Sachertorte

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 170°C (340°F) and grease and flour a 24cm round springform pan.

   Ca. 5 min.

2. 2

   Melt the dark chocolate for the cake over a double boiler or in the microwave, then set aside to cool slightly.

   Ca. 5 min.

   Kokkens note: Ensure the chocolate is not too hot when you add it to the butter mixture.

3. 3

   In a large bowl, cream together the softened unsalted butter, confectioners sugar, and vanilla extract until light and fluffy.

   Ca. 5 min.

4. 4

   Gradually beat in the egg yolks one at a time until fully incorporated into the butter mixture.

   Ca. 3 min.

5. 5

   Fold in the cooled melted dark chocolate into the butter and egg yolk mixture until well combined.

   Ca. 2 min.

6. 6

   In a separate clean bowl, whisk the egg whites until soft peaks form, then gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.

   Ca. 5 min.

   Kokkens note: Make sure your bowl and whisk are completely clean and free of any grease for the best results.

7. 7

   Gently fold about a third of the egg white meringue into the chocolate mixture to lighten it.

   Ca. 1 min.

8. 8

   Sift the all-purpose flour over the chocolate mixture, then gently fold it in along with the remaining egg white meringue until just combined, being careful not to overmix.

   Ca. 2 min.

   Kokkens note: Overmixing will develop the gluten and make the cake tough.

9. 9

   Pour the batter into the prepared springform pan and smooth the top.

   Ca. 1 min.

10. 10

    Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.

    Ca. 50 min.

    Kokkens note: The cake should be slightly firm to the touch.

11. 11

    Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

    Ca. 30 min.

12. 12

    Once completely cool, slice the cake horizontally into two equal layers.

    Ca. 2 min.

    Kokkens note: A long serrated knife works best for this.

13. 13

    Warm the strained apricot jam slightly in a small saucepan over low heat until it is spreadable.

    Ca. 3 min.

14. 14

    Spread half of the warm apricot jam evenly over the bottom cake layer, then place the top layer on top.

    Ca. 2 min.

15. 15

    Spread the remaining apricot jam over the top and sides of the entire cake.

    Ca. 2 min.

    Kokkens note: This layer helps the glaze adhere smoothly.

16. 16

    Let the jam-coated cake rest for at least 30 minutes to allow the jam to set slightly.

    Ca. 30 min.

17. 17

    To make the glaze, combine the dark chocolate for the glaze, granulated sugar, and water in a saucepan.

    Ca. 1 min.

18. 18

    Heat over medium-low heat, stirring constantly, until the chocolate is melted and the sugar is dissolved, and the glaze is smooth and slightly thickened.

    Ca. 8 min.

    Kokkens note: Do not boil the glaze; keep it at a gentle simmer.

19. 19

    Remove the glaze from the heat and let it cool for about 10-15 minutes until it is still pourable but not too hot.

    Ca. 15 min.

    Kokkens note: The right temperature is crucial for a smooth, even glaze.

20. 20

    Place the cake on a wire rack set over a baking sheet to catch any drips.

21. 21

    Pour the slightly cooled chocolate glaze evenly over the top and sides of the cake, allowing it to drip down.

    Ca. 1 min.

    Kokkens note: Work quickly and in one go for the best finish.

22. 22

    Allow the Sachertorte to set at room temperature for at least 1 hour before serving.

    Ca. 1 t.

    Kokkens note: The glaze will firm up as it cools.