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Moist Sachertorte
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 454
  • Fat about 26g
  • Carbohydrates about 47g
  • Protein about 7g
This is needed
This is needed for 8 pieces
Chocolate
  • 200 g dark chocolate, finely chopped
  • 120 g butter
Cake batter
  • 6 egg
  • 190 g sugar
  • 1 pinch salt
  • 80 g white flour
Filling
  • 3 tbsp apricot jam, stirred until smooth
Tools
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
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And that's how it's done
And that's how it's done
Chocolate
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth, allow to cool slightly.
Cake batter
Using the whisk on a mixer, beat the eggs and sugar in a bowl until the mixture thickens and is lighter in colour. Stir in the chocolate. Mix the flour and salt into the batter. Transfer the cake batter to the prepared tin.
To bake
Bake for approx. 20 mins. in an oven preheated to 200°C (convection). Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Filling
Slice once through the sponge, spread the apricot jam over the base of the cake. Carefully place the second sponge on top.

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