Wrong Sachertorte

Summary

Prep Time	30 mins
Cook Time	35 mins
Total Time	1 hr 5 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the glaze:

200 g cookin chocolate
50 g coconut fat
Butter and flour (handy) for the pan

Instructions

Brush a 22 cm springform pan with melted butter and dust with flour.
Beat room-warm butter with sugar until frothy. Crush the chocolate, melt it in a double boiler or microwave and gradually stir in the butter. Fold in the egg whites and carefully fold in the flour.
Pour the mixture into the prepared form and smooth it out. Bake in the preheated oven on the middle rack at 160 ° C for about 35 minutes.
Let the cake cool, remove from the mold and place on a wire rack to cool completely.
Chocolateglaze:
Crush the chocolate, melt it in a water bath together with coconut oil, stir well. Let the glaze cool a little and cover the cake with it. Let the glaze set in a cool place. But not in the refrigerator, which is the enemy of all chocolate icing because it becomes matt.
The right Sachertorte naturally includes apricot jam. If you like, you can brush the surface with it before glazing. That`s why this is the wrong one .

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