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Sachertorte–Austrian Chocolate Cake
LA COCINA DE BABEL
Description
Invented by the Austrian Franz Sacher back in 1832, this Sachertorte is a Viennese dessert classic. Combining rich melted dark chocolate into the cake batter, this Austrian Chocolate Cake is covered with apricot jam after baking and then topped with a rich chocolate ganache. The cake batter is made with a combination of ground almonds and potato starch for a dense, moist cake that captures the melted chocolate beautifully. Your chocolate loving friends and family will thank you for this delicious dessert.
Ingredients
- 210 grams butter (at room temperature + a little extra for greasing)
- 160 grams fructose (or 320 gr. sugar)
- 8 eggs (separated)
- 210 grams dark chocolate (Lindt 70 % cocoa, chopped)
- 1 tsp. vanilla extract
- 100 grams potato starch
- 100 grams ground almonds
- 1 jar apricot jam
- 110 mL water
- 80 grams fructose (or 160 gr. sugar)
- 175 grams dark chocolate (Lindt 70 % cocoa)
Directions
- Pre-heat the oven to 170C.
- Grease the molds well.
- Place the chocolate in a heatproof bowl and melt in a double boiler. Stir continuously until completely melted. Set aside.
NutritionView More
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| Calories1450Calories from Fat860 |
| % DAILY VALUE |
| Total Fat96g148% |
| Saturated Fat49g245% |
| Trans Fat |
| Cholesterol545mg182% |
| Sodium480mg20% |
| Potassium1120mg32% |
| Protein25g |
| Calories from Fat860 |
| % DAILY VALUE |
| Total Carbohydrate131g44% |
| Dietary Fiber11g44% |
| Sugars93g |
| Vitamin A35% |
| Vitamin C2% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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