Sacher Chocolate cake

Step-by-step cooking

1. Step 1:

   

   150 grams of chocolate languish in a water bath, cool.

2. Step 2:

   

   Beat butter at room temperature with sugar 100g. and vanilla.

3. Step 3:

   

   Carefully separate the yolks from the proteins and add one by one to the creamy mass, continue to beat. Next, add the cooled chocolate and continue to beat until smooth.

4. Step 4:

   

   Beat the egg whites to soft peaks, add the remaining sugar and beat to hard peaks.

5. Step 5:

   

   Mix the whipped whites in small portions into the butter-chocolate mass and gently mix with a spatula from the bottom up, add the sifted flour and mix the same with a spatula from the bottom up.

7. Step 6:

   

   Bottom and edges of the mold with a diameter of 22cm. lubricate with oil and fill with dough. Bake in a preheated oven to 180 degrees Celsius for 35-40 minutes. The main thing is not to over-dry the biscuit, it should turn out slightly moist. The readiness of the biscuit can be checked with a wooden skewer. After piercing the biscuit, the stick should remain slightly moist, but without wet dough.

8. Step 7:

   

   After cooling the biscuit a little, cut it lengthwise into two cakes. The first cake is spread on a plate and spread with jam. Cover with a second cake and smear the remaining jam on all sides and put it in the refrigerator for half an hour.

9. Step 8:

   

   Preparing the chocolate glaze. In a water bath, melt 150 grams of chocolate with cream.

10. Step 9:

    

    We take the cake out of the refrigerator and cover it with chocolate on all sides. We put it in the refrigerator for 6 hours.

11. Step 10:

    

    Cut the finished cake into portions and serve it to the table. Thank you for reading and watching my recipe. Bye to everyone and have a nice tea.