Recipes > Pastries/Bread/Cake > Sacchertorte

Sacchertorte

Kategorie: Pastries/ Bread/ Cake

 

 

 

Preparation:

  1. Preheat the oven to 170°C using the top/bottom heat function. Line the bottom of a springform pan (24 cm) with baking paper. Coat the edge of the form with some butter and dust with flour.
  2. For the dough, put the couverture in a pot on the hob and melt it with the special function "Melt" - then let it cool down a little. Score the vanilla pod lengthwise and scrape out the vanilla pulp. Separate the eggs.
  3. Put the butter in a pot on the hob and melt with the special function "Melt". Place melted butter, icing sugar and vanilla pulp in a mixing bowl and whip until foamy with a food processor or hand mixer. Add the egg yolks separately and stir in. Then add the melted chocolate coating little by little and stir in.
  4. Place the egg white and sugar in a second mixing bowl and beat until stiff with a hand mixer. Add the firm egg white to the chocolate mixture, sieve the flour over it and carefully fold in both.
  5. Pour the mixture into the prepared springform pan, smooth it down a bit. Put the form on a rack in the oven and bake for about 60 minutes. After about 10 minutes, open the oven door carefully once to allow the moisture to escape.
  6. After baking take the cake out of the oven, remove the edge of the springform pan and let the cake cool down for about 15 minutes. Then turn the cake onto a rack and remove the baking paper. Turn the cake over again and let it cool down completely.
  7. Cut the cake once horizontally. Place the jam in a saucepan and heat slightly at level 2. Stir slightly until it is smooth and spreadable. Spread the top of one base with jam, place the second base on top and also spread with jam. Then coat the edge with jam as well. 
  8. For the glaze, put the sugar and 125 ml water in a pot and cook on the hob at high heat for about 5 minutes until a syrup is formed. Then take it down and let it cool down a little. Chop the couverture a little and add it to the syrup little by little. Stir everything until a thick liquid is formed. Pour the still warm glaze completely onto the top of the cake and quickly smooth it down. Do not forget the edge.
  9. Let the cake cool completely until the chocolate coating has set.
  10. To serve, whip some cream until stiff and garnish the cake with it.

Fresh strawberries go very well with it. Simply wash them, cut them into small pieces and serve with them.

 

 

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Ingredients (for 1 cake - about 12 slices):

130 g dark chocolate couverture (min. 60% cocoa content)

1 vanilla pod

150 g melted butter

100 g icing sugar

6 eggs

100 g sugar

140 g flour

 

250 g mirabelle plum jam

 

200 g sugar

125 ml water

150 g dark chocolate couverture (min. 60% cocoa content)

Cream to garnish