Among the chocolate cakes par excellence we find the Sacher cake, a typical Austrian dessert originally from Vienna, which owes its name to the young pastry chef who created it Franz Sacher
Ingredients FOR THE MIXTURE
- 140 g butter
- 110 g dark chocolate
- 90 g 00 flour
- 80 g icing sugar
- 40 g caster sugar
- 25 g almond flour
- 5 yolks
- 4 egg whites
Ingredients FOR COVERING AND FILLING
- 250 g dark chocolate
- 250 g apricot jam
- 150 g fresh cream
FOR THE MIXTURE
Whip butter with icing sugar for a long time. Then add the yolks, one at a time, then the melted chocolate at a temperature of 45 ° C, finally the flour.
Whip egg whites with a pinch of salt; when they begin to be frothy, add the granulated sugar, continuing to whip.
Add 2 spoonfuls of meringue in the cake dough and mix, then gently add the remaining meringue.
Pour the mixture in a hinged mold (ø 22 cm), greased and floured and put in the oven at 170 ° C for about 45 minutes.
Remove from the oven and turn out the cake; let it rest upside down for 2 hours.
FOR FILLING AND COVERING
Bring boil the apricot jam with 40 g of water in a saucepan, then blend it to make it smooth. Let it cool down.
sectioned half the cake and fill it with part of the jam; brush it also on the surface and on the edges with the jam and put it in the refrigerator for 30 minutes.
Heat the cream until almost boiling and pour it on the chopped chocolate, making it melt.
Place the cake on a wire rack and pour the chocolate over it, spreading it with a spatula to make it fall even along the edges.
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