Vienna
Sachertorte
Dense chocolate cake, apricot jam, a shiny chocolate shell. Vienna’s most famous slice.
120 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayChocolate torte, apricot jam, cooked chocolate glaze, unsweetened whipped cream.
The original440kcalsame
6 gproteinsame
2 gfibresame
120minutessame
Viennese Sachertorte.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to 170 C and line a 9 inch springform tin. Melt 130 g chocolate and cool.
- 2Beat the butter with 60 g sugar until fluffy, beat in the yolks, vanilla and melted chocolate.
- 3Whisk the whites with salt to soft peaks, then add 100 g sugar until glossy. Fold into the chocolate alternately with the maida.
- 4Bake 50 to 55 minutes. Cool completely in the tin.
- 5Level and split in two. Warm the jam, sieve it, spread between the layers and over the top and sides. Let it set.
- 6Heat the cream with the remaining sugar, pour over the remaining chocolate, stir smooth and pour over the cake in one go. Set at room temperature.
Serve it like this
Serve slices at room temperature with a large spoon of lightly whipped unsweetened cream and a coffee.
