Ingredients:

• 300 g butter
• 150 g sugar
• 240 g egg yolk
• 150 g egg
• 300 g egg white
• 150 g sugar
• 300 g almond meal M GRIESS – item 423
• 150 g wheat flour (Type 550)
• 400 g dark chocolate couvertüre Ghana 60 %
  FEHMARN 60/40/39 – item 727

Beat butter and sugar until it’s foamy, then add the egg and egg yolk gradually and whisk until light and fluffy.
Whisk egg white and sugar into a stable foam. Fold the melted
chocolate into the sugar/butter/egg yolk mix. Mix flour and almond meal M GRIESS. Then carefully fold, small amount at a time, the egg foam and the sugar/butter/egg yolk mix into the flour.
Baking Time: approx. 40-50 min at 180 °C

Cut cold Sacher base into 3-4 disks. To taste, soak the disks in a Rum/ sugar mix. Use apricot jam (min apricot 45 %) as a filling between
the sponge disks. Finally cover with a thin marzipan layer of Lubeca Premium-Marzipan LMDG item 100 and enrobe with Chocolate
couverture. Decorate.
We recommend for enrobing dark chocolate couverture Ghana 65 % Stockelsdorf item 735
The original Sacher torte recipe is a well protected secret . We have developed a recipe which, in our opinion, is very close to the original recipe.