Viennese Sachertorte

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Viennese Sachertorte

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Ingredients

8 slice(s)

Torte

150 grams Butter, I prefer Nuttelex (plus extra to grease cake tin)
150 grams sugar, I prefer raw or coconut sugar
150 grams dark chocolate, I prefer Lindt
8 egg whites, (will need yolks later)
120 grams plain flour
bread crumbs
apricot jam

Icing

200 grams dark chocolate, I prefer Lindt
150 grams sugar, I prefer raw or coconut sugar
100 grams water

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6

1h 0min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Baking Creative Easy Cake Gateau Dessert European

Recipe's preparation

Grease & line 20cm cake tin, coat lining with butter & bread crumbs

pre-heat oven 180°

*** TORTE ***

1. Insert butterfly. Beat egg whites until stiff peaks form. I did 2 min sp4. Add 75g of the sugar & mix 10sec sp2 - set aside

2. Using butterfly, add butter & remaining 75g sugar to bowl & beat 10sec sp4. Scrape sides & repeat twice - set aside

3. Break up the chocolate & grate 10sec sp10. Melt 3min 50° sp2

4. Slowly add in egg yolks over 30sec sp2

5. Add reserved butter & sugar mix to chocolate, add flour & mix 25sec sp3

6. Add in egg whites & fold in using your spatula, then mix 15sec sp2

7. Pour cake mix into cake tin & bake 30min. Check with a skewer to see of the cake is cooked. If the skewer comes out clean - it's done!

8. Remove cake from tin & cool on wire rack

9. Spread apricot jam over the top of the cake

*** ICING ***

1. Add sugar & water to bowl & heat 5min 100° sp2 - set aside to cool. If using 1 bowl, clean & thoroughly dry for next step

2. Break up chocolate, add to bowl & grate 10sec sp10. Melt 3min 50° sp2

3. Slowly add cooled syrup to chocolate over 30sec sp2. Mixture should be silky smooth

4. Pour icing over cooled cake, let is set for about 30min & serve with cream & strawberries or preferred fruit

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

It helps to have multiple bowls, to save time cleaning in between steps

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.