Austrian cake "Sacher"

Description

"Sacher& quot; chocolate cake, the invention of the Austrian confectioner Franz Sacher. Cake is a typical dessert of the Viennese cuisine and yet one of the most popular cakes in the world. No doubt you will like it! Especially for lovers of chocolate desserts. Do not judge strictly, this is my first recipe:)

Ingredients

Butter

100 g
Sugar

150 g
Chicken egg

5 piece
Dark chocolate

100 g
Cocoa powder

2 Tbsp
Flour

120 g
Leavening agent

0.5 tsp
Jam apricot

150 g
Salt

Cooking

Well, let's start:) this is my humble set all the right ingredients:)

Put chocolate 70% on water bath. I took two aluminum Cup:) the Fire can supply medium:)

While the chocolate is melting, separate the whites and yolks. It will be important not to allow the yolk in the protein!! In the following, we will each add yolks separately, so it's best to leave them in the half shell:)

Add 75 g of sugar into a protein and begin to shoot down:)

And here's the melted chocolate. Can you turn off the fire, and a Cup of chocolate to leave a bowl of water:)

But our whipped egg whites:) They are many times has grown in volume:)

Take butter. If it's frozen, can not wait until it melts;) I put in the microwave for the minimum power (I have 160) for 1-1. 5 minutes. Oil is not liquid, but only stepped on:)

Whisk the butter with the remaining 75 g of sugar, and one by one add the egg yolks.

Added to the oil-yolk mixture with melted chocolate:) and all beat with a mixer:)

Here's a mix I got:)

Add all dry ingredients: flour, baking powder, cocoa and salt and stir.

Get something like sand) Can already preheat the oven (180 degrees for about 10 minutes)

Add to oil-chocolate-ary I mix all the dry ingredients. And later accurate sharp movements add the whipped whites:)

Here's what happened:)

I took out the detachable form and put down a circle of parchment (I already used it :P) Edges smeared with butter:)

Put in oven 175 degrees for 35-40 minutes. The time depends on split form. If you do form deep, can hold for another 5-10 minutes.

Here it is after 40 minutes:)

In a water bath to melt the 100 g chocolate and add the cream (50 ml). This is our frosting or as we call chocolate ganache:) While preparing the frosting, cut our the cooled cake into 2 parts. Coat with apricot jam lower crust (not regret it). And cover the top:) it Remains only to pour the ganache cake and all:)

And here is our handsome "Sacher". Bon appetit!!

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