Austrian Sacher Torte

INSTRUCTIONS

• 1
  First, line a round cake tin (⌀ 22 cm) with baking paper. Then prepare a larger bowl and a taller mixing container, get your eggs ready and separate the yolks from the whites: Put the yolks into the bowl and the whites into the taller container. Place the container with the egg whites in the fridge for now and preheat the oven to 175 °C.
• 2
  Next, add softened butter, cane sugar, apple puree, Dutch cocoa, and honey to the yolks in the bowl and whisk everything with a hand mixer for 3–4 minutes until the sugar crystals dissolve. Then take the container with the egg whites out of the fridge, add a pinch of salt to it, and using an immersion blender with a whisk attachment, whisk the whites for 2–3 minutes until stiff peaks form. Subsequently, first fold the spelt flour into the yolk mixture in the bowl, and then carefully, in 2 batches, also the whipped egg white snow.
• 3
  Pour the resulting batter into the lined cake tin, transfer to the preheated oven, and bake for 50–55 minutes at 170–175 °C.
• 4
  After baking, remove the cake base from the oven and let it cool in the tin for at least 20 minutes.
• 5
  Next, prepare a bain-marie for melting chocolate: Get a pot and a glass or stainless steel bowl that can be placed into the pot without touching its bottom. Pour a small amount of water into the pot and bring it to a gentle boil. Meanwhile, break the chocolate into the bowl. Once the water in the pot starts to boil, reduce the heat to low, carefully place the bowl into the pot (its bottom must not touch the water), and stir constantly to slowly melt the chocolate over the hot steam. When removing the bowl from the pot, be careful not to scald yourself with the escaping steam.
• 6
  Pour the melted chocolate over the cooled cake base, take a spoon, and use its bottom side to spread the chocolate over the entire surface of the cake base. Then place the cake in the fridge for at least 30 minutes for the chocolate to set.
• 7
  Cut the chilled cake into 6 portions and serve.