Sacher – Austria

The Sacher cake is definitely one of the most famous chocolate desserts in the world. Of Austrian origin, this chocolate cake dates back to 1832, when pastry chef Franz Sacher invented this dessert in Vienna for Count Klemens von Metternich.

Sacher’s original recipe includes a chocolate base cut into two or 3 discs interspersed with a layer of apricot jam. Everything is covered with a chocolate glaze.

In many Austrian bars and clubs, Sacher cake is served with whipped cream. The most famous is certainly that of the Hotel Sacher, which claims the original recipe.

The classic recipe
125 g butter at room temperature
100 g icing sugar
10 g honey

125 g 62% dark chocolate
200 g of egg whites (about 5-6 egg whites)
115 g egg yolks (about 7)
110 g sugar
125 g flour 00
550 g apricot jam 

For coverage:
200 g dark chocolate
200 g fresh liquid cream
20 g butter

Procedure

To prepare the sacher cake, start from the chocolate base: whip the soft butter with icing sugar and honey. Cut the chocolate into pieces and melt it in a water bath; let it cool slightly until it reaches a temperature of 35 ° then add it flush to the whipped butter, stirring everything. Add the egg yolks little by little, continuing to stir. Separately, whip the egg whites with the sugar. With a spatula, gently incorporate the latter into the chocolate. Finally, add the sifted flour, gently mixing it with the mixture with a spatula, with movements from bottom to top, so as not to disassemble the mixture.
Pour the dough into a round mold of 20 cm in diameter buttered and floured; level the mixture with a spatula and bake the chocolate base in a pre-heated static oven at 180 ° for about 45 minutes. Check at regular intervals and take the cake out of the oven when inserting a toothpick in the center, it will come out dry. At that point, take it out of the oven and let the base of the sacher cake cool to room temperature. Once cold, remove the cake from the mold and then cut it into 2 or 3 discs possibly the same. Pour on the first disc a generous layer of apricot jam and leveled. Place the second disc on top and spread another layer of jam. Put the last disc and put the cake in the freezer for an hour. 

For the cover: cut the chocolate into small pieces and melt it slightly in the microwave and add the hot liquid cream, stirring well with a spoon to mix the ingredients. As soon as the chocolate is well melted, add the butter into small pieces. Let the glaze cool a little at room temperature. 

Take the cake from the freezer and place it on a wire rack, placed on top of a silicone sheet or a baking sheet. As soon as the icing is ready, pour it on the cake taking care to cover all the cake well. Place the cake in the refrigerator for at least an hour before eating it.

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