Sachertorte

 

Sachertorte

It is said that this chocolate cake was invented in Vienna by the chef Franz Sacher in 1832.
It improves if left a day or two. It is quite dense and rich, so serve in small wedges.




What do we need:

150 gr. plain chocolate
(39 percent cocoa solids)
150 gr. softened unsalted butter
100 gr. caster sugar
1/2 teaspoon vanilla extract
5 large eggs separated, but we use all.
75 gr. ground almonds
40 gr. plain flour

For the topping and icing:

6 tablespoons apricot jam
150 gr. plain chocolate
200 ml double cream
25 gr. milk chocolate



                                                               "Enjoy"