The best slices of Sachertorte

Name: The best slices of Sachertorte
Prep time: 20 min
Cook time: 20 min
Total time: 90 min
Yield: 11
Cuisine: Switzerland
Ingredients: 220 g couverture | Maracaibo; 200 g butter | soft; 200 g sugar; 8 pcs. egg yolk; 1 pinch of salt; 8 pcs. egg white; 200 g white flour; 1 tbsp cocoa butter; 1 tsp baking powder; 6 tbsp redcurrant jam; 500 g cake icing | dark

Moist and chocolatey Sacher slices

Sacher slices are perfect for any occasion. This delicious chocolate cake is a firm favourite with everyone and is great for eating with your hands. This makes it ideal for children’s birthday parties, birthdays in general, or to take along as a snack. We’re sharing our delicious, chocolatey recipe with you. Be sure to give it a go and do let us know what you think of this recipe.

Key figures

Quantity:1 baking tray

Baking time: approx. 15 to 20 minutes

Temperature: 180 ºC fan oven

Difficulty: Easy

Shelflife: 3 days

Ingredients

Chocolate coating \|Maracaibo		220 g
Butter \| softened		200 g
Sugar \| Part 1		100 g
egg yolks		8
Salt		1 pinch
Egg whites		8
Sugar \| Part 2		100 g
plain flour		200 g
Cocoa powder		1 tbsp
Baking powder		1 tsp
redcurrant jam		5–7 tbsp
Cake glaze \| dark		500 g

Manufacture

Preheat the oven to 180 ºC (top and bottom heat). Line a baking tray with baking paper and place anadjustable baking frame on top.

Gentlymelt thecouverturein a bain-marie and then leave it to cool slightly. Whilst the couverture is melting, you can beat the softened butter with the first portion of the sugar until creamy. As soon as the mixture lightens in colour slightly, you can gradually stir in oneegg yolkat a time until all eight have been used up.

In a separate bowl, briefly whisk theegg whiteswith a pinch of salt, then add about a third of the second portion of sugar. Whisk the mixture until stiff, adding a little sugar at a time until it is all used up. You should end up with very stiff, slightly glossy beaten egg whites.

Now you can slowly stir the liquid, slightly cooled couverture into the egg yolk mixture until you have a smooth mixture. In a bowl, mix the flour with the cocoa and the baking powder.

Now add a third of the beaten egg whites to the egg yolk and chocolate mixture and fold them in with arubber spatula. Next, sieve in a third of the flour mixture and fold this in with the rubber spatula as well. Continue alternating in this way until all the egg whites and flour have been incorporated. Pour the batter into the prepared baking tin, smooth it out nicely using anangled spatula, and bake the cake in a preheated oven at 180 ºC (top and bottom heat) for 15 to 20 minutes. After baking, leave the cake to cool for about 30 minutes. It’s best to place it on awire rack to do this.

Once the cake has cooled down completely, you can now spread the redcurrant jam over it. Alternatively, you could use sour cherry or apricot jam. Melt theicingin a bain-marie (no higher than 40 ºC) and then pour it over the layer of jam. Would you like to draw a pretty pattern on the icing? Then put somewhite icinginto apiping baganddraw fine lines at any spacing you like across the dark icing whilst it’s still runny. To create the pattern, you can use a thin wooden skewer and draw it lengthways through the icing, first from one side and then from the other. This creates the pattern you can see in the picture.

Finally, leave the icing to cool and cut the slices into squares or rectangles of any size. If you warm the blade of your knife, you’ll get a clean cut and the icing won’t crack.