by one and stir thoroughly.
5. Mix the flour together with the baking powder, sift onto the mixture and mix everything well.
6. Beat the egg whites until stiff and fold into the chocolate mixture.
7. Pour the mixture into the prepared tin and bake as indicated.
8. When cold, cut the cake into two layers. Brush each with warmed apricot jam, and join together
again. Melt the dark cooking chocolate and coconut oil in the water bath. Coat the cake with this
mixture.
Oven setting:
Top/bottom heating
180 °C
Baking time: 40-50 minutes
Compact oven setting:
Top/bottom heating
180 °C
Baking time: 40-50 minutes
Tip:
You can also prepare the cho-
colate mixture in a microwave oven. To do so, set
the microwave to 360 watts and heat for approx.
4 minutes. Stir from time to time in between.
!

