Austrian sacher cake

1. Chocolate is broken into pieces, melted in a water bath.

2. In a separate bowl, beat the softened butter with sugar.

3. We introduce the melted chocolate into the butter mass, mix.

4. Eggs are divided into whites and yolks.

5. We introduce yolks and vanilla into the butter-chocolate mass, sift both types of flour (plain and almond) and mix gently.

6. In a deep bowl, whisk the whites to strong peaks. Add some of the proteins to the dough, mix, then add the remaining proteins and mix slowly, in neat circular movements.

7. We prepare a small detachable mold, lubricate it with oil. We put the dough into a mold, send it to the oven, preheated to 170 degrees, for 25 minutes.

8. Remove the finished cake from the mold, let it cool a little on the grill.

9. Rub the jam through a sieve and cook for 10 minutes for a thicker consistency. Then we lubricate the surface of the cake with it and let the layer dry a little.

10. Pour the cream into a small saucepan, bring to a boil, then add the chocolate, after breaking it into pieces, remove from the heat and stir thoroughly.

11. Pour the chocolate glaze on the surface of the cake and level it using a culinary scraper. We do the same with the sides of the cake.

12. We melt a small piece of dark chocolate in the microwave, draw chaotic curls on top of the cake with it.

Everything, the Austrian Sacher cake is ready!

Let's try it!