Sachertorte (chocolate cake) without flour

Time

Preparation time: 45 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 45 min.

This chocolate cake without flour and cream filling, is not easy, but the preparation is described exactly.

Preparation time: approx. 45 minutes, for cake form 22 cm (Springform would be ideal)

ingredients

  • 140 g of butter
  • 140 g of icing sugar
  • 140 g chocolate (chocolate for cooking and baking)
  • 70 g nuts or almonds finely grated
  • 80 g crumbs
  • 8 eggs medium
  • a little rum or rum flavor
  • approx. 150 g red currant jelly (jam without pieces of fruit, to spread the cake)
  • GLASUR (homemade) - see below
  • 120 g of cooking chocolate
  • 60 g butter or coconut fat
  • or ready-made chocolate icing
  • 1 cup of whipped cream (for serving)
  • possibly cake tip round (28 cm diameter)

preparation

  1. Preheat the oven to 160 °. Take butter out of the refrigerator, it must not be ice cold.
  2. Spread the bottom of the cake pan with margarine or butter, sprinkle with grippy flour.
  3. Separate egg yolk and egg white. Put mixing bowl with egg white in the refrigerator.
  4. Beat the butter with the egg yolks and icing sugar until frothy (hand mixer)
  5. Mix crumbs with the grated nuts or almonds, possibly a few drops of 40% rum or rum flavoring. Melt the chocolate in a bain-marie or in a tube (be careful not to overheat in the oven.) Allow the chocolate to cool until warm, then stir into the frothy mixture with a wooden spoon. The chocolate must be nice and smooth, no crusts.
  6. Beat the egg whites into very stiff snow. Pile snow together with crumb-nut mixture on the egg-sugar-butter mass. Carefully collect - with the snow rod, not with the hand mixer.
  7. Fill the mass into the cake tin (only up to 3/4 of the height). Dough is still on. Place in preheated oven (electric 160 °) on the lowest rail. Top and bottom heat (not hot air) For 10 minutes pinch the cooking spoon, the tube should not be completely closed at the beginning, otherwise the surface will become too fast and the dough will not rise so well. Close the tube after 10 minutes and bake for at least 35 minutes. Needle sample with knitting needle or two-pronged fork. If there is still dough on the needle, the cake is not baked yet. The entire baking time is a maximum of 60 minutes.
  8. If the dough is gone, let the cake cool slightly in the mold. Use a round knife to loosen the dough from the edge of the cake. Now the Springform can be opened. Remove the cake from the cake bottom and lift the cake whole. Place on a smooth flat surface (glass plate without rim or rimless plate). Top with the hot currant jam over the top and the edge, let the jam in. Also in the jam you can give a shot of rum.
  9. Cover with chocolate glaze. Serve with whipped cream.

How to make the Best Chocolate Cake Sacher Torte recipe | March 2024