Austria

AUSTRIA: Sachertorte

Thank you so much Flora. I had intended to make this with Richard on our incredible road trip, but we didn’t have a stove in the RV. Sorry!

Super fun to make and divinity itself.

INGREDIENTS:

140g butter (room temperature)
110g powdered sugar
½ vanilla pod
6 egg yolks
6 egg whites
130g chocolage (dark milk chocolate)
140g granulated sugar
140g white wheat flour 
200g apricot jam
Butter and flour to grease the cake mold

The traditional icing is made from:
200g granulated sugar
125ml water 
150g chocolate. 

DIRECTIONS:

Mix soft butter with powdered sugar and vanilla (best use a whisker). Slowly add the egg yolks until the consistency of the batter is fluffy and homogeneous. Meanwhile, melt the chocolate in a water bath and add it when soft. 

In another pot, whisk up egg whites with sugar until they are stiff and shiny. Add the egg whites to the batter and carefully mix the two with a spatula. Better less mixing than losing volume! Then, slowly add the flour and repeat until homogenized.

Grease a cake mold of 22-24cm diameter.
Add the batter. Bake it at 170degrees C (340 F) for about 1h.
Take the cake out of the mold and let it cool. Once cooled, cut the cake in half horizontally using a piece of string. Fill it with a generous layer of apricot jam and put it back together. Then, cover all outsides with apricot jam and let it cool slightly. 

Prepare the icing of your choice and cover the whole cake in it.