Vegan Sachertorte

Name: Vegan Sachertorte
Total time: 7200 s
Yield: 8 servings
Cuisine: British
Ingredients: 300 gr flour; 180 gr dark chocolate; 1 tsp bicarbonate of soda; 20 gr cocoa powder; 2 pinches salt; 400 gr sugar; 380 ml hot water; 90 ml vegetable oil; 2 tsp vinegar; 200 gr apricot jam; 35 ml water

Sof @cook_21591546

Given by my Austrian friend, Len. #mycookbook

Sof @cook_21591546

Given by my Austrian friend, Len. #mycookbook

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Ingredients

2 hr

8 servings

300 grflour
180 grdark chocolate
1 tspbicarbonate of soda
20 grcocoa powder
2 pinchessalt
400 grsugar
380 mlhot water
90 mlvegetable oil
2 tspvinegar
200 grapricot jam
35 mlwater

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Steps

2 hr

1

Combine flour, 80 gr of melted chocolate, the cocoa powder, bicarbonate and the salt
2

Dissolve 300 gr of sugar in the hot water, add the oil and the vinegar
3

Combine the two parts and mix well. Pour in a cake tin (with oven paper on the bottom and margarine all over) and bake in a preheated oven at 180 C for 20 min or until the testing needle is clean
4

Take the cake out and let it cool for 1 hr. Keep the cake on the cooling rack.
5

Half the cake horizontally (make a sign with a knife and use a thread to cut it).
6

Heat the jam in a pot with some hot water. Spread it over one layer, position the other layer and the cover the whole cake in jam
7

While the jam sets, melt the remaining chocolate with sugar and the water. Stirr frequently until a thick liquid chocolate cover is formed. Pour the glaze over the cake and let it cool before serving