Easy to bake: Juicy Sachertorte with fruity apricot jam. For true chocolate lovers, we recommend this recipe for this moist chocolate cake.
Dark chocolate couverture is first melted over a hot water bath. Then take the pot off the heat and let the chocolate cool down a little. For the glaze, bring the sugar to the boil with 120 milliliters of water. Dark currant, for example, is suitable for this recipe. For a springform cake (diameter: 26 cm) you need: 120 g wheat flour 120 g dark chocolate cou Verture 150g sugar 150 g butter (soft) 6 eggs (M) 2 tbsp baking cocoa 1 tbsp vanilla sugar pinch of salt.