Chocolate Cake “Sacher”
by Editorial Staff
The Sacher is one of the most famous desserts in the world – a true Viennese classic. A soft sponge cake with a rich chocolate flavor, with a layer of apricot jam, which gives a light sweet and sour fruity note, completely covered with a delicious chocolate coating. The texture and taste of this cake are absolutely amazing!
Ingredients
For the dough:
- Eggs – 7 pcs.
- Butter – 150 g + for form preparation
- Black chocolate – 150 g
- Powdered sugar – 120 g
- Sugar – 120 g
- Flour – 150 g + for preparing the mold
- Vanilla extract – 1 teaspoon
- Salt – 1 pinch
- Baking dough – 1 teaspoon
For filling:
- Apricot jam – 300 g
For glaze:
- Black chocolate – 200 g
- Sugar – 200 g
- Water – 150 ml
For decoration and serving:
- Milk chocolate – 50 g
- Whipped cream – to taste
For the first time the Austrian chocolate cake “Sacher” was prepared in 1832 by Franz Sacher (at that time he was only 16 years old), for a gala dinner of the Austrian diplomat Clemens Metternich in Vienna, Austria. The original Sacher cake recipe is still a well-kept secret, known only to the confectioners of the Sacher Hotel in Vienna.
Instructions
- Carefully separate the egg whites from the yolks. Not a drop of the yolk must get into the whites, otherwise, the whites will not beat! We put the proteins in the refrigerator.
Whisk butter at room temperature with powdered sugar and vanilla extract for about 2-3 minutes. Without stopping whipping, add one yolk to the butter, whisking well after each addition until a smooth mass is formed. - Melt the chocolate in a water bath over low heat or in a microwave oven in pulses for 30 seconds, stirring well each time. Then let the melted chocolate cool slightly. Add the melted chocolate to the butter mass and beat until smooth. Beat the egg whites with a pinch of salt. Gradually add sugar and continue beating until soft peaks form.
- Gently mix the whipped proteins into the chocolate mass from bottom to top to keep the dough airy. Add the sifted flour with baking powder in portions, each time stirring the chocolate dough well with a spatula from the bottom to top.
- Cover a detachable mold with a diameter of 23 cm with baking paper, grease the sides of the mold with butter and sprinkle with flour. We spread the chocolate dough into a mold and level it.
- We bake the chocolate cake in the oven, preheated to 180 degrees, for about 45-50 minutes, or until the toothpick inserted into the cake comes out dry. We take out the finished cake from the mold, remove the baking paper. Let the finished chocolate cake cool completely at room temperature.
- Cut the cooled chocolate cake in half horizontally. Grease one chocolate crust with apricot jam and cover with another crust. Cover the whole cake with jam, on top, and the sides. We put the chocolate cake in the refrigerator for about one hour.
- Cooking chocolate icing. To do this, you need to prepare the sugar syrup. We mix water with sugar, put a saucepan on the fire. Stir until the sugar is completely dissolved. Bring the sugar syrup to a boil for about 5 minutes or until the thermo reads 112 ° C. Remove the saucepan from the stove. Add dark chocolate to the sugar syrup. With constant stirring, dissolve it in syrup. Let the chocolate glaze cool slightly. The chocolate coating should be smooth and shiny.
- When the apricot layer on the cake has hardened, we can cover the cake with icing. Pour the icing into the middle of the cake and distribute evenly over the top and sides of the cake. We put the Sacher chocolate cake in the refrigerator for 30 minutes to freeze the icing a little.
- To decorate the cake, melt the milk chocolate in a water bath over low heat or in a microwave oven in pulses of 30 seconds, stirring well each time. Then let the melted chocolate cool slightly. Fill a pastry bag with melted milk chocolate. We write on top the brand name of the Viennese cake – “Sacher”. We put the Sacher cake in the refrigerator for 5-6 hours for impregnation.
The Viennese Sachertorte is ready. The cake is best served with whipped cream and a good cup of coffee.
Bon appetit and good baking!
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