Vienna Sacher Chocolate Classic Cake

So much chocolate can only be in a Sacher cake! We will learn how to cook the most famous Sacher cake, which belongs to the Austrian cuisine. This culinary recipe is one of the variations of its preparation. There are others, so that each hostess will be able to find for herself the most acceptable and convenient.

Milada

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Sugar (sand)

160

Butter

140

Eggs

Bitter chocolate (dark)

180

Wheat flour

120

For impregnation:

Jam (apricot)

For decoration:

Bitter chocolate (dark)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 34 % 21 g

Carbohydrates 53 % 33 g

354 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Ingredients
Step 2:
Beat softened butter at high speed, gradually add sugar without stopping the mixer.
Step 3:
We introduce eight yolks one by one. Separately, whisk the proteins taken out of the refrigerator (10 pieces) into a strong foam, add a spoonful of sugar to them.
Step 4:
Carefully combine the yolk and protein masses. Mix them with a tablespoon of flour, continuing to beat.
Step 5:
Pre-melted chocolate in a water bath, mixed with two tablespoons of water, pour into the dough, again whipping further.
Step 6:
Warm up the oven to 180 degrees and bake our dough in it for about 40 minutes. After we let it cool down and cut it into two halves.
Step 7:
Heat apricot jam in a water bath and coat both cakes with it. The entire surface of the cake, together with the sides, is poured with melted chocolate in a water bath.
Step 8:
Such food is served with hot black coffee.