The cake, invented by the young chef Franz Sacher, has conquered the whole world! In what variations it is not cooked: with both cherry and raspberry jam! I offer you a classic version - with an apricot layer.
It is necessary
- For the cake:
- - 125 g of dark chocolate;
- - 125 g butter;
- - 150 g icing sugar;
- - 6 eggs;
- - 100 g of sugar;
- - 150 g flour.
- For the layer:
- - 250 g apricot jam;
- - 2 tbsp. cognac;
- For glaze:
- - 140 g of dark chocolate;
- - 140 g butter;
- - 2 tbsp. cocoa.
Instructions
Step 1
We take the oil out of the refrigerator in advance - it should soften. We divide the eggs into whites and yolks, put the first ones in the refrigerator.
Step 2
Melt the chocolate in a water bath. Beat the softened butter for a minute, then add the icing sugar and beat until a creamy homogeneous consistency (about 3 minutes). Add the yolks one at a time to the oil mixture, stirring thoroughly each time.
Step 3
Beat the whites into a foam with the addition of sugar. Add a quarter of the protein mass to the chocolate and mix gently. The remaining part, gently stirring with a spatula from the edge to the center, introduce into the oil mixture. Combine with chocolate mass.
Step 4
Pour in the sifted flour, quickly but gently mix, pour into a mold and bake for 45 minutes in an oven preheated to 200 degrees. Cool and leave overnight, and in the morning cut the biscuit into 2 cakes.
Step 5
For a layer, mix jam and cognac in a small saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 3 minutes. Remove from heat and cool slightly. Layer the biscuit with jam and coat the top and sides of the future cake with it. Wait for solidification.
Step 6
To prepare the glaze, melt all the ingredients in a water bath. Stir until smooth. Pour the icing over the cake (the layer must be thick!) And refrigerate overnight. Get it out half an hour before serving.
