Ingredients for the chocolate sachertort cake
200g chocolate couverture
200g fine sugar
8 eggs
100g soft butter
2 tsp vanilla sugar
120g flour
50g bread crumbs (homemade)
Ingredients for the filling
200g apricot jam
2 Tbs cointreau
In addition
200g dark chocolate
2 fresh figs
Method
Step 1
Break up the dark chocolate couverture into small pieces and melt over a warm water bath. Ensure that the dish does not touch the water bath.
Step 2
Separate the eggs. Beat the egg whites until very stiff with the 200g sugar. You need to ensure that the egg whites are very stiff and form peaks.
Step 3
Beat the softened butter with the vanilla sugar until it forms a white creamy paste, to this mixture slowly add the egg yolks bit by bit. Add the melted chocolate couverture and mix well.
Step 4
Fold in the egg whites, flour and bread crumbs. Transfer the mixture into a lined cake tin. Bake in the oven at 200°C for 15 minutes and then turn the oven down to 180°C and bake for 40 minutes.
Step 5
When the cake has cooled down cut the cake in 1/2 and separate. Empty the apricot jam and 1 Tbs of cointreau into a cooking pot and heat through until fairly runny.
Drizzle the bottom layer of the cut cake with the remaining 1 Tbs of cointreau followed by a layer of the warmed jam reserving some for the top. Join the cake together and spread the remaining apricot jam on top of the cake. Let the jam mixture set.
Step 6
Melt the remaining 200g of dark chocolate in the water bath. Pour the chocolate over the set apricot jam mixture. Let the chocolate covered cake cool down.
Step 7
Top the cake with slices of the figs cut and serve!
YUMMO!
- 200g chocolate couverture
- 200g fine sugar
- 8 eggs
- 100g soft butter
- 2 tsp vanilla sugar
- 120g flour
- 50g bread crumbs (homemade)
- 200g apricot jam
- 2 Tbs cointreau
- 200g dark chocolate - extra
- 2 fresh figs
- Break up the dark chocolate couverture into small pieces and melt over a warm water bath. Ensure that the dish does not touch the water bath.
- Separate the eggs. Beat the egg whites until very stiff with the 200g sugar. You need to ensure that the egg whites are very stiff and form peaks.
- Beat the softened butter with the vanilla sugar until it forms a white creamy paste, to this mixture slowly add the egg yolks bit by bit. Add the melted chocolate couverture and mix well.
- Fold in the egg whites, flour and bread crumbs. Transfer the mixture into a lined cake tin. Bake in the oven at 200°C for 15 minutes and then turn the oven down to 180°C and bake for 40 minutes.
- When the cake has cooled down cut the cake in ½ and separate. Empty the apricot jam and 1 Tbs of cointreau into a cooking pot and heat through until fairly runny.
- Drizzle the bottom layer of the cut cake with the remaining 1 Tbs of cointreau followed by a layer of the warmed jam reserving some for the top. Join the cake together and spread the remaining apricot jam on top of the cake. Let the jam mixture set.
- Melt the remaining 200g of dark chocolate in the water bath. Pour the chocolate over the set apricot jam mixture. Let the chocolate covered cake cool down.
- Top the cake with slices of the figs cut and serve!