Sachertaart

Name: sachertaart
Cook time: 95 min
Total time: 155 min
Yield: 10
Ingredients: 250 g bitter chocolate with 72% cocoa bar of 100 g; 150 g butter or margarine; 225 g powdered sugar; 5 eggs (medium size); salt; 1 bag vanilla sugar; 150 g flour; 2 teaspoons baking powder; 1 pot apricot jam 450 g; 1 cup whipped cream 250 ml; 1 tablespoon sugar; 1 tablespoon butter or margarine to grease

A tasty recipe. The vegetarian dessert contains the following ingredients: bitter chocolate with 72% cocoa (bar of 100 g), butter or margarine, powdered sugar, eggs (medium), salt, vanilla sugar, flour, baking powder, apricot jam (450 g), whipped cream (250 ml), sugar and butter or margarine to grease.

Ingredients

Kitchen Stuff

spring form (diameter approx. 24 cm)

Directions

Preheat oven to 175 ºC or gas oven 3. Grease the grease. Break 150 g of chocolate into pieces. In a thick-bottomed pan, melt butter, chocolate and 150 g icing sugar over low heat, stirring frequently. Take a pan of fire. Divide eggs. Egg yolks beat chocolate mass one at a time. In fat-free bowl of proteins with pinch of salt and vanilla sugar with mixer, beat stiffly. Flour flour and baking powder through chocolate mass and whisk through whole egg whites. Tighten the batter in spring form. Cake in the middle of oven for about 50 minutes until cooked. Allow the cake to cool for about 10 minutes. Remove shape. Allow the cake to cool completely on the grid.
Cut into 3 slices with bread knife cake horizontally. Cut the cutting surfaces with apricot jam and put them back together again. Break the rest of chocolate into pieces. In a saucepan on low heat, let 5 tablespoons of cream with chocolate melt in a stirring process. Rest of powdered sugar above seven and mix through. Cover the cake around and on top with melted chocolate. Let the glaze get hard. In the rest of the whipped cream, stir in sugar. Cut the cake into points and garnish with whipped cream.