Sachertorte

Ingredients

• 150 grams Dark Cooking Chocolate, melted
• 90 grams Butter
• 75 grams Refined Sugar
• 4 Eggs, separate yolks and egg whites
• 50 grams Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Baking Powder
• 75 grams Wheat Flour

Topping

• 100 grams of Apricot Jam
• 1 tablespoon Water
• 75 ml of Milk
• 15 grams Butter
• 200 grams Dark Cooking Chocolate, diced
• 50 grams Dark Cooking Chocolate

Making Steps

1. Cake : Beat Butter and Sugar until soft, add the Egg Yolk one by one while beating. Add Flour and Baking Powder while sifted and stir well, insert melted Chocolate and set aside. Beat the Egg Whites and Salt until half expands, enter the Sugar while shaking until fluffy, pour into Chocolate dough then stir evenly. Pour the mixture into a round pan of 18 cm that has been smeared and lined with baker paper, then bake about 45 minutes with 160 degree C .
2. Apricot Jam : Combine Apricot Jam with 1 tablespoon Water and then boil until liquid. Strain and smear on the surface of Cake.
3. Topping : Heat Milk and Butter until melted, Add Cutting Dark Cooking Chocolate, stir until melted. Enter into the refrigerator until thickened. Then smear the surface of Cake to cover the entire surface of the cake.
4. Drain 50 grams of Dark Cooking Chocolate by double bowls until melted and shiny then pour it above the Cake until all Cake covered with Chocolate.
5. Write SACHER above Cake, and Sachertorte Cake is ready to serve.

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