Anleitung

Vegan Sachertorte

Zutaten

• 2 g apricot jam (min. 45% apricot)
• 25 g dark chocolate (min. 35% cocoa)
• 15 g vegan butter
• 3 g flour
• 1 g white sugar
• 8 g baking powder
• 4 g baking soda
• 1 vanilla pod
• 0.5 tsp salt
• 25 ml plant-based milk
• 15 g apple sauce
• 125 ml water
• 2 g white sugar
• 15 g dark chocolate couverture (min. 55% cocoa)

Schritt-für-Schritt-Anleitung

Dough

Melt the dark chocolate with the vegan butter in a bain-marie. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the plant-based milk and applesauce. Halve the vanilla pod and scrape out the vanilla pulp with the back of a knife. Add the vanilla pulp to the dough. After the chocolate and butter have cooled a little, add them to the dough and mix to a smooth dough. Line a cake tin (22 cm diameter) with baking paper, grease with vegan butter, and pour in the dough. Preheat the oven to 180°C and bake the cake for 40 minutes. Let the cake cool down completely and cut in half lengthwise with a cake slicer. Brush the top of the bottom cake with the apricot jam. Place the second cake layer on top and brush again. Brush the sides of the cake with the remaining jam.

Chocolate Glaze

Mix the water with the white sugar in a saucepan and let boil for 5 minutes. Remove from the stove and let cool down for about 10 minutes. Chop the chocolate and add it to the water. Stir the mixture until you get a smooth chocolate glaze. Pour the lukewarm chocolate glaze over the cake and let cool down.

Tipps

• Allow the cake to cool properly before applying the chocolate glaze for the best results.
• Use high-quality dark chocolate for a rich flavor.

Nährwertangaben pro Portion: Kalorien: 350kcal, Fett: 15g, Kohlenhydrate: 45g, Protein: 5g

Preis pro Portion: ca. 3€