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easy &quick

Sachertorte [Chocolate Cake]

QimiQ Benefits

  • Baked goods remain moist for longer
  • Longer presentation times possible under proper refrigeration
  • Icing does not break on cutting

Minutes

25

Difficulty

easy

Sachertorte [Chocolate Cake]
Sachertorte [Chocolate Cake]

Ingredients

For 12 Springform cake tin 11 inch Ø

  • For the cake

  • 100g

    QimiQ Classic, room temperature

  • 100g

    Butter

  • 0.5

    Vanilla pod(s), scraped

  • 60g

    Powdered sugar

  • 6

    Egg yolk(s)

  • 200g

    Dark chocolate (40-60 % cocoa), melted

  • 6

    Egg white(s)

  • 250g

    Sugar

  • Salt

  • 170g

    AP Flour

  • 30g

    Cocoa powder

  • For the filling

  • 250g

    Apricot jam

  • 20ml

    Rum

  • For the chocolate glaze

  • 200g

    QimiQ Classic

  • 300g

    Dark chocolate (40-60 % cocoa), melted

Preparation

  1. Preheat the Convotherm to 320° F with convection.
  2. For the cake, whisk QimiQ smooth. Add the butter, vanilla and powdered sugar and whisk until fluffy. Carefully add the egg yolks.
  3. Add the luke warm chocolate.
  4. Whisk the egg whites with salt until stiff. Sieve the flour and cocoa powder together and fold into the chocolate mixture. Fold in the stiff egg whites.
  5. Pour the mixture into a greased cake tin and bake in the preheated Convotherm for 40 minutes. Allow to cool.
  6. Add the rum to the jam and use to sandwich the two cake halves together, and to coat the surface and sides of the cake.
  7. For the chocolate glaze, add the QimiQ to the melted chocolate and heat to 93° F. Use to evenly coat the whole cake and allow to set.
Some doughy looking food

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