Summary

Ingredients

Ingredients for the Sachertorte:

• 130 g couverture, dark, at least 55% cocoa
• 1 vanilla pod (s)
• 150 g butter, melted
• 100 g powdered suar
• 6 egg (s)
• 100 g ranulated suar
• 140 g wheat flour
• 200 g apricot jam (apricot jam)
• 200 g ranulated suar
• 150 g couverture, dark, at least 55% cocoa

Ingredients for the pear sorbet:

• 550 g pear (s)
• 160 ml pear juice
• 100 g suar
• 1 organic lemon (s)

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Instructions

1. Preheat the oven to 170 ° C top / bottom heat.
2. Line the bottom of the springform pan with baking paper, grease the sides and dust with a little flour. For the chocolate dough, melt the couverture over a hot water bath and then let it cool down a little. Cut the vanilla pod lengthways and scrape out the pulp.
3. Beat the melted butter with powdered sugar and vanilla pulp using a hand mixer with a whisk attachment. Separate the eggs. Stir the egg yolks one by one into the butter mixture. Now gradually add the melted couverture.
4. Beat the egg whites with 100 g sugar until stiff, then pour onto the butter-chocolate mixture. Sieve the flour over the mixture, then fold in the flour and whisk with the egg whites.
5. Pour the mixture into the springform pan, smooth the top and bake in the oven on the middle rack for 10-15 minutes, leaving the oven door a finger`s width open.
6. Then close the oven and bake the cake for another 50 minutes. Take the cake out of the oven, carefully place it on a cake rack lined with baking paper and let it cool for about 20 minutes.
7. Only then remove the baking paper, turn the cake over and let it cool down on the wire rack. Halve the cake horizontally.
8. Heat and stir the jam until smooth. Spread the jam over the top of the two halves of the cake and slide them on top of each other. Brush the sides with jam as well. To make the glaze, put 200 g sugar in a saucepan with 125 ml water and cook over a high heat for about 5 minutes. Take the sugar syrup off the stove and let it cool down a bit.
9. Coarsely chop the couverture, gradually add it to the syrup and stir until a thick liquid is present. Pour all of the lukewarm glaze over the surface of the cake at once and spread it quickly with a palette. Let the glaze harden for a few hours.
10. For the sorbet, cut the lemon peel flat with a knife. Bring the pear juice, lemon zest and sugar to the boil in a small saucepan and reduce to a syrup for 5 minutes.
11. Take out the lemon peel and let the syrup cool down. Puree the pears with the sugar syrup. Pour the mixture into an ice cream maker and let it freeze for about 60 minutes.
12. Fritz prepared this recipe as a dessert on Tuesday, January 19th, 21st on the program “The Perfect Dinner” - Day 2 from Stuttgart.