Sachertorte is a visiting card of Austrian confectioners. The cake, whose recipe was invented by Franz Sacher, has fans all over the world. There are even imitations of the original recipe that claim the glory of the original recipe. Tourists who come to Vienna traditionally visit the Sacher Hotel to enjoy a piece of the famous cake with a cup of coffee.
It is necessary
- For a biscuit.
- Eggs - 7 pcs,
- sugar - 175 grams,
- flour - 120 grams,
- cocoa powder - 40 grams,
- ground hazelnuts - 40 grams,
- butter - 100 grams,
- bitter chocolate - 40 grams,
- 1 tablespoon of butter and flour for dusting the mold.
- For filling and glaze.
- Apricot jam - 300 grams,
- dark chocolate - 150 grams,
- butter - 50 grams,
- cocoa powder - 1 tbsp. the spoon,
- dark rum - 20 ml,
- sugar - 50 grams,
- water - 5-6 tbsp. spoons.
Instructions
Step 1
Sift the flour along with the cocoa to avoid clumping. Grind the hazelnuts and mix with the flour mixture.
Place pieces of dark chocolate in a bowl of butter and melt in a water bath.
Step 2
Separate the whites from the yolks. Pour the whites into one bowl, and the yolks into the other, add half the sugar to the yolks.
Beat the yolks with sugar with a mixer until a white porous mass is obtained.
Step 3
Beat the whites into a cool foam. When the mass has doubled, add the remaining sugar and beat again.
Step 4
Mix the whipped yolks with the whites and add the flour, cocoa and nuts mixture. Mix the mass with melted chocolate and butter. We try to preserve the porosity of the dough.
Step 5
Grease the baking dish with fat to avoid the biscuit sticking to the walls of the baking dish. Pour the dough into a mold and place it in a pre-oven at 180 degrees. Bake the biscuit for 15-20 minutes, then cool the biscuit.
We even out the upper part of the biscuit as much as possible and cut it into two cakes.
Step 6
Heat the apricot jam with two tablespoons of water over low heat and rub the mixture until a homogeneous mass is formed and all the pieces disappear.
We coat the bottom cake with half the mass of jam. Distribute the jam evenly, soaking the biscuit well. Put the second cake on top, which we coat on top and on the sides with the remaining jam.
Step 7
Break the chocolate into small pieces and melt in any convenient way.
Remove the melted chocolate from the heat and add the butter. Mix with a wooden spatula.
Step 8
Mix sugar and water in a saucepan or ladle, put it on a small fire and let it simmer for a few minutes until syrup forms.
Grind rum with cocoa powder until smooth.
With a wooden spatula, grease the biscuit with chocolate icing to obtain a smooth surface.
We put the cake in a cool place - in the refrigerator, if it's very hot - until the icing hardens. The cake can then be served.
