Sachertorte Batter
Chocolate Cake Batter
Ingredients
Ingredients for 1 Torte (10in (26 cm) diameter)
- 1 stick plus 6 tbsp 200 g Butter
- 1⅓ cup 170 g Confectioner’s sugar
- 9 Egg yolks
- 7 oz 200 g Cooking chocolate
- 9 Egg whites
- ¾ cup 170 g Granulated sugar
- 1⅔ cups 200 g Flour
- Butter for the form
Instructions
- Preheat oven to 340 °F (170 °C).
- Cream the butter with the confectioner’s sugar.
- Mix in the egg yolks.
- Heat the cooking chocolate in the oven until it is soft and mix into the butter mixture.
- Beat the egg whites, add the granulated sugar, and beat to stiff peaks.
- Carefully fold the beaten egg whites and the flour alternately into the batter.
- Pour into a buttered springform pan and bake for about 55 minutes.
