Paleo Sachertorte Vienna Chocolate Cake Recipes

PALEO SACHERTORTE (VIENNA CHOCOLATE CAKE)

Steps:

• Preheat oven at 170 Celsius (340 Fahrenheit). Grease a small springform, or use muffin/cup cake forms. Melt the chocolate and the butter very gently in a small pan, or mix the coconut cream and the cocoa powder with the butter. Not too hot! Take off the heat when melted/mixed.
• Split the eggs. Grind a little salt over the egg whites. Beat the egg yolks. Cut and scratch out the vanilla pod piece into the egg yolk.
• Make sure the chocolate/butter mix is lukewarm, not hot (so that the egg yolk does not cook in it). Mix the honey into the chocolate mix. Mix it into the egg yolk. Mix in the ground nuts and coconut flour.
• Whisk the egg whites until really stiff. Slowly and lovingly mix it through the chocolate mixture. Add some cocoa powder or chocolate shavings/crumbled pieces if you want it more chocolatey.
• Put mixture in your form. Put in oven. It will take about one hour for the small springform, or about 30 minutes for cupcakes. Don't overcook it, it is supposed to be a bit soft in the very middle :-) It dries out a little when cooling. Enjoy!

SACHERTORTE (AUSTRIAN CHOCOLATE CAKE)

Steps:

• Preheat oven to 325°F (170°C/Gas mark 3) and grease and line with parchment, or waxed paper, two 8-inch round cake pans.
• Separate the eggs. Put the whites in one bowl and the yolks in another. Beat the yolks until smooth.
• Beat the butter and sugar together with a wooden spoon until creamy. Stir in the egg yolks gradually.
• Break the chocolate into pieces and melt in double boiler over low heat or slowly in microwave (10 seconds, stir, 10 seconds, stir & continue until melted) Stir chocolate into the creamed mixture.
• Put the egg whites into a large bowl, or mixer fitted with a whip attachment, and whisk until they are firm and form soft peaks when you lift the whisk.
• Mix the flour into the chocolate mixture. Then one spoonful at a time, fold the egg whites into the cake batter with a metal spoon.
• Pour the mixture into the cake pans. Smooth the top with the back of your spoon and bake the cakes for 35 minutes.
• When baked, run a knife around the edge of the cakes to loosen and turn out onto a wire rack to cool.
• For Filling: Melt the chocolate in a bowl. Mix in powdered sugar and the butter. Use a knife to spread the chocolate paste onto one half of the cake. Then, put the other cake on top.
• Melt the preserves in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife.
• For Icing: Sift the cocoa powder and the powdered sugar into a bowl. Add water, a teaspoon at a time, until it reaches a spreading consistency then spread it all over the cake.