Sacher Cake
One of the most famous desserts in the world, a heavenly delight for sweet tooths, the mega-chocolate Austrian Sacher Cake.
Ingredients
| softened butter 210 g |
| dark chocolate 180 g |
| flour 180 g |
| yolks 170 g |
| whites 250 g |
| sugar 60 g |
| powdered sugar 90 g |
| breadcrumbs 3 tbsp. |
| FOR FILLING: |
| apricot confit 350 g |
| hot water 100 g |
| FOR THE GLAZE: |
| sugar 225 g |
| water 90 g |
| dark chocolate 200 g |
| white chocolate optional |
Instructions
Step 1
Line the bottom of the mold with parchment, then grease with butter, including the sides, and sprinkle with breadcrumbs. Place in the refrigerator for 20 minutes.
Step 2
Melt the dark chocolate in a water bath, then cool to room temperature.
Step 3
Combine 180 grams of butter with the powdered sugar and beat with a mixer until white. Then, while still beating, gradually add the melted chocolate and yolks.
Step 4
Separately, beat the whites with the sugar until stiff peaks. Gently incorporate the whisked whites into the chocolate base, followed by the sifted flour.
Step 5
Pour the batter into the mold, flatten and bake at 175 degrees for 65-75 minutes. Then let the cake cool completely and divide it into two parts.
Step 6
For the filling, dilute apricot confit in boiling water and beat with a blender. Then use the mixture to coat first the bottom crust, then the top and sides. Leave to soak for 2 hours.
Step 7
Prepare the glaze. In a saucepan, combine water and sugar, bring to a boil and cook for 3 minutes. Add the chocolate chunks, reduce the heat to low and, stirring, simmer for another 5 minutes. Pour the glaze into a cold saucepan and reduce the heat to low while continuing to stir.
Step 8
Brush the cake liberally with the glaze and leave to set for 2 hours (you can put it in the refrigerator).
Step 9
If desired, inscribe the cake with melted white chocolate.
