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Sachertorte
A delicious chocolate sponge cake with a chocolate ganache and Frucaps apricot jam. Enjoy!
ca. 180°C
30-35 Min
9 pieces
Ingredients
Ingredients chocolate sponge cake:
1.000 gr
Damco chocolate sponge cake mix
600 gr
Whole egg
200 gr
Water
Ingredients chocolate ganache:
1.000 gr
Chocuise souplesse dark
400 gr
Cream 35% fat, unsweetened
200 gr
Confectioners glucose syrup
200 gr
Butter
Ingredients filling:
1.000 gr
Frucaps apricot jam
InstructionsPrintDownload PDF
Instructions for the chocolate sponge cake:
- Put egg, water and Damco chocolate sponge cake mix in the mixer and beat lightly with the wire whisk at the highest speed for 8-10 minutes until light and airy.
- Fill 18 cm Ø baking tins with 200 g of batter and bake.
Tip: For an even more regular structure, continue mixing the batter on the lowest setting for 1-2 minutes after mixing.
Instructions for the chocolate ganache:
- Bring the cream (35% fat) and Confectioners glucose syrup to a boil and mix it with the melted Chocuise souplesse dark.
- Finally, mix in the soft butter.
- Ensure the ganache is no warmer than 37°C before use.
Putting it all together:
- Cut the baked sponge cake bottom and richly brush the bottom layer with Arlico rhum liquor.
- Then apply a layer of Frucaps apricot jam and cover with the top layer.
- Then pour a generous amount of chocolate ganache over the top and finish the cake to your own preference.
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