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Schokoladetorte mit Karamellsauce und Geburtstagskerze

Sacher cake with coconut caramel

Based on the famous Sacher cake, but much moister! For those with a sweet tooth, with coconut caramel for an extra kick.
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Cook Time 2 hours
Baking time 50 minutes
Total Time 2 hours 50 minutes
Servings: 12 Servings
Course: Sweets
Cuisine: Austrian
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g butter at room temperature
  • 130 g icing sugar
  • 100 g granulated sugar
  • 10 egg yolks
  • 10 egg whites
  • 4 cl rum
  • 250 g dark chocolate
  • 100 g breadcrumbs
  • 100 g coconut flakes
For the glaze
  • chocolate glaze
  • 300 g apricot jam strained
  • 4 cl rum
For the coconut caramel
  • 150 g white granulated sugar
  • 150 g coconut milk
  • 50 g butter

Equipment

  • springform pan 28 cm
  • Pastry spatula for spreading

Method
 

  1. Preheat the oven to 180°C top/bottom heat.
  2. Grease a springform pan well and sprinkle with breadcrumbs.
  3. Cream the butter and icing sugar together until fluffy. Gradually add the egg yolks and rum. The mixture should become fluffy.
  4. Melt the dark chocolate and stir into the mixture.
  5. Beat the egg whites with granulated sugar until stiff.
  6. Carefully fold the snow, then the breadcrumbs and coconut flakes into the dough mixture.
  7. Den Teig in die Springform füllen und im Backofen für ca. 50 Minuten backen. Nach der halben Backzeit kontrollieren, dass der Kuchenboden nicht zu dunkel wird - ev. mit Alufolie abdecken.
    At the end of the baking time, test with a skewer.
  8. Remove the cake from the oven. Carefully open the springform pan. If the edge of the cake is stuck, loosen it with a thin knife.
    Allow to cool completely.
  9. Heat the apricot jam in a saucepan with the rum so that it becomes slightly more liquid.
  10. Once the base has cooled, cut the surface evenly with a long knife. Then cut the base in half. Carefully lift off the top half.
  11. Spread apricot jam on the bottom layer, then put the layers back together. Now spread apricot jam all around the cake.
    Das Ganze an einem kühlen Ort oder im Kühlschrank komplett trocknen lassen. Das geht auch gut über Nacht (abdecken!).
  12. Heat the chocolate glaze to liquefy it. Place the cake on a cooling rack. Pour the chocolate onto the surface of the cake and quickly spread the glaze evenly over the top and sides using a palette knife or dough scraper.
    Allow the glaze to set.
  13. For the coconut caramel, melt the butter in a saucepan and sprinkle in the sugar. Melt the sugar over a high heat, stirring constantly. Now watch the colour closely: the caramel should be a light golden brown (caution: it will continue to darken after being removed from the heat).
    Now pour the coconut milk into the melted sugar.
    CAUTION: The melted sugar is extremely hot and may splatter. Caramel can cause very nasty burns!
    The sugar will clump together in the coconut milk, which is normal. Stir until the caramel has dissolved in the coconut milk (this may take a while).
  14. To serve, place the cake on a cake plate and pour the cooled coconut caramel over it in an irregular pattern.

Notes

Please exercise extreme caution when handling caramel!
The coconut caramel will not harden even after cooling. If there is any left over, you can use it to conjure up a delicious caramel café latte, for example!