Sacher
10 servings
30 minutes
"Sacher" is a dessert that got its name (like many other dishes at the time) from the name of its creator, confectioner Eduard Sacher. The Austrian Sachertorte is often confused with "Prague", but the latter was invented in Soviet times by analogy, and it was most likely named so because it was first served in a Moscow restaurant of the same name. The original "Sacher" (there are many other versions) has two layers of apricot jam and is covered with dark chocolate glaze. The top of the biscuit is always cut off so that the surface of the cake is even.
1
Melt 200 g of chocolate in a water bath (the bowl should not touch the water).
- Dark chocolate: 400 g
2
Meanwhile, beat the softened butter with powdered sugar and vanilla sugar in a blender until fluffy. Gradually add the yolks.
- Butter: 150 g
- Powdered sugar: 125 g
- Vanilla sugar: 8 g
- Egg yolk: 7 pieces
3
Preheat the oven to 180°C. Grease the cake baking pan with butter. In a clean, fat-free bowl, beat the egg whites with a pinch of salt and 125 g of sugar until stiff peaks form.
- Egg white: 7 pieces
- Salt: pinch
- Sugar: 375 g
4
Add melted chocolate to the yolk mixture. Gradually add the egg whites and flour, trying not to mix the egg whites too long, otherwise the cake won't be fluffy. Transfer the mixture to a baking pan and bake for 1 hour.
- Dark chocolate: 400 g
- Egg white: 7 pieces
- Wheat flour: 150 g
5
Prepare apricot jam. If it has particles, it should be strained through a sieve or blended until smooth.
- Apricot jam: 200 g
6
Take the cake out of the oven and let it cool. If a dome forms on the surface of the cake, you can leave it to cool upside down, and even press it with something heavy if desired.
7
Cut the cake lengthwise into two parts. Cover the bottom part with a generous layer of jam. Top with the second half and cover the cake with jam on all sides.
- Apricot jam: 200 g
8
To make the glaze, break 200 g of chocolate into small pieces. Mix 250 g of sugar with 170 ml of water in a saucepan, heat for a few minutes, and let it cool. Melt the chocolate in the warm caramel.
- Dark chocolate: 400 g
- Sugar: 375 g
- Water: 170 ml
9
Quickly cover the cake with icing (it's very convenient to place it on a baking rack set on a tray for this). Smooth the icing with a spatula and let it set at room temperature.