Viennese Sacher Cake

Last Updated on November 25, 2024

Classic Viennese cake made of flour, eggs and other ingredients, spread with marmalade, decorated with chocolate icing.

Ingredients:

For the pastry: 150 g of high quality dark chocolate 150 g butter 150 g coarse flour 100 g icing sugar 50 g fine granulated sugar 6 pcs of egg pinch of salt fat and plain flour for mould apricot preserves for spreading For the topping: 1/2 cup water 200 g good quality dark chocolate 200 g of fine granulated sugar

Procedure:

1. Melt the chocolate in a water bath, mix it with the softened butter until smooth and then slowly add the icing sugar and egg yolks one by one
2. Pour into a greased and floured cake tin, place in the oven and bake at 180 °C for 45-60 minutes, let the cake cool completely in the tin
4. Heat the apricot marmalade, strain it through a sieve, spread it over the cake and leave it to stand for a few hours
5. Prepare the icing; bring the sugar, chocolate and water to the boil, stirring constantly, then reduce the heat and continue cooking for a further 5 minutes until the icing begins to thicken
6. Then spread the glaze quickly and evenly over the entire cake (preferably using a second knife dipped in water), including the sides.