Sacher
Baking and Desserts | Austrian cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
The cake should not be stored in the refrigerator, as it will become covered in condensation and lose its appearance.
Ingredients
- Whole egg - 7 pieces
- Butter - 5 oz
- Powdered Sugar - 5 oz
- Liquid dark chocolate - 15 oz
- Vanilla salt - 0 oz
- Egg white - 7 pieces
- Sugar - 15 oz
- Salt - a pinch
- Wheat Flour - 5 oz
- Apricot Jam - 5 oz
- Water - 5 fl oz
Step by Step guide
Step 1
Melt 200 g of chocolate in a double boiler (the bowl should not touch the water).
Step 2
Meanwhile, whip the softened butter with powdered sugar and vanilla sugar in a blender until light and fluffy. Gradually add the egg yolks.
Step 3
Preheat the oven to 180°C. Grease the cake pan with butter. In a clean, fat-free bowl, beat the egg whites with a pinch of salt and 125 g of sugar until stiff peaks form.
Step 4
Add the melted chocolate to the yolk mixture. Gradually fold in the egg whites and flour, being careful not to overmix the egg whites, or the cake will not be fluffy. Transfer the mixture to a baking pan and bake for 1 hour.
Step 5
Prepare the apricot jam. If it contains chunks, strain it through a sieve or blend it until smooth.
Step 6
Remove the cake from the oven and let it cool. If a dome has formed on the surface of the cake, you can leave it to cool upside down, and if desired, even press it down with something heavy.
Step 7
Slice the cake in half lengthwise. Spread a generous layer of jam on the bottom half. Place the top half on and cover the cake with jam all around.
Step 8
To make the glaze, break 200 g of chocolate into small pieces. In a saucepan, combine 250 g of sugar with 170 ml of water, heat for a few minutes, and let it cool. Melt the chocolate in the warm caramel.
Step 9
Quickly cover the cake with the glaze (it is very convenient to place it on a baking rack set over a baking sheet for this). Use a spatula to smooth the glaze and let it set at room temperature.
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