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Sachertorte ｜ Emojoie Cuisine's recipe transcription

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Emojoie

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Ingredients

(A) Butter : 100g
(A) Milk : 50ml
Dark chocolate (for dough) : 120g
(B) Egg yolk : 3 pieces
(B) Granulated sugar (for egg yolk) : 40g
Egg white : 3 pieces
Granulated sugar (for egg whites) : 40g
(C) Cake flour : 75g
(C) Cocoa powder : 30g
Apricot jam : 100g
(D) Fresh cream : 150ml
(D) Water : 30ml
(D) Granulated sugar (for glassage) : 30g
Dark chocolate (for glassage) : 150g
Butter (for glassage) : 10g

Time required

60minutes

Procedure

1) Melt chocolate 00:10
Put chocolate in (A) warmed in a pan, melt it, and transfer it to a bowl.
2) Make the dough 00:54
Divide the egg into yolk and egg white.
Add the well-mixed (B) to the chocolate dough 1 and add the meringue egg whites.
Mix (C) while sieving.
3) Bake and apply jam 03:13
Pour into a mold and bake in an oven at 180 ° C for 30-35 minutes.
Divide the baked cake into two equal parts and apply apricot jam.
4) Glasage 04:36
Put chocolate in warm (D), melt and add butter. Soak the whole pot in water and cool to 30 ° C.
Pour chocolate over the cake and refrigerate for 15 minutes.

Point

Divide the whole egg into egg yolk and egg white, and add sugar to each. When adding to egg whites, it is recommended to add it in two portions after it has been foamed to some extent.
Use animal cream for fresh cream.
When the cake is cooked, scrape off the bulge with a knife, flatten it, and then apply the jam.
Even if you don't apply chocolate all at once, you can apply the chocolate that has fallen under the net again from above.
You can eat the excess chocolate as it is, or dissolve it in hot milk and drink it.
The time required to remove the heat from the cake is not included in the required time.