Mini Sachertorte

A small Sachertorte with homemade apricot jam. It is the first time I make it and I did not realise it was so easy.

I have adjusted the ingredients’  quantity for a 20 cm diameter baking pan, just double amount if you want a larger one.


For the cake
1- Melt 100 gr of high quality chocolate with 60 gr of butter in bain-marie.
2- In the meantime, beat four egg whites stiff.
3- In another bowl, mix four egg yolks with 60 gr of brown sugar. Mix until the colour gets lighter and there are bubbles. Mix in gently 75 gr of sifted flour. Do it by hand a little bit of flour at a time.
4- Pre-heat the oven to 160º C. and prepare the baking pan (lines with butter and flour).
5- Mix the chocolate and butter mixture in the flour one. When it has an even consistency, add the egg white gently.
6- Place the mixture in the baking pan and bake for 30 minutes.
7- Let it cool thoroughly, about 30 minutes. Slice in the middle so as to have two layers.
8- Spread a generous amount of apricot jam (recipe here with brown sugar or here with regular sugar using tiny apricots) on the bottom half of the cake, and close it gently.


For the ganache 
[There are many recipes and this is the easiest and lighter one.]
1- Just melt 100 gr of high quality chocolate in bain-marie.
2- Take it out of the water and rapidly mix a tablespoon of olive oil.

The finishing touch 
1- Spread the ganache evenly on the cake.
2- Let it cool thoroughly before serving. I like to place it in the fridge for at least an hour after the ganache has cooled down.

Enjoy with a cup of tea or coffee!


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