As of: February 6, 2024, 8:02 a.m
By: Clara Kistner
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Hardly any chocoholic can resist a full-bodied chocolate cake filled with apricot jam and covered in a heavenly chocolate icing.
If you want to give your soul a break, go to Vienna for a long weekend.
There you can enjoy a cup of creamy Viennese melange or a simple mocha together with a piece of traditional Sachertorte in an authentic coffee house.
Here, fine dark chocolate meets a fruity apricot jam.
Served with a large dollop of whipped cream, or whipped cream as the Austrians like to say, happiness is complete.
On bread or for baking: jam or preserves?
When it comes to distinguishing between jam and preserves, most people are likely to be confused.
It is relatively simple and even regulated by law.
“The term jam is intended in food law for products made from citrus fruits,” explains Andrea Danitschek from the
Bavarian Consumer Center
.
To give the Sachertorte a fine look, the individual pieces can be marked on the cake with small chocolates.
(Symbolic image) © Pond5 Images/Imago
Like classic jam, jam consists of whole or chopped fruits and sugar.
Compared to jam, however, according to
BR,
the fruit pieces in jams are smaller and more evenly distributed.
However, certain regulations apply to both fruit products.
“Depending on the type of fruit, a minimum fruit content is required; colorings or flavoring additives may not be included,” says Danitschek.
Ingredients for the fruity-chocolaty Viennese classic
For a springform cake (diameter: 26 cm) you need:
For the basic dough:
120 g wheat flour
120 g dark chocolate couverture
150g sugar
150 g butter (soft)
6 eggs (M)
2 tbsp baking cocoa
1 tbsp vanilla sugar
pinch of salt
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For the filling and glaze:
200 g apricot jam
200 g dark chocolate couverture
200g sugar
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It's so easy to bake the popular Sachertorte yourself
While the oven is preheating to 160 degrees Celsius, the couverture is first melted over a hot water bath.
Then take the pot off the heat and let the chocolate cool down a little.
Meanwhile, beat the butter in a large mixing bowl until fluffy.
Stir 100 grams of the sugar evenly into the butter along with the vanilla sugar and a pinch of salt.
The eggs are separated, with the yolks gradually being added to the large mixing bowl and beaten with the butter-sugar mixture until fluffy.
Now pour the lukewarm chocolate coating into the dough and sift in the flour and cocoa powder.
Mix everything until smooth to form a liquid cake batter.
Beat the egg whites in a tall mixing bowl with the remaining sugar until stiff and fold in carefully.
Pour the dough into a springform pan lined with baking paper or generously greased, smooth it out and bake on the middle rack in the preheated oven for about 50 minutes.
After the baking time, test with a chopstick, carefully loosen the edge of the springform pan and let it cool completely.
Place the cooled cake on a cake rack or cake plate and use a large knife to divide it horizontally into two even slices.
Spread some of the jam on the bottom half.
Place the top part on the base coated with jam and spread the remaining jam all over the cake.
For the glaze, briefly bring the sugar to the boil with 120 milliliters of water.
Remove the pan from the hot stove and slowly stir the couverture into the sugar solution.
Allow to cool slightly and stir again.
Finally, pour the icing over the cake, spread it carefully and as evenly as possible with a knife and allow it to harden.
Bon appetit!
If you don't like apricot jam and still can't resist the combination of chocolate and sweet and sour fruit, simply spread the cake with another jam or jam.
Dark currant jam, for example, is suitable for this.
And a classic chocolate cake can also impress without any fruit, but with a crunchy chocolate icing.