Red berries Sacher cake, become a pastry chef for a day
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Total: 1 h 5 min Diners: 6
The Sacher cake may seem simpler than it is because it is easy to fall into the error of thinking that making the cake is just mixing things together and putting them in the oven. But no, it’s nothing like that. We need this cake to taste like chocolate, to be very juicy, that can be cut into several layers and also to hold the whole cake.
Then we must let it cool properly before cutting it and, if we see that it has been too dry we can compensate by adding a syrup that I always advise you to prepare by adding a little rum or brandy, it goes great to this cake so famous in Vienna!
Then comes the layer of jam, which you can make homemade or buy a good one and, although it is traditionally prepared with apricot, this time the proposal is with strawberry or red fruit jam that will give us a more marked acidity and thus refresh the total.
At the end it will be crucial to cover the cake with chocolate ganache, leaving the cake perfectly covered on all sides. And, of course, its decoration. But this is up to each person’s taste. In my cake, for example, you can see hazelnuts and coffee beans wrapped in chocolate, golden chocolate chips and freeze-dried raspberries. It does not need more.
If you really like chocolate cakes this is definitely a recipe you have to prepare. It is a classic of European pastry as is the Black Forest cake, the three chocolates cake or a chocolate mousse cake, and also keeps very well for several days in the fridge and allows you to customize it a lot. If you want to risk a little more I would recommend versions like the pear and chocolate Tarte Tatin or the salted toffee and cocoa.
How to make Sacher cake
Ingredients
Ingredients
. Raspberry jam, 200 g Eggs, 4 pcs Butter, 110 g Dark chocolate for melting, 90 g Pure cocoa powder, 1 tablespoon Sugar, 100 g Ground almonds, 15 g Flour, 50 g Chemical baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Salt, a pinch
For the ganache
Dark chocolate melting, 200g Butter, 50 g Liquid cream, 75 ml
Step 1
Prepare the Sacher sponge cake. Preheat the oven to 160 ºC. Separate the egg whites from the egg yolks and whip the egg whites with part of the sugar until stiff. On the other hand also whip the egg yolks with the rest of the sugar with the help of a whisk, until frothy. If you have machine will be ideal, to leave it long enough at medium-high power.
Step 2
Melt the chocolate with the butter and mix well. Add this mixture to the yolks and, with the help of a tongue, homogenize completely. Then incorporate the flour sifted with the cornstarch and the almond flour, also the baking powder, the baking soda and the touch of salt. Mix well. Add the flour a few at a time.
Step 3
Then incorporate the whipped egg whites to the mixture with enveloping movements, with the help of the tongue, so that they integrate little by little and thus the air remains inside the dough forming small alveoli.
Step 4
Pour the mixture into the 22 cm mold previously greased with a little butter and bake in the oven for 35-45 minutes or until a skewer comes out clean. Let cool completely on a wire rack.
Step 5
Cut the excess dough to make the cake as perfect as possible and, with the help of a lyre or a serrated knife, make three layers of the same thickness.
Step 6
If the sponge cake is too dry, it is time to make a syrup with a little brandy or rum and bathe the sponge cake with it, when it is not too hot, on one side. Each layer.
Step 7
Mount the Sacher cake by putting between each layer of sponge cake a generous amount of jam.
Step 8
Prepare the ganache by pouring the very hot cream over the chopped chocolate with the butter. Mix well with the tongue, the chocolate and butter will gradually melt with the help of the heat of the cream. We will have to mix until the whole is well emulsified.
Step 9
Place the cake on a wire rack and pour the ganache over it, spreading it well on all sides. With the help of a spatula also cover the edges all over. Decorate when the chocolate is not yet completely cooled so that the decorations stick to it. Let it cool completely in the refrigerator.
