Sachertorte is a very famous dessert in Europe. It originates from Vienna, Austria so we cannot really claim it as Italian. However, like apple strudel, it has become part of the local tradition, especially in the northern region of Trentino Alto Adige and it is popular in many other parts of Italy too.
This is our easy peasy version.
INGREDIENTS
For the base
3 eggs
65 of butter
90g of caster sugar
20g of icing sugar
65g of flour
Salt
70g of dark chocolate
For the chocolate ganache
130g of whipping cream
170g of dark chocolate
Apricot Jam
INSTRUCTIONS
Pour the softened butter into the mixer bowl, add the icing sugar and a pinch of salt. Turn the mixer on. Separare The egg yolk from the white. Add the yolks to the mix. Melt 70g of dark chocolate in the microwave and when it’s cool, pour into the mix. Transfer everything into a large bowl.
Whip the egg whites firm and add the caster sugar to create a foam. Fold the foam into the chocolate mix by making vertical movements (from top to bottom).
Add the flour and mix. Pour the cake mix into a round baking tray and cook for 35-45 minutes at 180C (355F).
Meanwhile, heat up the whipping cream and turn the heat off just before it comes to the boil. Add 170g of dark chocolate and mix until the chocolate is fully melted. Slice the cake in half and spread a layer of apricot jam in the middle. Cover also the entire cake with apricot jam. Remove the excess and pour the chocolate ganache all over the cake by smoothing the surface with a flat spatula.
Place in the fridge for at least one hour. Decorate and serve cool.
Enjoy it!