A layer of apricot jam underneath the chocolate fondant makes these cakes look like the classic Sachertorte.
It is necessary
- Cake - base:
- - 100 g of dark chocolate;
- - 100 g of oil;
- - 2 tbsp. orange liqueur;
- - 2 tbsp. flour "without top";
- - 2 large eggs;
- - 65 g of sugar;
- For the fruit layer:
- - 2 tbsp. with a top of thick apricot jam;
- - 0, 25 st. almonds;
- For fondant:
- - 70 g of dark chocolate;
- - 0, 25 st. cream;
- - 0.5 tbsp. brandy.
Instructions
Step 1
We divide the eggs into whites and yolks.
Step 2
Melt the chocolate with butter in a water bath, cool a little. Add yolks, liqueur, flour and mix until smooth.
Step 3
Beat the whites, adding sugar a little at a time, until stable peaks.
Step 4
Mix the proteins with the chocolate-butter mass in several steps using a spatula (movements from the bottom up) so that the first ones do not settle.
Step 5
We transfer the resulting mass to a mold lined with baking paper, and put in a hot oven (180 degrees) and bake "until a dry toothpick" (it all depends on your oven and the height of the mold, about 20 minutes).
Step 6
We take out the cake and set it aside to cool. In the meantime, grind almonds into medium crumbs and mix with apricot jam. Lubricate an almost cooled cake.
Step 7
For fondant melt chocolate with cream in a water bath, add butter and brandy and stir until smooth. Apply the fondant over the apricot jam and refrigerate until the fondant hardens.
