Welcome Church Visitors

Sacher

famous chocolate cake, needs no introduction.
here in its original recipe, with just a decoration a bit '... Surrealist

Preparation time
2 hours and 1 / 2

difficulty of the recipe

difficult recipe

Ingredients 300 g dark chocolate

200 g sugar 150 g butter 150 g flour


5 eggs 150 g sugar
icing 400 g apricot jam

Preparation
Leave the butter at room temperature, time enough for it to become soft. Grate or finely chop

170 grams of chocolate in a saucepan and melt in double boiler.

Meanwhile in a bowl the butter and sugar until soft and creamy and smooth.

Add the melted chocolate and egg yolks one at a time, stirring constantly.

Beat the egg whites stiff, which will have added a pinch of salt.
At this point add 70 grams of sugar while stirring with the whisk.

Incorporate the egg whites to chocolate cream alternately with flour to keep dough soft, stirring very gently from the bottom up.

Pour the mixture into a pan with hinged from the bottom and sides lined with parchment, buttered and floured.

Bake for 1 hour - 1 hour and 15 minutes until the dough is not dry in the middle (do the test with a toothpick).
oven and cool completely.

Cut the cake in half horizontally and stuff it with the apricot jam.
also be the surface of the cake with the remaining jam, if necessary diluted with 1 to 2 tablespoons of warm water.

Prepare now to cover the remaining chocolate by diluting 80 grams of sugar in 15 cl of water in a saucepan on medium heat.
Add the remaining grated chocolate, stirring carefully because it melts. Click
reduce the icing for a few minutes, until it has reached the right consistency: Diving a drop in cold water will form a soft ball.
off and continue stirring for several minutes until the glaze is not cool.
Pour the icing on the cake, covering it, using a spatula.
We recommend that you place the cake on a grill because it can drain the excess glaze.

Allow to cool in a cool (not refrigerator) before serving.

Images

Notes
The main difficulty lies in the coverage of this cake with icing and any decorations.

The Sacher Torte is named after its creator, the Viennese pastry chef Franz Sacher who prepared her for the first time in 1832.

coverage matte glaze with chocolate should remain soft, and is typical of the Sacher Torte.