The Sacher cake recipe is simple and straightforward, however, the dessert is so tasty, airy and chocolate that even people who are indifferent to sweets cannot come off it. Want to surprise loved ones? Carefully selected recipes will help you create a tidbit in your kitchen.
Sacher cake - general principles of preparation
Sacher cake is based on ingredients such as flour, eggs, selected butter, jam or marmalade, and natural chocolate.
The preparation of the cake itself does not have a radical difference from the preparation of any other such dessert, the main thing is that all the products used are of high quality. This is precisely the main business card of the dessert - its taste and appearance.
Regardless of the recipe, a biscuit is baked at the beginning, then it is cut into cakes and soaked in cream, glaze, ganache - if desired.
1. Sacher Cake: classic recipe
Ingredients for Biscuit:
• flour - 1 incomplete glass;
• bar of dark chocolate;
• sugar - 180 g;
• eggs - 6 pcs.;
• butter - 120 g;
• vanillin - 20 g;
• apricot jam - 1 glass.
Ganache:
• plain dark chocolate - 100 g;
• butter - 1 tbsp. spoon;
• cream 20% - 100 ml.
How to cook:
1. We prepare a biscuit dough. To do this, break the chocolate bar into pieces, melt by steam, with constant stirring, until a homogeneous tender gruel without lumps. Then remove from heat and cool. Beat sugar (90 g) with soft butter and vanilla. Add the egg yolks to this creamy mass, beat everything again. Then pour the cooled chocolate and whisk again until tender, smooth consistency.
2. Separately, beat the proteins to a stable state with the gradual addition of the remaining sugar to them. Remember that all the devices for preparing such a dough (whisk, bowls) must be clean and dry, otherwise the biscuit may not work. To check the readiness of proteins, you can tilt the cup, if they are beaten correctly, they will not spill out of it, but remain stationary. After this, the proteins are introduced into the butter-chocolate mixture, with constant stirring with a plastic spatula, in the up-down direction.
3. After the proteins are completely combined, pour the sifted flour into the mass in 4 sets, with constant stirring in the same direction. The main thing is that the dough becomes homogeneous and does not settle. Since, the “airier” the mass, the easier and more tender the finished biscuit will turn out.
4. We take a container with a diameter of 22 cm, cover it with parchment, and grease the walls with oil. Pour chocolate dough into it and put in a hot oven, bake for half an hour at a temperature of 180 degrees. When baking, the main thing is not to dry the semi-finished product, it should be slightly moist. After the required time has passed, we take a toothpick and puncture the biscuit to check its readiness. If the toothpick is dry, but there are crumbs on it, then the biscuit is ready.
5. When the biscuit has cooled, remove it from the mold and cut it into two parts, lengthwise. In the case of the formation of an uneven crust on the surface, slowly cut it off with a knife.
6. Beat jam for 2 minutes. We put one part of the biscuit on a large plate, with the porous side up. Lubricate it with one piece of jam. Smear the jam evenly throughout the cake. Cover with a second cake. The second part of the jam grease the sides and the top of the cake. We send the cake to the refrigerator to freeze the jam.
7. At this time, break the chocolate bar and put it on the pan. Combine the cream with butter and heat over low heat, with stirring. Once the creamy mixture is heated, pour it into chocolate. Often and quickly mix the mixture until it is tender and glossy. If you get too liquid ganache, let it freeze a little in the refrigerator.
8. Remove the slightly frozen cake from the refrigerator and fill it with chocolate, leveling with a knife or spatula.
9. The finished cake is sent to the refrigerator for impregnation for 8 hours. The taste of Sacher cake will be even tastier if served with whipped cream or regular ice cream.
2. Sacher Cake: a simple recipe
Ingredients:
• sugar - 250 g;
• flour - 250 g;
• chocolate - 150 g;
• eggs - 6 pieces;
• butter - 150 g;
Cooking method
1. Melt chocolate and butter separately. At the same time, beat the yolks with sugar with a mixer for 4 minutes. Then, without turning off the mixer, pour the butter, and then chocolate, beat for 2 minutes. Stop whipping and pour the flour, mix thoroughly, until a thick tender consistency.
2. Beat the egg whites for a few minutes, and then slowly pour sugar into them. Beat before sugar dissolves. Add lush proteins to the dough, mix everything well with smooth movements.
3. In the prepared form, lined with parchment, pour the dough, bake for 35 minutes at a low temperature. Divide the baked biscuit into 2 cakes. Soak the cakes with cream (any cream, creamy, chocolate, or you can even soak with ordinary jam as a cream), pour the whole cake with melted chocolate and send it to the refrigerator.
3. Sacher cake: Viennese recipe
Ingredients:
Dough:
• dark chocolate - floor tiles;
• butter - 1 package;
• sugar - 250 g;
• flour - 1 glass;
• eggs - 6 pcs.;
• cognac - 30 ml;
• soda - 15 g;
• vanilla - 30 g;
• almonds - half a glass;
• cocoa powder - 30 g;
• apricot jam - 1 glass.
Glaze:
• dark chocolate - 150 g;
• milk - 6 tbsp. spoons;
• butter - a small piece.
Cooking
1. Whisk soft butter with 50 grams of sugar. Separate the proteins from the yolks and put in the refrigerator. Melt the chocolate for a couple and cool. Pour the chocolate into the butter. Add cognac to the finished butter-chocolate mass, continue whisking. Without ceasing to whisk, we introduce the yolks into the mass and whisk again to a thick consistency.
2. Soak the almonds in hot water for 1 minute. Then we remove the skin from it, dry it and grind it in a blender.
3. Beat the whites, the first 2-3 minutes at low speed, and then at high, slowly pouring the remaining sugar. Beat to a dense foam. We spread one part of the proteins in a chocolate-butter mixture, pour flour with soda and cocoa there, chopped almonds slowly stir from the bottom up. Next, pour the second part of the proteins and again stir in the same direction.
4. Put the dough into a container on parchment, put in the oven for 45 minutes, at a moderate temperature. We take out the baked biscuit cake from the container and allow to cool, and then cut into 2 cakes.
5. Slightly heat the jam, coat one cake with it. Cover with the second and grease the sides and the surface of the cake with jam.
6. Melt the chocolate by steam. Pour milk into it and mix thoroughly. Put a small piece of butter in the icing, stir well again.
7. Pour the whole cake with icing.
4. Sacher cake: Austrian recipe
Ingredients:
• butter - 220 g;
• sugar -420 g;
• eggs 6 - pcs .;
• dark bitter chocolate - 2 tiles;
• bread crumbs - 2 tbsp. spoons;
• flour for sprinkling molds - 30 g;
• apricot jam or jam - 1 glass;
• rum - 3 tbsp. spoons;
• water - 125 g;
• sunflower oil -1 tsp.
Cooking method
1. Beat butter with 3/4 parts of sugar to a white air mass and add the separated yolks there. Then we introduce 1 bar of melted chocolate. Beat again until smooth.
2. Pour bread crumbs into the resulting mixture (namely crumbs, not breadcrumbs). We make them this way - cut the bread into pieces, dry it in the oven, grind it in the processor. They should not be very small.
3. We take out the proteins from the refrigerator and beat with 1/4 part of the sugar into a stable foam. We shift them into the dough, gently stir.
4. Slowly pour the dough into the prepared form and put in the oven at a low temperature. Bake for 60 minutes.
5. The baked biscuit cake is cut lengthwise into 2 equal cake layers, impregnated with jam. For impregnation: add rum to apricot jam, mix thoroughly. Also jam the sides and the surface of the cake with jam.
6. Glaze: Pour 1 glass of sugar into the pan and pour the required amount of water. Heat a little, until the sugar dissolves, not bringing to a boil. There we introduce a bar of chocolate, with constant stirring, remove from the stove, without ceasing to interfere, add sunflower oil without a smell, to give the glaze a glossy color.
7. Put the cooled icing on the cake, level it with a knife. Ready cake is cooled in the refrigerator.
5. Cake "Sacher": a recipe in a slow cooker
Ingredients:
For the test:
• dark chocolate -1 bar;
• butter - half a pack;
• sugar - 250 g;
• vanillin - 20 g;
• eggs - 4 pcs.;
• slaked vinegar soda - 30 g;
• blackcurrant jam - 5 tbsp. spoons.
Glaze:
• plain chocolate without additives - 1 bar;
• fat cream - 100 ml.
Cooking method
1. Melt the chocolate for a couple. Meanwhile, grind the butter with sugar (you can beat it with a mixer until white). Pour chocolate into butter. Then add the eggs (after each, beat the eggs for 40 seconds, and after the last 1 minute).
2. Pour the sifted flour mixed with soda, cocoa into the whipped mass and mix gently with a wooden spoon for 2 minutes. We put the slow cooker at a temperature of 180 degrees in the "baking" mode. We smear the capacity of the multicooker with oil, sprinkle with flour, lay out the dough. Bake for 65 minutes.
3. Cut the cooled biscuit into 2 cakes. The biscuit in this method always turns out to be juicy, so you do not need to soak it. But, if you nevertheless baked it, and it turned out to be rather dry, then it is allowed to soak it with syrup with rum, cognac or liquor.
4. Lightly warmed jam, grease the first cake and cover with the second. Grease the top of the cake and the sides with icing.
5. Slightly heat the cream, introduce chocolate to them and stir until tender, homogeneous.
6. The finished product is cooled in the refrigerator.
6. Sacher Cake: Lean Recipe
Ingredients:
• any nuts - 250 g;
• water 250 g;
• bitter chocolate - 150 g;
• cocoa -200 g;
• sunflower oil - 100 ml;
• sugar - 170 g;
• soda - half a teaspoon;
• salt - half a teaspoon;
• flour - 400 g.
Ganache:
• strong tea - 1 cup;
• dark chocolate - 200 g.
Impregnation:
• applesauce.
Cooking method
1. Cooking nut milk: Nuts (it is best to take almonds, but if there are none, walnuts or hazelnuts are suitable), grind.
2. Pour heated water to them and whisk again. Leave for insisting.
3. Filter the finished milk.
4. We heat the nut liquid to 50 degrees.
5. Put the broken chocolate in a deep container and fill it with nut milk, mix until the chocolate dissolves.
6. Add the sunflower oil to the chocolate-nut mass. Add cocoa, sugar, soda, slaked with vinegar, and mix well. Pour the flour, mix until smooth.
7. The dough is divided into 2 parts, baked separately for 35 minutes at a temperature of 180 degrees.
8. For ganache, we take 2 forms: one deep, the second flat. Pour the brewed strong tea into a deep container (well suited with bergamot). Put the chocolate broken into pieces into tea. We put ice in a flat shape and put on it a deep container with chocolate and tea. First of all, dissolve the chocolate. The mixture turns out to be liquid, and during whipping it is very sprayed. But after a few minutes from the cold, the cream thickens.
9. After half an hour from the beginning of whipping with small margins, the cream gains a volume of 2 times more and thickens like homemade sour cream. This indicates his readiness. The cream will be so thick that even smearing it will be very difficult.
10. We cut the baked, cooled cakes into 2 parts. We coat the middle with apple jam. Add cakes. Soak the interval between the two cakes with chocolate cream.
11. The remaining cream grease the top and sides of the cake. As a decoration, nuts and chopped fruits can be placed on top of the cake. We put the finished cake in the refrigerator for the whole night.
Sacher Cake - Secrets and Tricks
• Dessert must be saturated to make it really tasty, so it’s better to bake the cake at least 5-6 hours before the celebration.
