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Sacher torte

Prep Time: 20 min.
Cook Time: 60 min.
Total Time: 240 min.
Servings: 12

What you need

1 cup apricot preserve
10 ounces bittersweet chocolate chips
2 tablespoons light corn syrup
8 eggs separated
1 1/3 cups all-purpose flour
2 tablespoons lemon juice
8 ounces semisweet chocolate, chopped (about 1 1/3 cups chocolate chips)
1 cup sugar
2 1/2 tablespoons unsalted butter
2 teaspoons vanilla extract

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How to do it

1. Preheat the oven to 325°F. Butter and flour a 9-inch springform pan.Melt the chocolate in a double boiler or microwave; set aside. Beat the sugar and butter in a large bowl with a mixer until creamy.

2. Add the egg yolks one at a time, blending after each addition.

3. Add the vanilla. Fold in the chocolate and flour. In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter.

4. Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a knife inserted in the center comes out clean.

5. Let cool in the pan for at least 1 hour.To make the apricot glaze, heat the apricot preserve with the lemon juice for few seconds in the microwave. Once completely cooled, using a long serrated knife, trim the top of the cake to level it.

6. Cut the cake horizontally into two equal layers.

7. Place the bottom layer in a cake stand.

8. Brush the top of the cake layer with the apricot glaze.

9. Place the second cake layer on top and brush again.

10. Brush the top and sides of the cake with the remaining glaze.

11. Let cool for about 10 minutes in open air. Make the chocolate ganache

12. Melt the butter in a double boiler over medium-high heat.

13. Add the chocolate and corn syrup and cook, stirring constantly, until the chocolate is melted.

14. Remove from the heat, stir in the vanilla.

15. Pour all of the warm chocolate ganache on top of the cake. Using an offset spatula, gently smooth the ganache over the cake, allowing it to run down the sides. Refrigerate until the ganache is completely set, at least 1 hour.

16. Remove the cake from the refrigerator about 1 hour before serving.

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Nutrition

Calories
433.96cal ( 21.7% of daily need)
Fat
20g ( 30.78% of daily need)
Saturated Fat
13.46g ( 84.13% of daily need)
Carbohydrates
55.19g ( 18.4% of daily need)
Sugar
35.93g ( 39.93% of daily need)
Cholesterol
116.76mg ( 38.92% of daily need)
Sodium
72.07mg ( 3.13% of daily need)
Alcohol
0.23g ( 1.27% of daily need)
Caffeine
16.25mg ( 5.42% of daily need)
Protein
8.42g ( 16.83% of daily need)
Selenium
16.7µg ( 23.86% of daily need)
Manganese
0.4mg ( 19.95% of daily need)
Copper
0.33mg ( 16.64% of daily need)
Phosphorus
155.9mg ( 15.59% of daily need)
Vitamin B2
0.26mg ( 15.55% of daily need)
Iron
2.72mg ( 15.11% of daily need)
Magnesium
49.96mg ( 12.49% of daily need)
Zinc
1.86mg ( 12.39% of daily need)
Fiber
3.05g ( 12.2% of daily need)
Folate
45.91µg ( 11.48% of daily need)
Calcium
105.06mg ( 10.51% of daily need)
Vitamin B1
0.16mg ( 10.49% of daily need)
Potassium
350.13mg ( 10% of daily need)
Vitamin A
492.02IU ( 9.84% of daily need)
Vitamin B5
0.78mg ( 7.82% of daily need)
Vitamin B3
1.33mg ( 6.65% of daily need)
Vitamin E
0.99mg ( 6.57% of daily need)
Vitamin B12
0.37µg ( 6.1% of daily need)
Vitamin B6
0.1mg ( 5.08% of daily need)
Vitamin D
0.63µg ( 4.2% of daily need)
Vitamin K
3.94µg ( 3.75% of daily need)
Vitamin C
2.38mg ( 2.88% of daily need)

Breakdown

Proteins
7.75%
Fat
41.44%
Carbs
50.81%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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