Anyone who has been to Vienna is well acquainted with this Austrian dessert. It is served in any cafe, pastry shop and even restaurant. The fame of the Sacher cake, named after its inventor, confectioner Franz Sacher, has long crossed the borders of Austria!

Now it is popular all over the world, and you can find it in any cafeteria. Despite the simplicity of the ingredients - chocolate sponge cake, apricot jam and a thick layer of chocolate icing - the taste of the cake is simply divine! Here is a classic Sachertorte recipe.

Name: Sacher cake Date added: 30.07.2015 Cooking time: 10 o'clock Recipe servings: 12 Rating: (4 , Wed 4.25 out of 5)
Ingredients

Product	Quantity
For the test:
Flour	140 g
Sugar	110 g
Vanilla sugar	1 sachet
Chocolate	130 g
Eggs	6 pcs.
Butter	140 g
Powdered sugar	110 g
For filling:
Apricot confiture	200 g
Cognac	2 tsp
For the glaze:
Sugar	200 g
Water	125 ml
Chocolate	150 g

Recipe

Chocolate for this cake should only be dark, with a high cocoa content (at least 70%). First, take the eggs and carefully separate the whites from the yolks. Place the egg whites in the refrigerator – they will whip better when chilled. Soften the butter to room temperature, beat with a mixer with powdered sugar and vanilla sugar.

Add egg yolks to the resulting butter mixture one at a time, whisking constantly. You should get a fluffy mass. Meanwhile, melt the chocolate in a water bath and gradually add it to the egg-butter mixture. Remove the egg whites from the refrigerator, add salt and start beating at low speed. When it becomes foamy, increase the mixer speed.

Beat until the whites begin to form soft peaks. Add sugar to the whites in small portions and beat at high speed until sharp, glossy peaks that hold their shape well. Fold the whipped whites little by little into the chocolate mixture. Sift the flour on top through a fine sieve. Mix everything very carefully until smooth.
Classic serving of Sachertorte with whipped cream. Stirring movements should be “folding”: from top to bottom. Place the resulting dough in a springform pan with a diameter of 22-24 cm, after greasing the inside with butter and sprinkling with flour. Preheat the oven to 170º, insert the mold with the dough into it and bake. Keep the oven door slightly open for the first 15 minutes.

After this, close the oven and bake for another 35-40 minutes. Remove the finished biscuit from the oven, but do not remove it from the mold for another 10 minutes. Therefore, remove the mold and let the biscuit cool on a wire rack. It is advisable that the sponge cake rest for 5-6 hours before assembling the cake. It is very convenient to bake it in the evening and assemble the cake in the morning.

Before assembling, cut the finished biscuit in half. According to Sacher's rules, the top of the sponge cake is cut off to create a perfectly flat surface, but if desired, you can “level” it with icing. The confiture needs to be heated and cognac added to it for flavor. If you want to get a homogeneous confiture, then you should grind it through a sieve.
Sacher cake in chocolate glaze Then spread the confiture on the bottom cake layer of the sponge cake, put the top cake layer on it, spread it and thoroughly coat the sides of the cake. Place the dessert in the refrigerator so that the jam “sets.” For the glaze: add sugar to 125 ml of water, place the saucepan on low heat and stir constantly to form a sugar syrup. Boil.

As soon as the syrup boils, stop stirring it and skim off the foam from the surface. Cook the syrup for 7 minutes, then turn off the heat and cool the syrup to room temperature. Melt the chocolate in a water bath and carefully pour into the cooled syrup in a thin stream.

Mix until smooth and homogeneous. Remove the cake from the refrigerator and pour the glaze over the top and sides to create an even layer. After this, let the cake sit for 4 hours. In Austria, it is customary to serve Sachertorte with whipped cream. Bon appetit!

The Austrian Sacher cake, the recipe of which is kept in strict secrecy, was invented more than a century ago and has not lost its popularity. If you want to learn all the intricacies of making a delicious chocolate dessert, this article is for you.

This cake was invented 180 years ago by the young pastry chef Franz Sacher and prepared for the minister and his guests.

The refined public liked the dessert, and a few years later Sacher opened his own store, where he established its production. The secret of preparation was kept strictly secret, was a family property and was passed down by inheritance.

Nowadays, many pastry chefs are trying to prepare a cake as tasty as the original recipe, which is why many options for baking it have appeared. But the Sacher family still holds the secret, and you can try the original dessert in Vienna, in the cafe-patisserie of the Sacher Hotel.

Sachertorte - classic recipe

The classic cake recipe contains ground almonds. It gives baked goods a special, refined aroma. To make the cakes dark, in addition to chocolate, add high-quality cocoa powder to the dough.

No cream is used for the layer. For impregnation, you always use apricot jam.

The cake is topped with chocolate glaze. As a decoration, they make an inscription with the same name - Sachertorte.

Austrian cake recipe

Those who have tried the real Austrian Sachertorte, which is sold in the restaurant of the Sacher Hotel, say that it is an indescribable pleasure. It is almost impossible to replicate the taste of chocolate dessert. And it’s not only about the recipe - it can be found in many cookbooks, but also about the cooking technology.

For an Austrian cake according to the classic recipe, you will need the following products:

• butter;
• eggs;
• cocoa powder;
• apricot jam;
• bitter chocolate;
• raw sugar;
• flour;
• ground almonds.

For baking you also need a mold with a diameter of 23 cm, parchment, a mixer and an oven. For fudge - chocolate and cream.

Cooking in Austrian style

Kneading the dough will not take much time, so it is advisable to turn on the oven in advance and grease the baking dish, lining it with parchment.

Cooking steps:

1. Beat 125 g butter with a mixer with 1 tbsp. sugar, add 3 eggs one at a time.
2. Melt a chocolate bar (100 g), 1 tbsp. flour and 1 tbsp. l. sift cocoa, add along with 2 tbsp. l. almonds into the butter-egg mixture.
3. Pour into the pan and bake for about an hour.
4. Cut the finished cooled cake, layer with hot apricot jam, coat the cake on top and sides.

Cover the top of the dessert with chocolate glaze made from 160 ml of cream and 200 g of chocolate.

Chocolate dessert

This chocolate dessert recipe does not contain flour, so it turns out tender and juicy. It does not need impregnation.

Products:

• kernels of nuts (walnuts) – 150 g;
• butter – 125 g;
• powdered sugar – 100 g;
• eggs – 2 pcs.;
• dark chocolate – 100 g;
• milk chocolate – 50 g.

Step by step description:

1. Grind the nuts until they become flour.
2. Add powder to the butter and beat.
3. Break the eggs, separating the yolks from the whites.
4. Add yolks and nuts to the butter, beat.
5. Break the chocolate and melt it in the microwave (4 minutes).
6. Pour the melted chocolate into the butter mixture and stir.
7. Beat the whites until stiff peaks form and add to the rest of the mixture. Stir gently.
8. Transfer the dough into a 12 cm diameter mold.
9. Bake for about an hour.

The inside of the finished cake will remain slightly moist because there is no flour.

It needs to be cooled, removed from the mold and decorated with whipped cream.

With almonds in a slow cooker

Baking time will depend on the multicooker model. If after the sound signal the cake remains unbaked, you can increase the time by another 20 - 30 minutes.

Products:

• wheat flour – 100 g;
• almond crumbs – 1 tbsp. l.;
• butter – 100 g;
• eggs – 5 pcs.;
• granulated sugar – 150 g;
• dark chocolate bar – 130 g.

The following will go into the glaze:

• butter – 60 g;
• dark chocolate two thirds of the bar - 80 g.

Fruit impregnation:

• non-cold water – 50 ml;
• apricot jam – 160 g.

Preparation:

1. Melt the sweet bar. Combine with butter, yolks and half the sugar.
2. Beat the white part with the remaining sugar until a white, stable foam.
3. Add the whites to the chocolate-butter mixture, add flour and almond crumbs.
4. Bake for 45 minutes in the “Baking” mode, having previously greased the multicooker bowl with oil and sprinkled with flour.
5. Remove the finished cake using a steamer stand and place on a wire rack to cool.

To complete the preparation, you need to cut the cake in half and soak it with hot apricot jam. Then cover with chocolate glaze.

Dessert from Alexander Seleznev

This cake is a chocolate sponge cake. His recipe is quite simple, but requires strict technology, otherwise the cakes will turn out dry and hard.

Products for the crust:

• fattier butter – 135 g;
• sweet powder – 45 g;
• dark chocolate bar (75% cocoa) – 135 g;
• eggs – 6 pcs.;
• salt – 2 g;
• vanillin – 1 tsp;
• regular white sugar – 180 g;
• premium flour – 135 g;
• pitted apricot jam for filling – 300 g.

Finishing products:

• dark chocolate – 100 g;
• cream (33%) – 85 g;
• homogeneous apricot jam – 165 g;
• butter – 35 g;
• cocoa powder – 25 g;
• honey – 35 g.

Preparation:

1. Beat soft butter with powder until smooth.
2. Chop the chocolate bar and melt in the microwave or in a water bath until liquid.
3. Every 30 seconds, the chocolate should be removed from the microwave and stirred. If you don't do this, it may burn.
4. Beat warm (not hot!) melted chocolate with butter.
5. Separate the whites from the yolks of the eggs.
6. Add a pinch of salt and vanilla sugar to the chocolate-cream mixture.
7. Mix the butter with the yolks, adding them one at a time.
8. Beat egg whites with sugar until white, stable foam.
9. Pour the chocolate mixture into the whipped whites and mix gently with a spoon.
10. Add flour to the protein-butter mixture little by little. You need to do everything quickly so that the dough remains light and airy.
11. Place the finished dough in a silicone mold. The cake should be tall, at least 6 cm in height.
12. Place in a hot oven. Bake for 1 hour at 180°C. Remove the finished crust from the oven and cool.
13. Remove from the pan and cut off the top with a long, sharp serrated knife. Then cut the cake in half horizontally so that you get two identical parts.
14. Add a little water to the thick apricot jam for the filling and heat to a boil.
15. Grease the cakes with hot confiture (apricot jam). The more liquid it is, the better the cake will be soaked.
16. To prepare the chocolate coating for the cake, you need to mix melted chocolate, hot cream, soft butter, honey, apricot jam and cocoa. Beat everything with a blender for about a minute.
17. Cover the top and sides of the cake with the mixture.

You can use dried apricots for decoration.

Here is this interesting recipe:

• butter – 210 g;
• honey – 100 g;
• chocolate – 200 g;
• hot water – 200 ml;
• soda – 1 tsp;
• flour – 200 g;
• sugar – 200 g;
• eggs – 3 pcs.;
• cocoa powder – 1 tbsp. l.;
• dark chocolate for glaze – 100 g;
• water for glaze – 50 ml;
• honey for glaze – 70 g.

Preparation:

1. Mix butter with honey and sugar.
2. Without stopping beating, add 3 eggs one at a time.
3. Combine flour with soda and cocoa.
4. Melt the chocolate.
5. Add chocolate and flour to the butter mixture.
6. Pour a glass of boiling water into the dough and stir.
7. Transfer to greased pan.
8. Place in a hot oven for about an hour.
9. For the glaze, melt a broken chocolate bar with honey and water.
10. Cover the finished cooled cake with glaze and decorate with whipped cream.

For chocolate lovers, Viennese cake is a real find. You can experiment with jam by replacing apricot with apple or raspberry, or using milk chocolate instead of dark chocolate. There are a lot of options, but it’s worth remembering that once you’ve moved away from the classic recipe, you can’t call your culinary masterpiece a Sachertorte.

Cooking instructions

8 hours 30 minutes Print

1. Beat softened butter 170 g with a mixer with 50 g of sugar. Mixer tool It is convenient to beat egg whites, as well as knead other substances like minced meat or dough, not by hand (as this requires effort and time), but using a mixer like a KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor.

2. Carefully separate the whites from the yolks. Place the whites in the refrigerator.
Crib How to separate whites from yolks

3. Break 60 g chocolate into pieces and melt in a water bath. Cool to body temperature. Pour chocolate into whipped butter. Add vanilla sugar and cognac to the chocolate-butter mixture and mix well with a mixer until smooth. Without stopping whisking, add the yolks, one at a time, into the chocolate-butter mixture and beat until a homogeneous mixture is obtained.
Crib How to beat egg whites

4. Pour boiling water over almonds and leave for 1 minute. Then peel the almonds, dry and grind with a blender.

5. Sift the flour into a bowl, add baking powder and cocoa. Mix.

6. Beat the chilled whites with a mixer. Beat at minimum speed first, then gradually increase the speed. At the end of whipping, gradually add the remaining 100 g of sugar and beat well until a stable, firm foam is obtained. Place half of the whipped whites into the chocolate-butter mixture, add flour mixed with cocoa and baking powder, sprinkle with chopped almonds and gently mix the dough from bottom to top.

7. Add the remaining whipped whites and gently mix the dough again. Place the dough in a greased or parchment-lined springform pan.

8. Bake the biscuit at a temperature of 170–200 degrees for 50–70 minutes. Remove the finished biscuit from the mold and leave to rest for at least 8 hours.

9. Heat the apricot jam a little. Cut the sponge cake horizontally into 2 layers and spread apricot jam on one layer. Cover the greased cake with the second cake and coat the entire cake on top and sides with jam.

10. For chocolate glaze: break the chocolate into pieces, put in a saucepan and melt in a water bath until liquid. Add milk to melted chocolate and stir well. At the very end, add a piece of butter or heavy cream and stir well again until the butter has melted and the chocolate has a uniform consistency. Cool the chocolate and pour melted chocolate over the top and sides of the cake.

In order to prepare an incredibly delicious dessert in the form of Sachertorte, you don’t need to leaf through a bunch of cookbooks. Read the article and you can make the most delicious cake.

Sachertorte is a popular chocolate dessert. It is baked by confectioners from all countries and millions of housewives around the world. The recipe for this cake was invented by 16-year-old Austrian pastry chef Franz Sacher.

This is a classic dessert of Viennese cuisine with flavor and harmonic characteristics. The chocolate sponge cake is soaked in apricot confiture, whipped cream, and coated with dark chocolate on top and sides.

This cake will be a great addition to any holiday, especially... After all, kids love chocolate sweets.

The secret of the Sachertorte

A piece of the signature Sachertorte

Using only dark chocolate (70% and above), natural butter, with the addition of cognac and almonds. This is the secret of the Sachertorte. To make the chocolate glaze tender, you need to add heavy cream to it.

Many confectioners replace chocolate with cocoa - this is allowed. The apricot confiture with which the cakes are soaked is a jelly-like jam.

Important: If you don’t have confiture, you can replace it with apricot jam. Liquid jam will not work as it will spread unsightly.

Classic Sachertorte recipe with photo

Important: If you have never made a sponge cake, then making such a cake will be easy by following the step-by-step instructions.

Classic Sachertorte recipe with photo:

Ingredients:

• Dark chocolate - 240 grams
• Sugar - 150 grams
• Natural butter - 200 grams
• Premium wheat flour – 150 grams
• Chicken eggs - 6 pieces
• Cognac - 1 tablespoon
• Baking powder - 1 sachet
• Cocoa powder - 30-40 grams
• Almonds - 50 grams
• Apricot confiture or jam - 200 grams
• Vanillin – 1 sachet
• Milk - 4 tablespoons

Preparing the biscuit:

The process of making Sachertorte

1. Beat 170 grams of natural butter with 50 grams of sugar

2. Melt the chocolate in a water bath, cool and mix with whipped butter

3. Add cognac and vanillin to the resulting mass

4. Mix everything with a mixer. Add egg yolks, beat

5. Grind the almond kernels in a blender

6. Sift the flour, mix it with baking powder and cocoa powder

7. Beat chilled egg whites with 100 grams of sugar. You should get a thick foam

8. Place half of the whipped egg white into the chocolate and butter. Add almonds, mixed flour, cocoa and baking powder. Mix everything thoroughly and add the remaining whipped egg white.

9. Preheat the oven to 200 degrees

10. Grease the mold with oil and place the dough into it. Place in the oven and bake for 30-40 minutes

Tip: Once the sponge cake is ready, remove it from the oven and leave it on the counter to cool.

Preparing the glaze:

1. Melt the remaining chocolate in a water bath

2. Add milk or cream, butter and mix everything thoroughly

3. When the mixture boils, turn it off

Cake forming:

• While the glaze is preparing, cut the sponge cake into two parts.
• Warm the apricot jam a little in a water bath and brush the cakes on all sides with it.
• Combine the cakes and generously brush them with chocolate glaze
• Place the cake in the refrigerator for 2 hours to soak

Tip: You can decorate the top of the cake with pieces of dried apricots, whipped cream, or make a personal inscription of the Austrian confectioner using dark melted Sacher chocolate. Serve this cake with coffee without sugar.

German Sacher cake, recipe

Sacher cake according to a German recipe

The Germans adapted the recipe for this cake for themselves. It is not important to use only butter in it. It can be replaced with other fat, such as margarine.

The German Sachertorte, the recipe for which is as simple as the Australians, consists of two separately baked sponge cakes. It contains twice as much almonds, and the cocoa content of the chocolate may not be as dark (less than 70%).

Important: Due to the fact that the cakes are baked separately, it takes more time to soak the cake - up to 8 hours.

Otherwise, the cake is prepared in the same way as according to the classic Austrian recipe.

Austrian, Viennese Sachertorte, recipe

A piece of Viennese Sachertorte

Austrians consider this cake their landmark. If friends or relatives from another country come to a Viennese family, the hostess will definitely prepare Sacher torte for her dear guests.

Important: If you want to make a real Austrian, Viennese Sacher cake, then use only dark chocolate for the dough and glaze.

You can adapt this recipe for yourself and add cocoa instead of chocolate, and use creamy margarine instead of butter. But then this cake will not be called “Sacher”, but will simply be a chocolate sponge cake with jam filling.

Sacher Torte from Tatyana Litvinova

Tatyana Litvinova tries the cake

Tatyana Litvinova is a former athlete, and now she is an excellent pastry chef and cook. She can cook any dish and make it unique in taste. Sachertorte from Tatyana Litvinova is a true masterpiece of chocolate craftsmanship.

Video: Chocolate Sacher Torte - Everything will be delicious. Issue dated 11/22/15

The video tells how this charming woman, a housewife, a mother and just a woman, prepares an Austrian cake.

Recipe for a Lenten version of Sachertorte

Lenten Sachertorte

A real Sacher cake is rich and rich in calories. But sometimes you need to serve something tasty and lean on the table. Despite the fact that the recipe for a lean version of Sachertorte does not contain milk, eggs or butter, it will turn out luxurious and solemn.

This cake will taste a little different from its real Viennese brother, but it will not be inferior to it at all. So, the recipe:

Ingredients - dough:

• Sugar - 250 grams
• Vegetable oil - 250 grams
• Almond milk – 500 ml
• Dark chocolate – 100 grams
• Premium flour - 600 grams
• Cocoa - 5 tablespoons
• Baking powder - 2 teaspoons
• Salt - 0.5 teaspoon
• Lemon juice - 2 tablespoons

Ingredients - cream:

• Brewed strong black tea - 270 ml
• Dark chocolate – 300 grams
• Apricot jam – 200 grams

For decoration:

• A little grated chocolate
• Dried apricots - 7 pieces

Preparation:

1. Place chocolate in a bowl, add warm milk, stir

2. Add vegetable oil and sugar

3. Add cocoa, salt and baking powder, mix

4. Add flour, pour in lemon juice and mix thoroughly

5. Pour half the dough into a greased pan and bake in the oven - 180 degrees, no more than 35 minutes

6. Do the same with the second cake layer. After baking, the cakes need to cool

7. Prepare the tea and while it is hot, break the chocolate, put it in a bowl of tea and stir

8. Take another pan (larger), pour cold water into it and put ice cubes

9. Place a bowl of chocolate and tea in this pan with ice and start whisking with a mixer.

10. Spread the cakes with jam and connect them together

11. When the glaze begins to harden, spread over the entire surface of the cake.

12. You can decorate the top of the cake with grated chocolate or almond flakes.

How to cook Sachertorte in a slow cooker?

A multicooker is a real assistant for modern housewives. You can cook first and second courses, as well as desserts in it. How to cook Sachertorte in a slow cooker?

Important: It is easy to prepare Sachertorte according to any recipe in a slow cooker. So make the dough the way you like.

Tip: To prevent baked goods from sticking to the walls of the bowl, grease it with heated butter.

Cooking process:

1. Lay out the finished dough and select the baking mode

2. Bake the sponge cake for 60 minutes

3. After the signal for the end of baking is received, do not rush to remove the cake from the multicooker. Leave it to cool for 30 minutes

4. After this time, take out the cake, brush with jam and pour glaze over it

Important: Do not overcook the cake after baking in a slow cooker, otherwise it will become stale.

How to make glaze for Sachertorte?

Chocolate frosting for any cake must be the right consistency.

Important: Do not overcook the glaze, otherwise it will become rancid and tasteless. At the same time, it must be cooked. If you turn off the heat ahead of time, the glaze will not thicken and the cake will turn out unattractive.

So, how to properly prepare icing for the Sachertorte?

Cooking features:

1. Mix cocoa and sugar in the proportions indicated in the recipe

2. Take warm milk and add cocoa and sugar to it, mix well

3. Heat some butter in a saucepan and pour the sweet milk-chocolate mixture into it

4. Cook with constant stirring for about 10 minutes. When the mixture begins to thicken and darken a little, remove from heat and coat the cake.

Sachertorte should be served with coffee and whipped cream

If you are preparing such a dessert for the first time, then something may not work out. If you are a home pastry chef and desserts are your thing, then this cake will turn out excellent.

Tip: Follow the instructions for making the Sachertorte to ensure everything is done correctly.

Tip: Do not bake the cake right before serving; it should soak in the refrigerator for at least 2-5 hours.

This dessert will please all household members and guests without exception. Even if someone doesn’t like sweets, they won’t be able to refuse a chocolate treat.

When serving this cake, offer unsweetened coffee or warm thick cream. Bon appetit!

Video: Sacher Cake

Video: Mirror Chocolate Glaze - Grandma Emma's Recipe

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

The Sachertorte is shrouded in culinary myths and legends, and because of this, many housewives are afraid to prepare the Sachertorte at home. I will hasten to dispel some of your fears and say that there is nothing complicated in preparing the Sachertorte.

Perhaps the most variable part of the recipe, I would call the apricot confiture: it must be made from selected ripe apricots, be of the correct consistency (not spread, spread or harden in the cold), and, of course, be tasty. Therefore, I prepared the apricot confiture for the Sacher torte myself, and was 100% confident in this ingredient. See the recipe.

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

Ingredients for a 26 cm pan:

Chocolate sponge cake:

• 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

Syrup for soaking the cake:

• 150 ml. water
• 40 g sugar
• 20 g cocoa powder
• 2 tbsp. Roma or Bredi

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 confiture or jam

How to make Sachertorte at home:

To prepare the Sachertorte, we start with the chocolate sponge cake. We break the chocolate into pieces and put it in a water bath so that by the time we need it, the chocolate will completely melt and become liquid.

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

Beat the butter and powder with a mixer until smooth.

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

In the same way, gradually introduce liquid chocolate.

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

Take the whites out of the refrigerator, add a pinch of salt, and beat until they begin to whiten. It should look something like my photo.

Carefully, in small portions, begin to introduce the whipped whites into the butter-chocolate mass.

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

And the last stage: add sifted flour in small portions.

And in the same way, carefully stir in the flour with a spatula until the dough is completely homogeneous for our chocolate sponge cake for the Sachertorte.

At the end, taste the dough: if you feel that air bubbles are bursting on your tongue, then you have done everything right: the chocolate sponge cake will rise, it will turn out fluffy and airy, despite the dense butter dough and the absence of baking powder.

Grease the baking dish with vegetable oil and dust with flour.

Transfer the chocolate biscuit dough into the prepared pan, level it with a spatula, and place it in a preheated oven at 180 degrees. oven for 40 minutes. Grill position in the middle, heating from below and from above.

Remove the finished chocolate cake from the oven and let it cool completely.

Preparing chocolate ganache:

Break the dark chocolate into small pieces.

Mix the 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 cake ganache with a whisk, achieving homogeneity.

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

Syrup for soaking the cake:

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 our syrup for soaking the cake aside until it cools completely.

Assembling the chocolate Sacher cake:

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

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

Place the top of the cake face down on a flat plate or a special stand - this will be the lowest layer of the Sacher chocolate cake. Spread the first cake layer with chocolate ganache. About half of the total chocolate ganache is used for the cake; we leave the remaining ganache at room temperature and then use it to level the cake.

Cover the bottom layer with ganache with the second cake layer, and coat it with apricot confiture or jam.

Cover the apricot layer with the third chocolate layer, and cover the entire cake with apricot jam, including the sides of the cake. In this form, we put our chocolate cake in the freezer for about 40 minutes, so that the apricot confiture hardens properly and all the layers “set.”

After the specified time, remove the cake from the freezer and level the cake with the remaining chocolate ganache. This step is optional and can be skipped. We send the cake back to the freezer to wait for frosting.

Mirror chocolate glaze:

This chocolate mirror cake frosting is perhaps the most interesting frosting I have ever made. A mirror chocolate glaze is prepared to cover the cake with gelatin, based on cocoa without butter. The finished cake looks very elegant and beautiful, so I strongly recommend that you learn how to prepare and work with this glaze.

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 gelatin into a cup and fill it with warm water. Place the cup of gelatin in a water bath and stir occasionally until the gelatin is completely dissolved.

Mix sugar and cocoa in a saucepan and stir with a whisk.

Add water and cream to dry ingredients.

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

Place 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 wait until the glaze has cooled a little, but is still hot (about 60 degrees) and add gelatin.

Next we need to cool the mirror chocolate glaze to a working temperature of 37 degrees. The glaze will be quite liquid, don’t let that scare you. If you have a cooking thermometer, great; if you don’t, don’t worry. Just apply a drop of glaze to 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.

We take the cake out of the freezer and place it on a wire rack. Next, pour the mirror chocolate glaze on top and quickly level the surface with a spatula or long knife. Due to the fact that the cake is cold, the icing will set quickly and lie flat. Let the remaining glaze drain freely and put the almost finished chocolate Sacher cake in the refrigerator.

Before serving, be sure to remove the chocolate Sacher torte from the refrigerator at least one hour in advance and leave it at room temperature. All chocolate ingredients and butter sponge cake should melt slightly.

When cold, it will simply be a dry chocolate cake with frosting. And only when the chocolate Sacher torte reaches room temperature will you be able to experience all the magic and enchantment of the taste of this famous Austrian dessert.

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