RCI-BR.004.0085.001

Sachertorte (Duramecho version)

Name: Sachertorte (Duramecho version)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 6 unit eggs; 200 g caster Sugar; 125 g dark eating chocolate semi-sweet or bittersweet); 125 g plain flour; 100 g unsalted butter; 5 mL vanilla extract; 150 g apricot jam; 150 g golden syrup; 150 g dark eating chocolate (semi-sweet or bittersweet)

Austrian Cuisine (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt; Ger. zah-khuhr tawr-tuh; sah-ker tawrt); i

Prep30 min

Cook30 min

Total60 min

Servings4

Difficultyintermediate

Ingredients

eggs
6 unit
caster Sugar
200 g
dark eating chocolate semi-sweet or bittersweet)
125 g
plain flour
125 g
unsalted butter
100 g
vanilla extract
5 mL
apricot jam
150 g
golden syrup
150 g
dark eating chocolate (semi-sweet or bittersweet)
150 g

Method

Add the whites foam to the butter/yolk/sugar mixture.

Add the flour to the mix via a sieve, carefully avoiding lumps of flour.

Mix very gently, folding the ingredients together. Ensure the heavy chocolate does not all end up at the bottom of the bowl.

Line the cake tin with greaseproof paper.

Fill cake tin with the mix.

Bake at 170°C for about 70 min.

Allow to cool in the tin upside down until at room temperature (about 30 min).

Sachertorte (Duramecho version)

Ingredients

Method

What Makes This Variant Distinct