{"id":4619,"date":"2012-11-19T20:25:43","date_gmt":"2012-11-19T20:25:43","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4619"},"modified":"2012-11-19T20:25:43","modified_gmt":"2012-11-19T20:25:43","slug":"sachertorte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/19\/sachertorte\/","title":{"rendered":"Sachertorte"},"content":{"rendered":"

Zutaten<\/strong>
\nTeig:<\/em>
\n8 Eigelb
\n200 g Butter
\n200 g Zucker
\n8 Eiwei\u00df
\n200 g Schokolade
\n200 g Mehl
\n1\/2 P\u00e4ckchen Backpulver
\nSonstige:<\/em>
\n1 Glas Aprikosenkonfit\u00fcre
\n2 T\u00fcten fertige Schokoladenglasur<\/p>\n

Zubereitung<\/strong>
\nMit dem Handr\u00fchrger\u00e4t Eigelb, Butter und 1\/3 des Zuckers schaumig r\u00fchren. Eiwei\u00df zu steifem Schnee schlagen, nach und nach den restlichen Zucker dazugeben. Schokolade im Wasserbad erw\u00e4rmen, zur Eigelbmasse r\u00fchren, zuletzt Mehl, Backpulver und Eischnee unterheben. In gefetteter und bemehlter Tortenform ( 26 cm) ca. 60 min. backen. Schaltung: 170-190\u00b0, 1. Schiebeleiste v. u. 160-180\u00b0C, Umluftbackofen Nach dem Erkalten durchschneiden und mit erw\u00e4rmter Aprikosenkonfit\u00fcre f\u00fcllen und bestreichen, mit Schokoladenglasur \u00fcberziehen. Dazu Schlagsahne reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Teig: 8 Eigelb 200 g Butter 200 g Zucker 8 Eiwei\u00df 200 g Schokolade 200 g Mehl 1\/2 P\u00e4ckchen Backpulver Sonstige: 1 Glas Aprikosenkonfit\u00fcre 2 T\u00fcten fertige Schokoladenglasur Zubereitung Mit dem Handr\u00fchrger\u00e4t Eigelb, Butter und 1\/3 des Zuckers schaumig r\u00fchren. Eiwei\u00df zu steifem Schnee schlagen, nach und nach den restlichen Zucker dazugeben. Schokolade im … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[],"class_list":["post-4619","post","type-post","status-publish","format-standard","hentry","category-geback","item-wrap"],"yoast_head":"\nSachertorte<\/title>\n<meta name=\"description\" content=\"- Sachertorte\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/19\/sachertorte\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sachertorte\" \/>\n<meta property=\"og:description\" content=\"- Sachertorte\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/19\/sachertorte\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-11-19T20:25:43+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Sachertorte\",\"datePublished\":\"2012-11-19T20:25:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/\"},\"wordCount\":102,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/\",\"name\":\"Sachertorte\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-11-19T20:25:43+00:00\",\"description\":\"- Sachertorte\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/11\\\/19\\\/sachertorte\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sachertorte\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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August 2011","format":false,"excerpt":"Zutaten 300 g Mehl 300 g Zucker 125 g Butter 100 g Kakaopulver 200 g Kefir 100 g Kokosflocken 200 ml Wasser, hei\u00df 1 TL Vanille(-pulver) 200 g Bitterschokolade 200 g Sahne Schlagsahne Zubereitung Kakao und hei\u00dfes Wasser in die Sch\u00fcssel geben und mit dem Schneebesen durchschlagen. Abk\u00fchlen lassen. Im\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4562,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/31\/preiselbeertorte-mit-dunklem-boden\/","url_meta":{"origin":4619,"position":3},"title":"Preiselbeertorte mit Dunklem Boden","author":"Steffen","date":"31. 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