Sacher’s cake
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ingredients
Chocolate shell (22 to 24 cm – mould)
130 g dark chocolate (85% or more cocoa) 6 pcs egg whites 110 g granulated sugar 140 g softened butter 110 g icing sugar 1/2 pcs vanilla pod (or in. extract or sugar) 6 pcs egg yolks 140 g plain flour a little butter to grease the mould a little flour to line the mould
Apricot filling and topping
250 g apricot jam 1 tbsp rum 1 tbsp hot water
Chocolate topping
125 ml water 200 g granulated sugar 150 g dark chocolate (at least 70% cocoa)
Schlag (whipped cream)
2 crucibles whipping cream 2 tbsp granulated sugar 1/2 pk vanilla pod (or v. extract or sugar)
progress
There is only one original Sacher! Or maybe there are two or three…? 😉 This recipe tries to be as close as possible to our “tried and tested” original.
1.
Start by melting the chocolate (130g) in a water bath so it has time to cool and doesn’t overheat the yolks. At the same time as the chocolate, whip the egg whites really stiff, adding the creamed sugar (110g) as you go along.
2.
In a larger bowl, beat the softened butter with the icing sugar and vanilla (granulated) until creamy.
3.
Then beat in the egg yolks progressively (one at a time).
4.
Add the cooled chocolate and beat again with a whisk (or beater).
5.
Sieve the flour through a sieve, replace the whisk with a spatula (a ladle) and just lightly stir the flour into the mixture.
6.
Finally, very carefully incorporate the snow. First, just a portion to loosen the dough and then really just fold in the rest of the snow carefully so that it doesn’t lose its lightness and airiness. It should be easy, as the sugar makes the snow really firm.
7.
Pile the batter into a cake tin (22 to 24 cm) that has been greased with butter and dusted with flour. Align with a spatula and tap the tin a couple of times on the work surface to release air bubbles. Bake in a preheated oven at 170°C for 50 minutes to an hour
8.
Let the baked cake cool for about 10 minutes, turn the cake out of the tin upside down and let it cool completely. Then cut it crosswise with a sharp knife into two equally thick shells.
9.
Prepare the apricot filling (topping) by simply mixing the jam with rum and hot water.
10.
Place one cake shell on a cake stand or plate, brush with apricot/rum frosting (about half of it)…
11.
Place the second casing on top, transfer to a wire rack over foil (baking paper) and spread the remaining apricot glaze over the top and sides. Let stand at room temperature for an hour to allow the apricot glaze to adhere and gently dry out.
12.
Then make the chocolate glaze using granulated sugar, water and dark chocolate.
13.
Cover the sugar with water and let it come to a boil without stirring. Then simmer together for about 5 minutes, remove from the heat and leave to cool for a few minutes. Stir the broken chocolate into the still hot syrup.
14.
Slowly pour the semi-thick warm icing over the surface of the cake without pause, so that it spills over the entire surface and coats the edges of the cake itself. Allow to cool again and dry gently at room temperature (about 1 hour).
15.
Serve with fresh cream whipped with sugar and vanilla.
16.
TIP: The cake can be stored in a container at room temperature for up to 5 days. Culinarians claim that a well-aged Sacher cake is even tastier than a fresh one.
