Sacher cake

First, we're going to focus on the ground. To do this, melt the chocolate in a water bath and allow to cool briefly. Stir the soft butter with Erythrit+Stevia until foamy and the egg yolks individually and slowly. Add the melted chocolate and sieve in the flour with the baking powder piece by piece.

Then whip the egg whites with a pinch of salt into egg whites and fold in. Place the mixture in a springform pan lined with baking paper (diameter: 24 cm) and bake at 160°C (convection oven) for approx. 30 minutes.

Allow the base to cool and then cut lengthwise into two cake bases. Melt the chocolate for the cream in a water bath. In the meantime, place the fruit spread in a saucepan and heat it briefly on the stove so that it becomes liquid (do not boil!).

First spread the hot fruit spread on the lower base, put the second half of the base back on again and spread it properly on the base and the sides.

The chocolate should have melted in the meantime. Now add the cream little by little while stirring constantly and work it into a smooth cream that almost looks like pudding. Spread over the whole cake and smooth with a big knife.

For the icing, melt about 100 g dark chocolate or Schokodrops dark chocolate and drizzle onto baking paper. Allow to cool and then spread over the cake - this gives the whole a unique confectioner's character. Then put the cake in the fridge and take it out about 15 minutes before serving. A piece of Sacher cake is traditionally served with a good dash of whipped cream.

Tip: If you want to give your Sacher cake an unconventional contrast, we recommend to melt our finest whites and spray over them!