Sachertorte

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

2. 2

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

   約5 分

   調理のヒント： 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.

   約5 分

4. 4

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

   約3 分

5. 5

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

   約2 分

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.

   約5 分

   調理のヒント： 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.

   約1 分

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.

   約2 分

   調理のヒント： Overmixing will develop the gluten and make the cake tough.

9. 9

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

   約1 分

10. 10

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

    約50 分

    調理のヒント： 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.

    約30 分

12. 12

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

    約2 分

    調理のヒント： 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.

    約3 分

14. 14

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

    約2 分

15. 15

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

    約2 分

    調理のヒント： 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.

    約30 分

17. 17

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

    約1 分

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.

    約8 分

    調理のヒント： 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.

    約15 分

    調理のヒント： 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.

    約1 分

    調理のヒント： 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.

    約1 時間

    調理のヒント： The glaze will firm up as it cools.