Sacher cake

Sacher cake

There is little more than a week to celebrate Valentine's. A week in which Bezzia We will propose different ideas to surprise your partner like this Sacher cake. Because, who wouldn't like to enjoy this chocolate cake as a dessert after a romantic dinner?

La sacher cakeThe recipe for which is guardedly guarded is still served in the sumptuous red rooms of the Viennese Hotel Sacher. With a simple brownie as a base, a filling of apricot jam and a chocolate glaze that covers it completely, who can resist?

Time: 1h30min
Difficulty: Easy
For a mold of: 24 cm. diameter
Servings: 12

Ingredients

  • 100 g. pastry flour
  • 10 g. chemical yeast
  • 110 g. creamy butter
  • 110 g. icing sugar
  • 6 eggs (separated yolks from whites)
  • 110 g. almond flour
  • 150 g. dark chocolate 70% cocoa
  • 110 g. of sugar
  • 350 g. hot apricot jam

For coverage

  • 300 g. dark chocolate for coverage
  • 300 g. cream (35% mg)
  • 70 g. creamy butter

Step by step

  1. Heats the oven at 180º C. and grease and flour a 24 cm mold. removable.
  2. Sift the flour with chemical yeast and reserve
  3. Beat the butter and icing sugar until white.
  4. Add the yolks while we continue to beat.
  5. Add the almond flour and melted dark chocolate and beat again.
  6. Mount the whites and the sugar, and add them to the previous mixture with enveloping movements.
  7. Incorporate, to finish, the sifted flour and mix de enveloping shape until integrating.

Sacher cake

  1. Pour the dough into the mold and bake between 30 and 40 minutes or until the cake is done.
  2. Then, take it out of the oven and let it temper for 15 minutes before unmold on a wire rack.
  3. When the cake is totally cold open it in half with the help of a lyre or a good knife.
  4. Fill it with the half of the jam and with the other half brush both the surface and the edges of it.
  5. For prepare topping Melt the chocolate and butter with the hot cream. When the chocolate is melted, mix carefully and cover the cake with a first layer of frosting, smoothing the surface with a spatula.
  6. Put in the fridge for 10 minutes so that the chocolate hardens and then bathe with the rest of the coverage that you will have tempered in a water bath.
  7. Decorate to your liking.

Sacher cake


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