Sachertorte with marzipan

Sachertorte with marzipan

You have to try this Sachertorte with marzipan topping: The tenderly melting chocolate cake is pure enjoyment.  This is how you are guaranteed to succeed with this classic from Austria.

INGREDIENTS (For a 26 cm springform pan)

FOR THE DOUGH

200 g dark chocolate
8 eggs (size M)
1 pinch of salt
250 g sugar
1 packet of vanilla sugar
125 g soft butter
200 g wheat flour (type 405)
1 tsp baking powder

FOR THE FILLING

400 g apricot jam
2 marzipan covers for coating (600g)

FOR THE DECORATION

200 g dark chocolate
100 g cream
1 tbsp butter
50 g dark chocolate

PREPARATION

Step 1
For the dough, roughly chop the dark chocolate and melt it over a water bath. Allow the chocolate to cool for about 10 minutes. Separate the eggs.  Beat the egg whites with salt until stiff, adding the sugar as you go, then set aside.

Step 2
Mix the egg yolks with vanilla sugar and butter until creamy. Add the melted chocolate coating to the egg yolk mixture and stir. Fold in half of the egg whites. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper.

Step 3
Mix the flour with the baking powder. Sift the flour-baking powder mixture into the dough and stir in briefly. Fold in the remaining egg whites with a dough scraper. Put the dough into the springform pan. Bake the cake in the preheated oven for approx. 60 minutes. Allow to cool completely.

Step 4
For the filling, bring the apricot jam to the boil in a small saucepan, then allow to cool for approx. 10 minutes. Cut the cooled cake in half horizontally to create 3 cake layers.