Sachertorte

Preparation

1. 1

   Preheat the oven to 165 °C. Line a springform pan (approx. 25 cm) with parchment paper, grease the rim, and lightly dust with flour.

2. 2

   Melt the 200 g of couverture chocolate over a warm water bath and let it cool slightly.

3. 3

   Slice the vanilla bean lengthwise and scrape out the seeds. Beat the butter, powdered sugar, and vanilla seeds until fluffy.

4. 4

   Separate the eggs. Stir the egg yolks into the butter mixture one by one. Gradually fold in the melted couverture chocolate.

5. 5

   Beat the egg whites with the caster sugar until stiff and carefully fold into the chocolate mixture.

6. 6

   Sift the flour over the top and gently mix into the batter.

7. 7

   Pour the batter into the pan. Bake for 10–15 minutes with the oven door slightly ajar.

8. 8

   Close the oven door and bake for another 50 minutes, until the cake gives slightly when pressed with a finger.

9. 9

   Remove the cake from the oven, loosen the rim, and invert onto a wire rack. Let cool for 20 minutes, then remove the parchment paper.

10. 10

    Cut the completely cooled cake horizontally into two layers.

11. 11

    Warm the jam and stir until smooth. Brush the tops of both layers as well as the edge with the jam and reassemble.

12. 12

    For the glaze, boil the sugar and water for 5 minutes, then let cool briefly.

13. 13

    Chop the remaining couverture chocolate and stir into the sugar syrup until a thick glaze forms.

14. 14

    Pour the lukewarm glaze over the cake all at once and spread quickly with an offset spatula.

15. 15

    Let the cake set at room temperature for a few hours.