Sacher with cherry
12 servings
120 minutes
The Sacher cake is one of Austria's most famous desserts, created in 1832 by pastry chef Franz Sacher for the Viennese court. The classic version combines rich chocolate sponge with apricot jam, but this variant surprises with a cherry filling that adds a light tartness and freshness to the dessert. Airy layers soaked in aromatic cherry syrup are harmoniously complemented by soft chocolate ganache that envelops the cake in a smooth, glossy glaze. This dessert is distinguished by its exquisite taste and velvety texture, making it perfect for festive occasions and cozy tea times. The cherry notes combined with rich chocolate make the Sacher particularly memorable and unique.
1
Melt 125 grams of chocolate in a water bath. Set aside.
- Dark chocolate: 300 g
2
Mix softened butter with a mixer, add powdered sugar, egg yolks, vanilla seeds, and beat until the mixture is smooth.
- Butter: 130 g
- Powdered sugar: 150 g
- Chicken egg: 6 pieces
- Vanilla pod: 1 piece
3
Whip the egg whites and 100 grams of sugar to soft peaks. The foam should hold its shape and not drip from the whisk.
- Sugar: 500 g
4
Add half of the egg whites to the chocolate and gently mix with a spatula. Add the second half of the egg whites to the yolks and butter, mixing with a spatula. Then combine both mixtures and very gently mix with a spatula, using an upward motion.
- Sugar: 500 g
5
Add flour and gently mix the dough again with a spatula so it doesn't deflate. Place in a mold and send to a preheated oven at 200 degrees for 40 minutes. Let cool.
- Wheat flour: 130 g
6
Put cherries and 100 grams of sugar in a pot, bring the mixture to a boil, stir until all the sugar dissolves, add cognac, boil for no more than a minute, remove from heat and cool.
- Cherry: 250 g
- Sugar: 500 g
- Cognac: 2 tablespoons
7
Cut the cold cake into two layers. Spread cherry filling on the first layer. Divide the liquid left from the cherries into two parts to soak each layer. Cover the first layer with the second.
8
Break 175 grams of chocolate into pieces, add cream and 300 grams of sugar, place on medium heat, stirring until the mixture becomes homogeneous. Let it cool slightly. Pour the warm glaze over the cake on all sides and coat the sides. Place the cake in the refrigerator overnight.
- Dark chocolate: 300 g
- Cream 33%: 170 ml
- Sugar: 500 g