👨‍🍳 조리법

1. 1

   Preheat your oven to 170°C (340°F). Grease and flour a 23cm (9-inch) springform pan. In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chopped dark chocolate with the softened butter, stirring occasionally until smooth. Remove from heat and let it cool slightly. In a separate bowl, beat the egg yolks with half of the granulated sugar (75g) until the mixture is pale yellow, thick, and forms ribbons when the whisk is lifted. Gently fold the slightly cooled melted chocolate mixture into the egg yolk mixture until just combined.

   ⏱️ 15 minutes
2. 2

   In a clean, dry bowl, whip the egg whites with an electric mixer on medium speed until foamy. Gradually add the remaining granulated sugar (75g) while continuing to whip on high speed until stiff, glossy peaks form. Be careful not to over-whip. Gently fold about one-third of the whipped egg whites into the chocolate-yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain, being careful not to deflate the batter.

   ⏱️ 10 minutes
3. 3

   Gently fold the sifted all-purpose flour into the batter in two additions, until just incorporated. Be careful not to overmix. Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should spring back lightly when touched. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

   ⏱️ 45 minutes
4. 4

   Once the cake is completely cool, carefully slice it horizontally into two equal layers using a serrated knife. Gently warm the apricot jam in a small saucepan over low heat until it is spreadable. If the jam is lumpy, strain it through a fine-mesh sieve. Spread half of the warmed jam evenly over the bottom layer of the cake. Place the top layer of the cake back on. Spread the remaining warmed jam over the top and sides of the entire cake, ensuring a smooth, even coating. Let the jam set for about 15-20 minutes.

   ⏱️ 20 minutes
5. 5

   Prepare the chocolate glaze: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the finely chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then whisk gently until smooth and glossy. Allow the glaze to cool slightly until it reaches a thick but pourable consistency (around 30-35°C / 86-95°F). Pour the glaze over the jam-coated cake, starting from the center and allowing it to flow down the sides. Use an offset spatula to gently smooth the top and sides if needed, but avoid overworking it. Let the glaze set completely at room temperature for at least 1-2 hours, or until firm.

   ⏱️ 15 minutes (plus setting time)
6. 6

   Serve slices of the Sachertorte with a generous dollop of unsweetened whipped cream ('Schlagobers').

   ⏱️ 5 minutes