Description
Die Sacherwürfel brauchen etwas Zeit und Geschick. Das Ergebnis lohnt sich mit diesem Rezept ganz bestimmt. Schnelle und Einfache Kuchen Rezepte.
Ingredients
Scale
- 130 g Butter
- 70 g Staubzucker (powdered sugar)
- 5 Eigelb (egg yolks)
- 130 g Bitterschokolade (dark chocolate)
- 5 Eiklar (egg whites)
- 1 Prise Salz (pinch of salt)
- 130 g Mehl (flour)
- 200 g Marillenmarmelade (apricot jam)
- 300 g dunkle Kuvertüre (dark couverture chocolate)
Instructions
- Prepare the ingredients by weighing and measuring them. Line a baking tray with parchment paper and set aside. Preheat your oven to 170°C (convection/fan).
- In a large mixing bowl, beat the softened butter with the powdered sugar using a hand mixer or stand mixer until the mixture is very light and fluffy. This should take about 5 minutes.
- Add the egg yolks to the butter-sugar mixture one at a time, beating well after each addition to fully incorporate the yolk before adding the next.
- Melt the dark chocolate (Bitterschokolade) gently, either in the microwave at low power or over a double boiler. Stir until smooth, then let it cool to lukewarm temperature.
- Slowly pour the lukewarm melted chocolate into the butter-yolk mixture and mix thoroughly until you have a smooth, uniform batter.
- In a clean, grease-free bowl, beat the egg whites with a pinch of salt. As they begin to foam, gradually add a little extra sugar (from the measured amount, if desired), and beat until stiff peaks form.
- Sift the flour over the butter-chocolate mixture. Then, add the stiff egg whites on top of the flour. Using a large spatula or a whisk, gently fold the flour and egg whites into the batter, being careful not to deflate the mixture. Mix just until combined.
- Pour the finished batter onto the prepared baking tray and spread it evenly with a spatula to form a smooth, even layer.
- Place the baking tray in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean and the cake feels springy to the touch.
- Remove the cake from the oven and let it cool completely on the tray. Once cool, carefully turn it out onto a large cutting board.
- Using a long, sharp knife, carefully slice the cake horizontally into three even layers. Handle the layers gently to avoid breaking them.
- Spread a generous layer of apricot jam (Marillenmarmelade) over the first cake layer. Place the second layer on top and spread more apricot jam over it. Top with the third cake layer, pressing gently to set.
- Trim the edges if necessary to form an even rectangle. Then, with a sharp knife, cut the assembled cake into uniform cubes (Würfel) of your desired size.
- Place the cubes on a wire rack set over a baking sheet to catch any drips.
- Melt the dark couverture chocolate (Kuvertüre) slowly over a water bath, stirring until completely smooth and glossy.
- Using a fork or dipping tool, carefully coat each Sacherwürfel completely in the melted chocolate, allowing excess to drip off. Place each coated cube back onto the wire rack.
- Allow the chocolate coating to set completely at room temperature. Once the chocolate has hardened, the Sacherwürfel are ready to serve.
Notes
For best results, use high-quality chocolate and apricot jam. The Sacherwürfel can be prepared a day in advance, as the flavors improve after resting. If you prefer, you can decorate the cubes with a small piece of apricot or a chocolate decoration on top before the chocolate sets. Take care when slicing the cake layers to keep them even, and use a serrated knife for cleaner cuts.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 2 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