Sacher cake is a successful invention of an Austrian culinary specialist who managed to win over the sweet tooth all over the world. Rich biscuit cakes perfectly harmonize with fruit impregnation and chocolate icing, creating a dessert that is perfect in taste, which is usually served with whipped egg whites.

Sacher Torte - a classic recipe

Despite the simple composition and affordable cooking technology, the Viennese Sacher cake turns out to be amazingly tasty and is perceived with special enthusiasm by chocolate fans. Impregnation should be homogeneous, for which the confiture is heated, punched with a blender, and then supplemented with cognac if desired.

Ingredients:

• eggs - 6 pcs.;
• flour - 140 g;
• oil - 140 g;
• sugar - 300 g;
• powdered sugar - 110 g;
• chocolate - 280 g;
• water - 120 ml;
• cognac - 2 teaspoons;
• apricot confiture - 200 g;
• vanilla.

Cooking

1. Beat butter with powder, vanilla and yolks.
2. Add melted chocolate (130 g), beat.
3. Stir in flour and whipped with sugar (100 g) proteins.
4. A biscuit is baked at 170 degrees for 50 minutes, cut into 2 cakes, soaked with a mixture of confiture and cognac.
5. Syrup is boiled from the rest of sugar and water, cooled, chocolate is mixed into it and Viennese Sacher cake is covered with icing.

Chocolate biscuit "Sacher"

Over time, the classic Sacher cake has taken on many interpretations, each of which impresses with exceptional taste. Further presented with peeled and crushed almonds, which gives the dessert an incomparable richness and a delicate, refined aroma.

Ingredients:

• eggs - 6 pcs.;
• flour - 150 g;
• oil - 170 g;
• sugar - 150 g;
• cognac - 1 tbsp. a spoon;
• dark chocolate - 100 g;
• baking powder - 2.5 tsp;
• cocoa - 40 g;
• almonds - 50 g;
• confiture and glaze - 200 g each;
• vanilla.

Cooking

1. Beat the butter, adding 50 g of sugar, vanilla, cognac, melted chocolate and yolks.
2. Add the dough ground almonds with flour, cocoa and baking powder.
3. The whites whipped with sugar are mixed in, the biscuit is baked for 1 hour at 180 degrees.
4. Decorate "Sacher", smearing biscuit cakes with confiture, cover the product with glaze.

Sacher Cake Cream

Authentic chocolate "Sacher" does not require the preparation of any cream, and only apricot jam is used for impregnation. However, if there is an irresistible desire to supplement the cakes with a suitable cream, you can prepare one based on the recommendations of this recipe.

Ingredients:

• dark chocolate - 300 g;
• strong black tea - 270 ml.

Cooking

1. Hot tea is brewed.
2. Add chocolate, stir.
3. Place the bowl in a container of ice water, beat until thick and slightly light.

Icing for Sacher cake

Further details on how to decorate the Sacher cake with icing and cook it correctly. Only dark chocolate is used as the base component. The top, sides of the cake are covered with icing and, using a pastry bag, they write on the surface the name of the pastry chef who is the author of the amazing dessert.

Ingredients:

• chocolate - 300 g;
• sugar - 150 g;
• water - 150 ml.

Cooking

1. Mix water and sugar, boil the syrup for 2 minutes.
2. Remove the bowl from the stove, add chocolate, stir.
3. Cover the Sacher cake with glaze after it has cooled and thickened.

Sacher cake without sugar

The following recipe will be of interest to those who want to know how to make Sacher cake at home without sugar. The product is not inferior in taste to the original, but at the same time has a lower calorie content. In this case, you need to take care of the presence of jam or confiture on sorbitol.

Ingredients:

• squirrels - 4 pcs.;
• flour - 150 g;
• vegetable oil - 3 tbsp. spoons;
• stevia - 1.5 teaspoons;
• cocoa - 20 g;
• chocolate without sugar - 300 g;
• cottage cheese - 120 g;
• baking powder - 2 teaspoons;
• water - 6 tbsp. spoons;
• almonds - 60 g;
• jam - 200 g;
• cocoa butter - 1 tbsp. a spoon;
• milk - 4 tbsp. spoons;
• lemon juice - 0.5 tsp.

Cooking

1. Melt 100 g of chocolate, mix with warm water, cottage cheese and butter.
2. Add flour with cocoa, baking powder, a spoonful of stevia and ground almonds.
3. Stir in egg whites whipped with lemon juice.
4. The cake is baked for 40 minutes at 180 degrees, cooled, cut, smeared with jam.
5. Melt chocolate with cocoa butter, add vanilla, stevia, milk.
6. Cover the sugar-free Sacher cake with icing.

Cake "Sacher" in a slow cooker

It is easy and simple to execute the Sacher recipe at home using a slow cooker. perfectly baked, while remaining soft, airy and juicy inside, which has a positive effect on the characteristics of the dessert. The icing is traditionally made with dark chocolate and syrup.

Ingredients:

• eggs - 6 pcs.;
• flour - 150 g;
• oil - 200 g;
• sugar - 150 g;
• cocoa - 40 g;
• dark chocolate - 100 g;
• baking powder - 2 teaspoons;
• ground almonds - 50 g;
• apricot jam and glaze - 200 g each;
• vanillin.

Cooking

1. Rub butter with sugar, chocolate, yolks.
2. Add flour with cocoa, baking powder, almonds and vanilla.
3. Stir in the beaten egg whites, transfer the dough to a bowl.
4. Prepare "Sacher" in a slow cooker on "Baking" for 60 minutes, cool, cut.
5. Coat the cakes with jam, cover the product with glaze.

Lenten cake "Sacher"

You can also prepare a Sacher cake at home in a lean version, for which you should slightly change the composition of the ingredients for the dough. The cakes in this case are fragile and it is extremely difficult to cut them, so it is necessary to divide the flour base into 2 portions, of which bake 2 lean biscuits in different forms.

Ingredients:

• flour - 1.5 cups;
• cocoa - 0.5 cups;
• vanilla - 0.5 tsp;
• sugar - 1.5 cups;
• quenched soda - 1 teaspoon;
• warm water - 1 glass;
• vegetable oil - 90 ml;
• confiture - 400 g;
• glaze - 300 g.

Cooking

1. Mix sugar, flour, cocoa and soda.
2. Pour in water and oil, stir and bake 2 cakes from the base.
3. They decorate the lean "Sacher", smearing the cakes with confiture, and then cover the product with glaze.

Sacher cake without flour

Sacher cake, the recipe of which is presented below, is prepared without the participation of flour, which is replaced by starch. If desired, the dough can be flavored with vanilla and baking powder can be added to the composition, which will make the biscuit more airy. If the dessert is intended for an adult audience, a little cognac is added to the confiture.

Ingredients:

• eggs - 5 pcs.;
• starch - 100 g;
• oil - 200 g;
• sugar - 200 g;
• dark chocolate - 150 g;
• apricot jam and chocolate glaze - 200 g each.

Cooking

1. Rub the butter with sugar, add the yolks and melted chocolate one at a time, beat.
2. Stir in starch, whipped proteins to peaks.
3. A biscuit is baked at 170 degrees for 40-50 minutes, cooled, cut.
4. confiture, cover the product with glaze.

Raspberry "Sacher"

"Sacher" is a recipe that, in an unconventional version, has even more admirers. In this case, raspberry jam impregnation is combined with chocolate ganache, and the cakes are pre-lubricated with chocolate syrup for juiciness. The incomparable taste of the resulting dessert will not leave anyone indifferent.

Ingredients:

• marzipan - 170 g;
• flour - 40 g;
• cocoa - 70 g;
• eggs - 5 pcs.;
• sugar - 230 g;
• cocoa beans - 40 g;
• oil - 40 g;
• cream with a fat content of more than 30% - 280 g;
• dark chocolate - 200 g;
• cognac - 20 ml;
• raspberry jam - 150 g;
• gelatin - 10 g.

Cooking

1. Drive in marzipan with yolks, 50 g of sugar and cocoa beans melted with butter.
2. Flour, 20 g of cocoa and whites whipped with sugar (50 g) are mixed in.
3. A biscuit is baked at 180 degrees, cooled, cut into 3 parts.
4. Jam is ground through a sieve, thickened with half a serving of gelatin.
5. Chocolate is dissolved in warmed cream (200 ml).
6. From 100 ml of water, 15 g of cocoa and 50 g of sugar, syrup is boiled, cakes are impregnated with it.
7. When assembling the cake, the lower and upper cakes are smeared with ganache, and the middle one with jam.
8. Mix the cream, the rest of the sugar and cocoa, heat, stir in the remaining gelatin.
9. Pour the cooled icing over the cake.

Sacher with fruit

The recipe for the Sacher cake at home, presented below, will allow you to get a juicier version of the dessert by adding fruit slices to the layer between the cakes. Canned peaches, pineapples, banana slices or fruit, berry jam slices will ideally complement the palette.

Greetings, dear friends, and guests of the Home Restaurant culinary site! Today I will tell you how to make a classic Sachertorte cake at home. Like any classic recipe, this cake does not have a strict recipe, and the recipe for the original Austrian Sacher cake is still kept secret. Below I will show you my vision of this chocolate dessert, and you will decide for yourself whether the recipe suits you or not.

Sacher cake is shrouded in culinary myths and legends, and in view of this, many hostesses are afraid to cook Sacher cake at home. I will hasten to dispel some of your fears, and I will say that there is nothing complicated in making Sacher cake.

Perhaps the most variable part of the recipe, I would call apricot jam: it must be made from selected ripe apricots, be of the right consistency (do not spread, spread and freeze in the cold), and, of course, be delicious. Therefore, I prepared the apricot confiture for the Sacher cake myself, and I was 100% sure of this ingredient. See the recipe.

Another "highlight of the program" is mirror chocolate icing. Behind the beautiful name is no less tasty and beautiful content: the icing is really very interesting, it is prepared using gelatin, and it looks just amazing on the finished cake. Preparing mirror chocolate icing is quite simple, you will see for yourself by reading the recipe to the end.

Ingredients for a 26 cm mold:

Chocolate biscuit:

• 8 pcs. eggs
• 180 gr. butter
• 150 gr. powdered sugar
• 140 gr. Sahara
• 160 gr. flour

Chocolate ganache:

• 180 gr. dark chocolate min. 70% cocoa
• 180 gr. cream 33%
• 4 tbsp powdered sugar

Cake syrup:

• 150 ml. water
• 40 g sugar
• 20 g cocoa powder
• 2 tbsp roma or delusion

Mirror chocolate glaze:

• 170 gr. Sahara
• 75 gr. cocoa powder
• 90 gr. cream (from 33%)
• 100 gr. water
• 12 gr. gelatin +70 ml. water

Additionally:

• 350 gr. apricot jam or jam

How to make Sacher cake at home:

Cooking the Sacher cake, we start with a chocolate biscuit. We break the chocolate into pieces, and send it to a water bath, so that by the time we need it, the chocolate has completely melted and become liquid.

In a large deep bowl, combine soft butter and powdered sugar.

Beat the butter with the powder with a mixer until smooth.

Add the yolks one at a time to the sweet butter mixture, continuing to beat the mass continuously with a mixer.

In the same way, gradually introduce liquid chocolate.

Set aside the chocolate mixture and move on to the egg whites.

Remove the whites from the refrigerator, add a pinch of salt, and beat until they begin to turn white. It should look like the one in my photo.

Gently, in small portions, we begin to introduce whipped proteins into the butter-chocolate mass.

To prevent the proteins from settling, it is advisable to do this with a spatula, or at a very low speed of the mixer. I decided not to risk it and not use a mixer in this case.

And the last stage: we introduce the sifted flour in small portions.

And in the same way, gently mix the flour with a spatula until the dough is completely homogeneous for our chocolate biscuit for the Sacher cake.

At the end, taste the dough: if you feel that air bubbles are bursting on your tongue, then you did everything right: the chocolate biscuit will rise, it will turn out lush and airy, despite the dense butter dough and the absence of baking powder in the composition.

Grease a baking dish with vegetable oil and sprinkle with flour.

We shift the chocolate biscuit dough into the prepared form, level it with a spatula, and send it to a preheated to 180 degrees. oven for 40 minutes. Grid position in the middle, heating from below and from above.

We take out the finished chocolate biscuit from the oven and let it cool completely.

Cooking chocolate ganache:

Break dark chocolate into small pieces.

Mix cream with powdered sugar and bring to a boil. As soon as the first bubbles appear, immediately remove the cream from the heat. Add all the chocolate to the hot cream.

We begin to intensively stir the ganache for the cake with a whisk, achieving uniformity.

The result should be a homogeneous and dense chocolate mass that holds its shape well and does not spread. If everything looks like in my photo, then you did everything right, and the chocolate ganache is ready. It remains only to cool our ganache for the cake to room temperature.

Cake syrup:

In a small saucepan, mix: sugar, cocoa, and pour water. Heat until the sugar is completely dissolved, stirring constantly. Remove from heat and add brown rum or brandy. We set aside our syrup for soaking the cake to the side until it cools completely.

Assembling the chocolate Sacher cake:

Cut the chocolate biscuit into three layers. For this, I used a regular thread: for the first time it turned out great. How to cut a biscuit with a thread, look for a video on YouTube. I know that in the classic version of the Sacher cake, there are only two layers, but I really wanted to add chocolate ganache to this dessert so that it would turn out to be a really full-fledged cake, and not “chocolate cake with apricot jam”, as culinary skeptics write on the Internet.

We soak each cake with syrup, which we prepared in advance. Particular attention should be paid to impregnating the edges of the cakes so that the finished Sacher cake turns out juicy.

We place the top of the face-down cake on a flat dish, or a special stand - this will be the lowest layer of Sacher chocolate cake. Lubricate the first cake with chocolate ganache. About half of the entire chocolate ganache goes to the cake, the remaining ganache is left at room temperature, we then use it to level the cake.

We cover the bottom layer with ganache with the second cake, and coat with apricot confiture, or jam.

We cover the apricot layer with the third chocolate cake, and cover the whole cake with apricot confiture, including the sides of the cake. In this form, we send our chocolate cake to the freezer for about 40 minutes so that the apricot confiture freezes properly and all layers “grab”.

After the specified time, we take out the cake from the freezer, and level the cake with the rest of the chocolate ganache. This step is optional and can be skipped. We send the cake back to the freezer to wait for the icing.

Mirror chocolate glaze:

This chocolate mirror cake icing is probably the most interesting icing I have ever made. A mirror chocolate icing is being prepared to cover the cake with gelatin, based on cocoa without butter. It looks very elegant and beautiful on the finished cake, so I strongly recommend that you learn how to cook and work with such icing.

Please note that in the recipe all ingredients are indicated in grams, that is, we also weigh water and cream on the scales in grams.

Pour the gelatin into a cup and fill it with warm water. We put a cup of gelatin in a water bath, and stir occasionally so that the gelatin is completely dissolved.

In a saucepan, mix sugar and cocoa, and mix with a whisk.

Add water and cream to dry ingredients.

And again mix with a whisk until the ingredients are homogeneous.

We put the glaze on the stove and bring to a boil, stirring constantly with a whisk. Boil for about one minute and remove from heat.

We are waiting for the icing to cool down a little, but still be hot (up to about 60 degrees) and add gelatin.

Next, we need to cool the mirror chocolate icing to a working temperature of 37 degrees. The glaze will be quite liquid, don't let that scare you. If you have a culinary thermometer - great, if you don't - it's not scary. Just put a drop of glaze on your hand - if it's not hot, then everything is fine, the glaze is about 36-37 degrees. and you can start covering the cake.

Take the cake out of the freezer and place it on a wire rack. Then pour the mirror chocolate icing on top, and quickly level the surface with a spatula, or a long knife. Due to the fact that the cake is cold, the icing will quickly grab and lie flat. We let the rest of the icing drain freely, and we remove the almost finished Sacher chocolate cake in the refrigerator.

Before serving, the Sacher chocolate cake must be taken out of the refrigerator at least one hour in advance and left at room temperature. All chocolate ingredients and butter biscuit should melt slightly.

When cold, it will be just a dry chocolate cake with icing. And only when the Sacher chocolate cake reaches room temperature, you can feel all the magic and magic of the taste of this famous Austrian dessert.

If you liked the recipe - put stars ⭐⭐⭐⭐⭐, share it on social networks or write a comment with a photo report of the dish you cooked. Your feedback is the best reward for me 💖💖💖!

Recipes for making cakes at home with photos

sacher cake

2 hours 30 minutes

350 kcal

5 /5 (1 )

From every trip I try to bring some culinary "zest". True, I still avoid sharp and extreme exotics, preferring strict European cuisine. Today we will cook the Viennese Sacher cake together, and all the cooking steps are shown in the photo.

Inventory and kitchen appliances: mixer, oven, deep bowls.

Required products

The recipe for a Sacher cake at home is unthinkable without chocolate icing. For her, I usually take:

• tablespoon butter;
• milk(4 spoons);
• bitter chocolate(not less than 150 g).

Features of product selection

There are no super tricks when buying ingredients. We just look at the expiration dates and whether the package is intact. Cocoa, vanillin, flour and sugar - somehow I can’t imagine the kitchen without them.

Not really trusting the “store” jams, in our family they make Sacher chocolate cake with homemade apricot jam.

Cake history

This cake is almost 200 years old - it was first prepared by a 16-year-old Franz Sacher as early as 1832. Having forgotten about his recipe for a decade and a half, Franz returned to the cake only in 1848, when he opened his own pastry shop in the center of Vienna. His eldest son Eduard changed the recipe a little over time, which made the delicacy popular outside of Austria.

In our area, the Sacher cake was known, but the history of creation remained a mystery, which is why there was another name - Prague.

How to make a Sacher cake at home: a step by step recipe

Let's take a test. For baking a biscuit, a mold with a diameter of 20 cm will do.

The "real" cake can only be tasted in the Viennese confectionery "Demel". This establishment belongs to the descendants of the author of the dessert, and the recipe is strictly original.

Stage 1 components

• Butter;
• Sugar;
• Vanillin;
• Chocolate;
• Eggs.

Melt butter, then add sugar and beat until smooth.

We separate the whites from the egg yolks, which we send to the refrigerator for now. Melt the dark chocolate and let it cool down a bit.

Melted chocolate is mixed with the oil composition. Vanillin goes there too. You can add a spoonful of cognac (for spice), but this is not for everyone.

Add yolks and beat. To prepare the Sacher cake, according to the recipe, they must be added to the mixture separately, if you throw in one fell swoop, you get porridge. Knead the mass until smooth.

Stage 2 components

• Cocoa;
• Almond;
• Baking powder;
• Sugar;
• Egg white.

Sacher cake in its classic form also requires the preparation of a dry mixture.

Dry mix can also be bought at the store. We need a base for a biscuit cake.

After peeling the almonds, I crumble them in a blender. To make it better crushed, you can pour boiling water for a couple of minutes before grinding. While the almonds are getting wet, sift the flour, add the baking powder and cocoa to it.

We take already chilled proteins from the refrigerator and beat, gradually increasing the speed of the mixer.

After waiting for them to rise and foam, I add 100 g of sugar. Half of the protein will go into the chocolate mixture, add cocoa, baking powder and flour there.

Anyone can bake a Sacher cake, just follow the recipe step by step.

3rd stage: baking

In the resulting dough, add the remaining proteins and mix this mass.

I grease the form with oil and sprinkle with flour, pour in the dough and send the biscuit to the oven, where it is baked at a temperature of +180 ° C for an hour.

From time to time, look at what is happening with the base.

On the cakes brought from Vienna, you can see a triangular medal. This indicates that we have a real “Demelevsky” “Sacher”.

It is better to follow the technology and, having taken out the finished biscuit, let it “rest”, if there is time, then it is several hours.

Stage 4 components

• Chocolate;
• Butter;
• Apricot jam;
• Milk.

The Sacher cake according to the classic recipe is almost ready, which is confirmed by the photo of the process.

The ready-made biscuit is neatly divided into two shortcakes. I smear the bottom cake with warmed jam, and then I cover it with the top one (without a separate treatment with jam).

The assembled cake is completely covered with jam, with sides.

Icing recipe for Sacher cake

In the "accelerated" mode, the glaze is done like this:

Once the frosting has cooled, you can start decorating the cake. Glaze is applied to the entire surface of the dessert.

Cream for decorating the cake should not sag and be too fluid.

We figured out how to make a Sacher cake, it's up to you to decorate it.

How to beautifully decorate and serve a Sacher cake

A beautifully presented dessert will whet your appetite, so decoration plays a role. The easiest way is to add the same glaze. Draw a pattern, write text or make huge numbers - for such purposes it is ideal. This will require imagination and a pastry bag.

You can go even further by sprinkling with chocolate chips. A few almonds or a little dried apricots will also add charm. But you should not mess with other dried fruits - they will look strange. In order for the Austrian Sacher cake to please with exquisite taste, fruits are not included in its recipe.

If everything is done correctly, then there are no difficulties. But there are little things to be aware of. Experienced housewives are familiar with them, but for beginners we will repeat:

• starch is not added to the biscuit dough, otherwise the cake will simply crumble;
• if you do not add sugar, you get a different effect (the cake becomes hard and difficult to cut);

The rights to the recipe were disputed for a long time, and only in the 1960s the authorship was assigned to the Demel confectionery.

• when adding new ingredients to the mixture, the dough is not stirred for longer than 2-3 minutes;
• immediately put the finished dough in the oven, do not overdo it;
• it happens that a ready-made biscuit is stuck in the mold, and it is difficult to pull it out without damaging it. There is a way out - cover the top with a clean, moistened towel. It absorbs heat, and the sides will lag behind the walls.

Sacher cake recipe video

How easy it is to make a Sacher cake, this video recipe will tell you.

Sacher Torte

Sacher chocolate cake recipe. Delicious, delicate, with an enchanting taste, with apricot jam and chocolate Austrian cake - ZaKher.

Ingredients:

For the biscuit:

200gr. butter,
5 eggs, 150g. dark bitter chocolate (at least 75% cocoa),
200gr. Sahara,
1 glass of flour.
Glaze:

150ml water,
150gr. Sahara,
200 - 300gr. dark bitter chocolate +
200 - 300gr. apricot jam
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Delicious chocolate cake with chocolate icing.

• 6 eggs
• 180 g sugar
• 150 g chocolate (I have 56%)
• 150 g flour
• 120 g butter
• 10 g vanilla sugar

Interlayer:

• 200 g apricot confiture (jam, marmalade)

Glaze:

• 150 g chocolate (I have 56%)
• 100 ml cream (10-20%)
• 50 g butter

Also:

• whipped cream or ice cream to serve

Recently, in a recipe, I mentioned that I was preparing a chocolate cake, and so, our today's hero is he - Sacher Torte. Originally from Austria, the cake was invented by confectioner Franz Sacher and is one of the most popular cakes in the world today. The original recipe, of course, is kept in the strictest confidence, but I will tell you a secret :-) there is nothing difficult in it - we need a chocolate biscuit, apricot confiture and chocolate icing. I took chocolate 56%, in my opinion, this is the best option for baking, it turns out very chocolate - with bitterness, but in moderation, but of course you can take a larger percentage of cocoa. When preparing the Sacher cake, I looked at my recipe, because the ingredients are very similar, but the cooking technology is different. I will say without undue modesty that the cake turned out to be just delicious - my guests ate it in mute delight. It has a moist, soft texture with a rich chocolate taste, just a real paradise for chocoholics. By the way, many who tried the original Sacher cake complained that it was rather dry, but you can’t say the same about my Sacher, it is very tasty and not at all dry. I highly recommend you treat your favorite chocoholics with this delicious masterpiece!

Cooking:

Break the chocolate into pieces and melt in a water bath or in the microwave (I prefer the microwave). Cool slightly.

Beat soft butter a little with half the sugar and vanilla sugar.

Add yolks, beat again.

Add chocolate, beat.

Beat egg whites until stiff peaks, gradually adding the second half of the sugar. Let me remind you that the whites must be whipped with clean, dry whisks in a clean, dry container.

Add the beaten egg whites to the chocolate mass in parts, each time, very carefully mixing them with a spatula from the bottom up.

Then sift the flour in parts from above, also gently mixing it from the bottom up, trying to keep the mass as airy as possible.

Cover the bottom of the form with parchment paper, grease the sides with a little oil (my form is 22 cm in diameter).
Carefully transfer the dough into the mold and smooth with a spatula.

Put in a preheated oven at 180 degrees, bake for about 25-35 minutes. Be careful not to overcook the biscuit in the oven, you do not need it to dry out, it may take less time for your oven. Check with a skewer, if there is no raw dough on it, but there are some wet crumbs, then this is quite normal, then the biscuit is ready.
Cool the finished biscuit completely.

Apricot confiture (jam or jam is also suitable) beat with a blender for a smoother consistency.

Cut the biscuit into two cakes, also trim the top cake on top if necessary.
Put the first cake on a plate porous side up, distribute about half of the confiture.

Cover with the second cake, cover tops and sides of the cake with confiture. Place in refrigerator while preparing frosting.

Ready for frosting.
Break the chocolate into pieces and place in a bowl.

Heat the cream and butter until very hot (it is necessary that the butter melts, but the mass should not boil).
Pour the hot cream over the chocolate and immediately begin to stir vigorously. At first it will seem that the mass is not homogeneous, but continue to mix vigorously until the mass is completely homogeneous, glossy, thick and shiny.
If the frosting is too runny, you can put it in the fridge for a while to thicken it up.

Which was invented by an Austrian confectioner. Gradually, it became the most popular Viennese dish in the world.

Franz Sacher was born in 1816. From the age of 14, he began to study cooking in the kitchen of the palace of Prince Metternich, which was known throughout the world. But in 1832 an unforeseen event happened. The prince officially announced that the chef would prepare an amazing dessert at the reception. But the latter suddenly fell ill, so the kitchen workers began to draw lots, which fell on Franz. The sixteen-year-old confectioner managed to really surprise his guests. The recipe for this dish has become available to everyone.

But, despite this, making a Sacher cake is quite difficult. In order to preserve its highest taste qualities, it will be necessary to choose the right sort of chocolate, flour and marmalade.

Let us dwell in more detail on the correct recipe for such a dish as the Sacher cake.

To prepare a biscuit you will need:

• 140 grams of butter;
• half a glass of powdered sugar;
• half (can be replaced with a bag of vanilla sugar);
• 6 pieces of eggs;
• 130 grams of chocolate (70 percent or more cocoa content);
• 110 grams of sugar;
• 140 grams of flour for baking.

In order to level the surface of the biscuit, you will need about three large spoons.

To prepare the layer you need:

• 200 grams of apricot confiture;
• two small spoons of cognac.

To prepare the glaze you will need:

• 200 grams of sugar;
• half a glass of water;
• 150 grams of chocolate (70 percent or more cocoa content).

Traditionally, Sacher cake is served with whipped cream.

The preparation of this dessert is as follows:

1. First you need to turn on the oven, setting the temperature to one hundred and seventy degrees so that it warms up optimally.

2. Lay baking paper on the bottom of a detachable form (24 cm), grease the sides with oil and sprinkle with flour. Excess must be carefully shaken off.

3. Carefully separate the eggs into yolks and whites. This must be done in such a way that they do not mix. In the future, we will beat the whites, and the presence of the yolk will make this process impossible.

4. Mix softened butter with vanilla sugar and powder. Next, we begin to gradually add the yolks to the mixture and beat the lush and strong mass.

5. Melt the chocolate in the microwave and gently fold into the mixture.

6. Beat whites with sugar until a steady state appears. To achieve this effect, you need to salt them a little and start beating them at a low speed of the mixer.

7. After the proteins turn into foam, you need to increase the speed and beat until soft peaks appear. This can be understood by the fact that the surface will become smoother, but they will no longer blur.

8. Then add sugar and beat until the whites become glossy and bright, and the peaks do not bend and keep their shape firmly.

9. Now put the whites, flour to the chocolate mixture and mix gently from top to bottom.

10. Put the dough into the mold and put in the oven. Keep the door ajar for the first fifteen minutes. Then carefully close it and bake for another hour. We take out the biscuit, let it stand for ten minutes in the form, then put it on the wire rack. It is better to bake a biscuit at night.

11. "Sacher" - a cake that has traditional design features. To do this, cut off the top of the biscuit so that it turns out perfectly even. Then it is divided into two parts and smeared with heated confiture. Put the cakes together and gently spread with warm jam. Put everything in the fridge and start frosting.

12. Make sugar syrup, cool it and mix with melted chocolate.

13. Grease the cake with icing. The festive table will undoubtedly decorate this delicacy! Important: after coating with glaze, put in the refrigerator for four hours.

Bon Appetit!