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SACHERTORTE
Break the chocolate into pieces and melt it on top of a double boiler. In a mixing bowl, beat the egg yolks with a whisk with the melted chocolate and the butter. Whisk the egg whites with an electric beater, adding 1 tablespoon of sugar. When they start to foam, gradually whisk in the remaining sugar and the vanilla sugar until the egg whites are completely set and firm. Delicately fold the egg whites and the flour into chocolate, alternating, ending with the egg whites. Butter and line the cake pans with buttered wax paper. Preheat the oven for 15 minutes, fill the cake pans with the batter and bake in a medium oven (350F) for 30 minutes. Unmold and leave to cool. Strain the apricot marmalade and brush a layer on the first cake and cover with the second cake. Prepare the icing. Melt the chocolate, the sugar, the vanilla sugar and the cream in a saucepan. Gently bring to a boil and cook for 5 minutes. Take the pan off the stove and gradually mix in the beaten egg yolk. Place back on the heat for a few seconds, stirring constantly. You should then have a thick mixture. Leave to cool a little, then place the cake onto a round rack and pour the icing over the center of the Sachertorte, levelling with a spatula. Refrigerate the cake and bring it out 1 hour before serving.
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7 oz bitter sweet chocolate
8 egg yolks
10 egg whites (whisked)
1/2 cup melted butter
2/3 cup caster sugar
2 packs vanilla sugar
3/4 cup flour
3 1/5 oz apricot marmalade
2 round 8 1/2 inch cake pans
For the icing:
5 1/4 oz bitter sweet chocolate
3/4 cup confectionerâ•’s sugar
1 pack vanilla sugar
1 cup cream
1 egg yolk
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30
mn
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35
mn
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You can prepare the cake 48 hours ahead, but make the icing on the day you plan to serve it.
