Small Sachertorte

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (20 cm Ø) with baking paper. Put the lady fingers in a freezer bag, close it and roll it over with a cake roll until the sponge fingers are finely crumbled.

2. 2

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Chop 100 g chocolate and melt in a hot water bath.

3. 3

   Separate eggs. Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff, adding 50 g of sugar. Stir 100 g butter and 50 g sugar for about 5 minutes until creamy. Stir in the egg yolks one by one.

4. 4

   Add liquid chocolate while stirring. Mix flour, cocoa and sponge fingers and stir in. Fold in portions of beaten egg white. Smooth the dough into the mould. Bake in a hot oven for about 30 minutes.

5. 5

   Take out, let it cool down.

6. 6

   Warm the jam and pass through a sieve. Remove the cake base from the tin and cut in half horizontally with a long knife. Spread half of the jam on the lower cake base, place the second cake base on top.

7. 7

   Spread the cake all around with the remaining jam and let it dry for about 2 hours.

8. 8

   Chop 100 g chocolate. Bring the cream to the boil and remove the pot from the stove. Melt 20 g butter and chocolate in it. Bring 30 ml water and 50 g sugar to the boil in a small pot and simmer until the sugar has dissolved.

9. 9

   Take the pot off the stove. Add the chocolate cream while stirring. Spread the icing evenly on the cake and the edge. Chill for about 30 minutes.