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I don't know about you, but we're always a little disappointed when we try Sachertorte away from home. We usually find that it's too dry and ends up tasting more like Studentenschnitte (a cake made with leftover biscuits). This recipe is guaranteed to produce a very moist result. A quick tip: If you're not a fan of apricot jam, this cake also tastes divine with any other flavour of jam such as raspberry or cherry.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth, allow to cool slightly.
Using the whisk on a mixer, beat the eggs and sugar in a bowl until the mixture thickens and is lighter in colour. Stir in the chocolate. Mix the flour and salt into the batter. Transfer the cake batter to the prepared tin.
Bake for approx. 20 mins. in an oven preheated to 200°C (convection). Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Slice once through the sponge, spread the apricot jam over the base of the cake. Carefully place the second sponge on top.
|Tip:||Decorate the cake with the dark couverture.|
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