Sachertorte ｜ Recipe transcription of Genki Sweets

Bring the butter to room temperature.
Break 100g of milk chocolate into a bowl and melt in a water bath. Add granulated sugar to the butter that has been returned to room temperature and mix well. Add hot-boiled chocolate (slightly chilled) and mix well.

Divide the egg into yolk and egg white.
Add egg yolks one by one and mix each time.

Whisk egg whites and add 60g of granulated sugar in two portions and mix well each time.

Add the meringue to the butter in 3 portions and mix thoroughly each time.

Sift the cake flour and cocoa powder and mix with a spatula.
Pour the dough into a cake mold with a parchment paper on the bottom. (Be careful not to put it in the edge)

Bake in an oven preheated at 180 ° C for 40 to 50 minutes. When the heat is removed, remove from the mold.

Cut the bulging dough on the top to flatten the surface, cut the rest of the dough in half and apply apricot jam.
After stacking the two, apply apricot jam to the top and sides. Leave it at room temperature for a while without putting it in the refrigerator.

Break 200g of milk chocolate into a bowl, add grape seed oil, boil it in hot water to melt it, pour it on the surface of the cake coated with apricot jam while the chocolate is hot, and cool it in the refrigerator for 4 hours to complete.