Cake "Sacher"

Cake "Sacher" is a typical dessertViennese cuisine. This chocolate biscuit cake, sandwiched with apricot confiture and covered with chocolate glaze on top and sides. "Sacher" is usually served to the table with whipped cream.

Connoisseurs of this delicious cake argue about the number of layers of apricot jam in it. The fact is that the original Sacher Recipe, invented by Franz Zaher, was slightly changed by the son of Franz Eduard, who proposed instead of one layer of apricot jam from above, to use two layers: on top and inside the cake.

When cooking cake "Sacher" at home, you canindependently decide how many layers of jam to make. By the way, you can still make cognac or liqueur impregnation of the cake cake if you want to give it a special "zest".

Cake "Sacher"

For cooking, you will need:

• water 250 ml


• flour - 150 g


• eggs - 3 pcs.


• dark chocolate - 100 g


• sugar (not refined) - 250 g


• Butter - 125 g


• cocoa powder 25 g


• ground almonds - 60 g


• jam (confiture) apricot - 110 g


• chocolate glaze:
  
  
  • dark chocolate - 200 g
  
  
  • cream - 160 ml
  
  
  
  

Preparation

Prepare the oven for baking the cake, warming it to 180 ° C. Form a cake (round) with a diameter of 23 cm grease, its bottom lay parchment for baking.

In a water bath, melt the dark chocolate prepared for the dough with water. The melted mass is then cooled.

Beat with the help of a mixer with sugar, then,without stopping whipping, add eggs one at a time. Flour, cocoa powder, as well as ground almonds, sifting through a sieve, add to the mass, mix well.

Pour the dough into the prepared form, bake in the oven for about one hour. Ready cake for about 10 minutes leave in the form, then take it out on a grate and cool to room temperature.

The cooled biscuit cake is cut across into two equal parts. Lubricate the bottom part with abundant apricot jam or confiture, cover with the top part. Then cover the top with jam as well.

By the way, if jam for smearing cakescontains pieces of fruit, then before using it, it is useful to wipe the jam through a fine sieve: so it will become more uniform, and the surface covered by it will be more even. It is convenient to use jam heated, because in this case it is easier to work with.

For chocolate glaze dark chocolate melton a water bath with cream. The smooth homogeneous mass obtained generously covers the top and sides of the cake. If desired, decorate the cake with chocolate chips or chocolate medallions.

Note. When assembling a cake, the "evenness" of its surface is important (for the glaze to lie evenly). Therefore, if the sponge cake turns out slightly uneven when baking, it is recommended to gently cut the protruding parts.

Bon Appetit!