Description
Ihre Lieben werden von der köstlichen Sachertorte aus Österreich begeistert sein. Von diesem Rezept kann sicher keiner widerstehen. Schnelle und Einfache Sachertorte Rezepte.
Ingredients
Scale
- 180 g Butter
- 140 g Staubzucker (powdered sugar)
- 6 Eier (eggs)
- 180 g Schokolade (chocolate)
- 180 g Mehl (flour)
- 150 g Feinkristallzucker (caster sugar)
- 1 Pk Vanillezucker (1 packet vanilla sugar)
- 1 Prise Salz (pinch of salt)
- 1 TL Backpulver (teaspoon baking powder)
- 150 g Kuvertüre/Schokoglasur (dunkle Schokolade, for the glaze)
- 200 g Marillenmarmelade (apricot jam, for spreading)
Instructions
- Preheat your oven to 190°C (374°F) using both the top and bottom heat settings. Prepare a 25 cm (10-inch) round cake pan by greasing it with butter and dusting it with flour to prevent sticking.
- Coarsely chop the chocolate and melt it gently in a heatproof bowl set over a pot of simmering water (water bath). Stir occasionally until fully melted, then remove from the heat and allow it to cool slightly.
- Separate the eggs, placing the egg whites in a clean mixing bowl. Add the caster sugar (Feinkristallzucker) to the egg whites and beat with an electric mixer until stiff peaks form and a glossy meringue is achieved.
- In a large mixing bowl, beat the softened butter until creamy and fluffy. Gradually add in the powdered sugar (Staubzucker), vanilla sugar, baking powder, and a pinch of salt, mixing well until the mixture is smooth and pale.
- Add the melted, slightly cooled chocolate to the butter mixture and mix thoroughly until well incorporated.
- Add the egg yolks (one at a time) to the chocolate-butter mixture, beating well after each addition until the batter is smooth and homogeneous.
- Carefully fold in the beaten egg whites (meringue) into the chocolate mixture using a rubber spatula, being gentle to preserve the airiness. Then sift the flour over the batter and fold it in carefully, just until combined. Avoid overmixing.
- Pour the finished batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the oven and bake for about 60 minutes at 170°C (338°F), using both top and bottom heat, until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan. Then release the cake from the pan and place it on a wire rack.
- Warm the apricot jam (Marillenmarmelade) in a small saucepan over low heat until it becomes liquid and smooth. If desired, strain it to remove any chunks.
- Cut the completely cooled cake horizontally into two layers. Spread a generous layer of the warm apricot jam on the bottom half, then place the top half of the cake back on. Brush the top and sides of the entire cake with the remaining warm apricot jam, ensuring an even coating.
- Chop the dark chocolate couverture (Kuvertüre) for the glaze and melt it gently in a heatproof bowl over simmering water, stirring until smooth. If needed, add a small amount of oil or butter for shine.
- Pour the melted chocolate glaze over the cake, starting in the center and working outward. Use a spatula to evenly spread the glaze over the top and sides of the cake, ensuring complete coverage. Let the glaze set at room temperature until firm.
- Once the glaze is set, transfer the Sachertorte to a serving platter. For the best flavor and texture, allow the cake to rest for several hours or overnight before serving.
- Slice the Sachertorte with a sharp knife dipped in hot water for clean cuts. Serve each slice with a generous dollop of freshly whipped cream (Schlagobers) on the side.
Notes
For the most authentic experience, serve Sachertorte with unsweetened whipped cream. The cake improves in flavor after resting for a day, as the flavors meld and the texture becomes even more moist. Take care not to overmix the batter when folding in the egg whites and flour, as this helps keep the cake light. Store leftover cake covered at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg