Invented by a young chef, Franz Sacher, the cake conquered the whole world! In what variations it is not cooked: with cherry and raspberry confiture! I offer you a classic version - with an apricot layer.
Pick your recipe
You will need
- For cake:
- - 125 g of dark chocolate;
- - 125 g of butter;
- - 150 g of powdered sugar;
- - 6 eggs;
- - 100 g of sugar;
- - 150 g of flour.
- For the interlayer:
- - 250 g of apricot jam;
- - 2 tbsp cognac;
- For glaze:
- - 140 g of dark chocolate;
- - 140 g butter;
- - 2 tbsp cocoa.
Instruction manual
1
We get the oil out of the refrigerator in advance - it should soften. We divide the eggs into proteins and yolks, remove the first ones in the refrigerator.
2
Melt the chocolate in a water bath. Beat the softened butter for a minute, then add the powdered sugar and beat until a creamy homogeneous consistency (about 3 minutes). One at a time, add the yolks to the oil mixture, stirring thoroughly each time.
3
Beat the whites in a foam with added sugar. A quarter of the protein mass is added to the chocolate and mix gently. The remaining part, carefully stirring with a spatula from the edge to the center, is introduced into the oil mixture. Combine with chocolate mass.
4
Pour the sifted flour, mix quickly, but gently, pour into a mold and bake for 45 minutes in an oven preheated to 200 degrees. Cool and leave overnight, and in the morning cut the biscuit into 2 cakes.
5
For a layer of jam and cognac mix in a small saucepan. Bring to a boil, then reduce the heat and cook, stirring, for 3 minutes. Remove from the stove and cool slightly. Layering sponge cake with jam and coating the top and sides of the future cake with it. Wait for solidification.
6
To prepare the glaze, all the ingredients should be melted in a water bath. Stir until smooth. Fill the cake with icing (the layer should be thick!) And put in the refrigerator for the night. Get out half an hour before serving.
Useful advice
Sacher cake is rather dry, because there is no cream in it and we don’t soak biscuit cakes with syrup, so I highly recommend serving dessert with a scoop of good vanilla ice cream or whipped cream.