Description
Sacher cake (Sachertorte) is a chocolate cake, by far the most well-known and appreciated in the world. This chocolate elegance, one of the traditions in Austria, was born thanks to a 16-year-old apprentice to pastry chef Franz Zaharu (Franz Sacher) in 1832. The story says that a young Franz, replacing the day of the sick, the chef had to prepare dessert for the gourmet Prince Von Mitternich Winnesburg. Hesitation, he decided to combine a simple, traditional ingredients such as chocolate and jam, having a sweet and pleasant dessert. The cake was a huge success, learned about it around the world. Thousands of people continue to cook it, but this recipe is jealously kept in Vienna. It can be ordered by mail, but if this is not possible, please come to me. Let not the original, but I assure you, very tasty!!!
Ingredients
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Butter
150 g
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Dark chocolate
350 g
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Flour
150 g
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Salt
-
Chicken egg
8 piece
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Sugar
350 g
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Vanilla
1 pack
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Water
125 ml
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Jam
6 Tbsp
Cooking
Grease the pan and to put on the bottom baking paper.
Separate the whites from the yolks. Proteins are put into the cold, the yolks aside. Melt separately butter and chocolate. Oil pour into chocolate and mix thoroughly. In the slightly cooled mixture add the egg yolks and again mix well.
Beat egg whites with sugar and vanilla until peaks.
Gently stir 1/3 of the proteins in the chocolate mixture.
Add the flour, mix well.
Add the remaining egg whites and spread the batter in the pan. Put in a preheated 170 degree oven for about 50 minutes. I baked for 40 minutes, checking with a wooden stick.
When the cake is ready, remove from the oven and leave in the form for 5 minutes. When you see that the crust was separated from the walls of the mold, you can free.
Flip the cake from the top down to the bottom flat part of the cake was on top. Leave to cool.
When the cake has cooled, cut in half (I do this with a thread that was flat cut). Spread the bottom cake with jam (4 tablespoons).
Put the upper part of which oil it is heated with a mixture of 2 tablespoons of jam + 1 tbsp water. Leave for an hour.
Prepare the syrup: boil for 5 minutes from boiling the water with sugar. Remove from the heat. Add the syrup to the melted chocolate. Stir until a little thick.
Pour more than half of the glaze on the cakes, spread evenly and leave on overnight. In the morning to collect the icing around the cake and spread the sides of the remaining frosting to spread on top or around the edges in General, where necessary.
The cake is ready, it is served with whipped cream. I like it without them :-).
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