Sachertorte - Viennese Chocolate Cake

👨‍🍳 Method

To assemble

1. 1
   Melt the chocolate and butter and let cool.

   Double boiler (bain-marie)orMicrowave
2. 2
   Whip the yolks with half the sugar, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
3. 3
   Add the whipped yolks to the melted chocolate along with the vanilla and mix.
4. 4
   Whip the whites with the rest of the sugar, until stiff and glossy. Fold them into the mixture along with the flour, with gentle movements.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Fold in the whites with broad, gentle strokes: the air in them is what lifts the cake, with no baking powder.

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
5. 5
   Bake in a round pan in an oven preheated to 170°C (340°F) 50 minutes, until the cake is set in the center.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 6
   Cut the cake into two layers, spread with jam and sandwich together.

   Knife
7. 7
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
8. 8
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
9. 9
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
10. 10
    Coat the cake with ganache.