How To Cook Sacher Cake With Dark Chocolate - Recipe

Joe Fowler
Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Sacher Cake With Dark Chocolate - Recipe

In this article, learn more about How To Cook Sacher Cake With Dark Chocolate - Recipe. Learn how to cook "Sacher cake with dark chocolate". Delicious recipe..

Required products :

200 grams of dark chocolate

100 grams of butter

150 grams of powdered sugar

10 proteins

8 egg yolks

120 grams of wheat flour

1 teaspoon vanilla sugar (or vanilla on the tip of a knife)

1/2 teaspoon baking powder (if you use soda, put it out in lemon juice)

pinch of salt

about 200 grams of apricot jam for the filling

For the glaze:

150 grams of powdered sugar

1 cup cream (fat content 33%)

90 grams of dark chocolate

Method of preparation :

Break the chocolate and put it in a bowl, melt it in a water bath. Beat the yolks and carefully add them to the chocolate, stirring all the time. Then add the softened butter, vanilla and powdered sugar. Mix everything until a homogeneous mixture and deal with the proteins.

Beat them with salt until "hard" foam, add half to the chocolate with a spatula, stirring from the bottom up. Pour the flour with the baking powder, stir again and then add the remaining egg white foam.

You need to prepare two baking tins with a diameter of about 20 cm, grease each of them with oil and sprinkle with flour. Distribute the dough in them so that the amount is not more than half of the dish. Preheat oven to 170 degrees. Bake the tops (about 35 minutes are enough), check the readiness with a toothpick. Do not open the oven during baking.

When you bake the tops, leave them to cool. Place on top of each other, smearing them with jam.

Prepare the glaze. Pour the cream into a small saucepan, put on the stove and add the chopped chocolate, followed by powdered sugar. Heat everything over high heat for about 5 minutes.

Spread the cake with the finished icing. If desired, before that, you can apply a thin layer of jam. Refrigerate for about 3 hours and you can now serve.

Enjoy!

More on the topic:
  • Syrupy chocolate cake with condensed milk cream and walnuts
  • Cake with three chocolates without baking
  • Cake with mousse of three chocolates
  • Devil's cake with Ganache cream

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