Sachertorte II

Ingredients for Sachertorte II

Instructions for Sachertorte II

To prepare the Sachertorte II recipe, please follow these instructions:

Set the oven to 150 degrees. Lubricate a 23 cm spring shape and coat the bottom with baking paper

KAGEN: Melt the chocolate.
Whip the butter with 75 g of sugar until it is light and airy.
Whip the egg yolks in.
Add the melted chocolate to a thick jet with vigorous stirring.
Sift the flour and turn it into the dough.
Whip egg whites until they can stand in soft peaks. Whip the rest of the sugar in the egg whites. Gently turn the whites in the dough for two laps.
Pour the dough into the mold and leave it for 60-90 minutes until there is no hanging dough on a knitting needle stitched down in the middle.
Let it cool off.

OVERPUT: Melt the chocolate and stir the coffee / water in. Put the flour in a bowl and whisk the chocolate until it has a consistency like a thick icing.
Strike the cake.
Heat the marmalade and butter it on the bottom half of the cake and put them together as a sandwich with the marmalade in the middle.
Lubricate the coating so that it is nice and evenly over all.
Let the cake stand cold for at least two hours.

For decoration decorate 50 g of chocolate and pour into a small syringe bag. It writes "Sacher" or "Sachertorte" on top of the cake.

Server with whipped cream and possibly raspberry or raspberry puree.

tips:
If this is the original recipe, I'll be untrue, but it tastes great!