Chocolate zacher. How to make Sacher cake at home

Sacher Torte is a chocolate dessert developed by the Austrian confectioner Franz Sacher in 1832. The original recipe for this cake, rightfully considered one of the most popular in the world, is kept in the strictest confidence, but in fact it is not difficult to reproduce the taste of an Austrian dessert. Baking is a chocolate biscuit soaked in apricot jam and covered on all sides with a layer of chocolate icing. Thanks to the jam layer, the crumb acquires a characteristic sourness, which distinguishes Sacher from many other similar cakes.

Today we will try to make an Austrian dessert with our own hands. By the way, if you are a fan of this dish, we also recommend cooking the well-known from Soviet times, which is considered a variation of Sacher.

Ingredients:

For the biscuit:

  • flour - 150 g;
  • dark chocolate - 150 g;
  • sugar - 180 g;
  • eggs - 6 pcs.;
  • butter - 120 g;
  • vanilla sugar - a bag (8-10 g).

For filling:

  • apricot jam - 200 g;

For ganache:

  • dark chocolate - 150 g;
  • butter - 50 g;
  • cream 20% - 100 ml.

Cake "Sacher" recipe with photos step by step at home

How to make a chocolate sponge cake for a Sacher cake

  1. Cooking biscuit. We break the chocolate into slices, simmer in a "water bath", constantly stirring. We achieve a smooth chocolate mass without clots. Remove from stove, cool.
  2. We take out the butter from the refrigerator, let it soften, and then beat it with half a serving of granulated sugar (90 g) and vanilla sugar.
  3. Egg yolks, carefully separating from proteins, add to the oil mass. We beat.
  4. Then add the cooled melted chocolate. Again we work with a mixer until a smooth and homogeneous composition is obtained.
  5. Beat the egg whites until stiff, gradually adding the rest of the sugar. Do not forget that the dishes and whisks when working with the protein mass must be perfectly clean and dry! To check the readiness of the proteins, tilt the bowl. A properly whipped mass should hold its shape and remain completely motionless.
  6. We introduce proteins into the butter-chocolate mixture in small parts, each time gently mixing them with a silicone spatula with movements from the bottom up.
  7. When all the proteins are mixed in, in portions (in about 4 calls), sift the flour into the mass, continuing to move from bottom to top. Our task is to achieve uniformity, but at the same time not allow the dough to settle. The more “airy” the mass will turn out, the more magnificent and tender the finished biscuit will be!
  8. We cover the bottom of the form with a diameter of 22 cm with parchment, lightly rub the walls with oil. We fill the container with chocolate dough and send it to a hot oven with a temperature of 180 degrees for about 25-35 minutes. It is important not to overdry the biscuit for the Sacher cake - it should turn out a little moist. To check readiness, dip a toothpick or match into the crumb. If there is no wet dough left on the stick, but some wet crumbs remain, the biscuit is ready!
  9. When completely cooled, remove the cake from the mold and cut lengthwise into two cakes. If a convex top has formed on the biscuit, carefully trim it with a knife.

    How to form a Sacher cake - a recipe with a photo step by step

  10. Lightly beat the entire portion of jam with a mixer to get the smoothest and most uniform consistency.
  11. We place one cake on a plate (the porous side should be on top). Coat the chocolate base with half of the jam. We distribute the apricot layer evenly over the entire area of ​​\u200b\u200bthe biscuit.
  12. We cover the workpiece with a second chocolate cake. Distribute the rest of the jam on the surface and sides of the cake. We remove the almost ready dessert in the refrigerator.

    How to make Chocolate Sacher Ganache

  13. While the cake is cooling, prepare the ganache. Break the dark chocolate into pieces and place in a heat-resistant bowl.
  14. Cream is mixed with butter, put on a slow fire. While stirring, heat the liquid to a hot state (do not boil), and then immediately pour over the chocolate. Intensively mix the mass until it becomes completely homogeneous and glossy. If the ganache turned out to be too liquid, we remove it on the shelf of the refrigerator and wait for it to thicken.
  15. We take out the cake and cover it on all sides with chocolate. Smooth out with a spatula.
  16. If desired, we draw an inscription or any pattern using a cornet, and then send the cake back to the refrigerator. Soak for at least 8 hours.
  17. Cut the finished Sacher cake into portions and serve. The dessert goes very well with whipped cream or classic ice cream.

Our Sacher chocolate cake is completely ready! Happy sweet tea!

Almost 200 years ago, the inhabitants of Vienna met with a new dessert - Sacher chocolate cake. The assistant to the personal chef of the Austrian diplomat, the young Franz Sacher, invented it on the occasion of a solemn diplomatic reception. Despite the surprisingly delicate texture of biscuit cakes, bright chocolate flavor, the cake did not make the proper impression. Only 16 years later, the confectioner's son Eduard, having slightly modified the recipe, began to make this cake and sell it in his pastry shop. This new Sacher was so liked by the townspeople that it began to be sold out in a matter of hours after it appeared on the shelves.
Later they learned about the cake in Europe. He was very popular at the time. The cake does not lose its relevance today. In Russia during the USSR, the recipe was slightly simplified and they began to produce the Prague cake - an analogue of the famous Sacher. Now the abundance of products in stores allows housewives to cook a real Austrian cake in the original recipe at home.

Ingredients

Biscuit dough for cakes is prepared from the following ingredients:

  • 110 grams of granulated sugar;
  • 140 grams of white flour;
  • vanilla sachet;
  • one and a half bars of bitter chocolate;
  • 140 grams of butter;
  • 6 large eggs;
  • some salt;
  • 110 grams of powdered sugar.

The filling is made from such products:

  • 10 milliliters of cognac (can be replaced with rum or liquor);
  • 200 grams of confiture (thick jam) from apricots.

Glaze:

  • one and a half bars of dark chocolate;
  • 125 milliliters of ordinary water;
  • a glass of sugar.

Cooking process

Let's prepare the biscuit dough and bake the basis for the Sacher cake from it:

  1. Separate the egg whites and pour them into a deep bowl suitable for beating. Before that, they must be well cooled for several hours, so that the foam is more stable and lush.
  2. Add a pinch of salt and beat until the mass turns into a smooth foam. Readiness is checked as follows: with a spoon, lift the foam up - there should be a stable peak, a small curl.
  3. Soften the butter in advance, chop with a knife and beat until light whitening and increasing in volume.
  4. Add vanilla and sugar and beat well again with a mixer.
  5. Break the chocolate into a saucepan with a thick bottom, place in a water bath, melt.
  6. Pour the slightly cooled chocolate into the butter with sugar, mix.
  7. Spread the protein foam one spoon at a time into the chocolate mass and mix gently with a whisk.
  8. Sift flour directly into this mixture and mix.
  9. Line a form with removable sides (about 24 centimeters in diameter) with paper, grease with soft butter and pour the biscuit dough into it.
  10. In the oven (at 170 degrees) place the form with the dough and bake for about half an hour.
  11. Then open the door and leave the cake there for 10-15 minutes to cool.
  12. Transfer the crust to a wire rack. Ideally, it should lie at room temperature for at least 5 hours, so you can bake it in the evening, and decorate it only in the morning.

The filling is prepared as follows:

  1. Rub the confiture through a fine sieve.
  2. If it is too thick and hard to spread, heat it in a water bath, stirring constantly.
  3. At the end, pour in cognac (or other alcohol if desired). Stir. Be sure to cool before applying to the cake.

Weld the glaze to cover the entire surface of the cake:

  1. Pour sugar into the water. Stir.
  2. Put the container on a slow fire and boil, stirring the syrup regularly, until all the sugar grains dissolve in the water.
  3. As soon as it boils, skim off the foam. Boil for about 8 minutes, then remove from heat and judge to 30 degrees.
  4. Break the chocolate into a saucepan and melt for a couple. Be sure to stir so that the mass does not burn.
  5. Pour into the syrup in a thin stream, stirring.
  6. Mix with a blender or mixer to get a shiny homogeneous mass.

Let's start assembling Sacher:

  1. Cut the biscuit base into 2 identical cakes.
  2. Cover the bottom with warm marmalade with cognac. Smooth it out evenly with a wide knife. Layer thickness - no more than 5 millimeters.
  3. Cover with the other half of the dough, press lightly and flatten. Spread the leaked confiture on the side surfaces of the cake.
  4. Also coat the sides with confiture not too thick so that the icing does not drain. Remove the product in the cold so that the layer freezes.
  5. Fill the cake with icing on all sides, leveling it with a wide knife or a special fondant tool. The confiture should be thick and not run off the sides of the cake.
  6. If the cake is puffy and the surface is convex, cut off the excess with a sharp knife to make the cake perfectly even.
  7. Place in the refrigerator for 5 hours, and then serve, cut into portions and pour over each of them with whipped cream. Such a presentation of this chocolate dessert adopted in his homeland of Austria.

Cooking instructions

8 hours 30 minutes Print

    1. Softened butter 170 g beat with a mixer with 50 g sugar. Tool Mixer Beating egg whites, as well as kneading other substances like minced meat or dough, is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments for working with any consistency, besides, it is also a versatile food processor.

    2. Carefully separate the whites from the yolks. Remove the whites from the refrigerator.
    Crib How to separate whites from yolks

    3. Chocolate 60 g break into pieces and melt in a water bath. Cool to body temperature. Pour chocolate into whipped butter. Add vanilla sugar, cognac to the chocolate-butter mixture and mix well with a mixer until smooth. Continuing to beat, add the yolks to the chocolate-butter mixture, one at a time and beat until a homogeneous mixture is obtained.
    Crib How to beat egg whites

    4. Pour boiling water over almonds and leave for 1 minute. Then peel the almonds, dry and chop with a blender.

    5. Sift flour into a bowl, add baking powder and cocoa. Mix.

    6. Beat the chilled proteins with a mixer. Beat at the lowest speed first, then gradually increase the speed. At the end of whipping, gradually add the remaining 100 g of sugar and beat well until a stable hard foam is obtained. Put half of the whipped proteins to the chocolate-butter mixture, add the flour mixed with cocoa and baking powder, sprinkle with chopped almonds and gently mix the dough from the bottom up.

    7. Add the remaining whipped proteins and gently mix the dough again. Put the dough in a greased with vegetable oil or covered with parchment and greased with oil split form.

    8. Bake a biscuit at a temperature of 170–200 degrees for 50–70 minutes. Remove the finished biscuit from the mold and leave to mature for at least 8 hours.

    9. Heat apricot jam a little. Cut the biscuit cake horizontally into 2 cakes and grease one cake with apricot jam. Cover the greased cake with the second cake and coat the entire cake on top and sides with jam.

    10. For chocolate icing: break the chocolate into pieces, put in a saucepan and melt in a water bath until liquid. Add milk to melted chocolate and mix well. At the very end, put a piece butter or heavy cream and mix well again until the butter has melted and the chocolate has a smooth consistency. Cool the chocolate and pour the top and sides of the cake with melted chocolate.

Which was invented by an Austrian confectioner. Gradually, it became the most popular Viennese dish in the world.

Franz Sacher was born in 1816. From the age of 14, he began to study cooking in the kitchen of the palace of Prince Metternich, which was known throughout the world. But in 1832 an unforeseen event happened. The prince officially announced that the chef would prepare an amazing dessert at the reception. But the latter suddenly fell ill, so the kitchen workers began to draw lots, which fell on Franz. The sixteen-year-old confectioner managed to really surprise his guests. The recipe is this dish became available to everyone.

But, despite this, making a Sacher cake is quite difficult. In order to preserve its highest taste qualities, it will be necessary to choose the right sort of chocolate, flour and marmalade.

Let us dwell in more detail on the correct recipe for such a dish as the Sacher cake.

To prepare a biscuit you will need:

  • 140 grams of butter;
  • half a glass of powdered sugar;
  • half (can be replaced with a bag of vanilla sugar);
  • 6 pieces of eggs;
  • 130 grams of chocolate (70 percent or more cocoa content);
  • 110 grams of sugar;
  • 140 grams of flour for baking.

In order to level the surface of the biscuit, you will need about three large spoons.

To prepare the layer you need:

  • 200 grams of apricot confiture;
  • two small spoons of cognac.

To prepare the glaze you will need:

  • 200 grams of sugar;
  • half a glass of water;
  • 150 grams of chocolate (70 percent or more cocoa content).

Traditionally, Sacher cake is served with whipped cream.

The preparation of this dessert is as follows:

1. First you need to turn on the oven, setting the temperature to one hundred and seventy degrees so that it warms up optimally.

2. Lay baking paper on the bottom of a detachable form (24 cm), grease the sides with oil and sprinkle with flour. Excess must be carefully shaken off.

3. Carefully separate the eggs into yolks and whites. This must be done in such a way that they do not mix. In the future, we will beat the whites, and the presence of the yolk will make this process impossible.

4. Mix softened butter with vanilla sugar and powder. Next, we begin to gradually add the yolks to the mixture and beat the lush and strong mass.

5. Melt the chocolate in the microwave and gently fold into the mixture.

6. Beat whites with sugar until a steady state appears. To achieve this effect, you need to salt them a little and start beating them at a low speed of the mixer.

7. After the proteins turn into foam, you need to increase the speed and beat until soft peaks appear. This can be understood by the fact that the surface will become smoother, but they will no longer blur.

8. Then add sugar and beat until the whites become glossy and bright, and the peaks do not bend and keep their shape firmly.

9. Now put the whites, flour to the chocolate mixture and mix gently from top to bottom.

10. Put the dough into the mold and put in the oven. Keep the door ajar for the first fifteen minutes. Then carefully close it and bake for another hour. We take out the biscuit, let it stand for ten minutes in the form, then put it on the wire rack. It is better to bake a biscuit at night.

11. "Sacher" - a cake that has traditional design features. To do this, cut off the top of the biscuit so that it turns out perfectly even. Then it is divided into two parts and smeared with heated confiture. Put the cakes together and gently spread with warm jam. Put everything in the fridge and start frosting.

12. Make sugar syrup, cool it and mix with melted chocolate.

13. Grease the cake with icing. Festive table will definitely decorate this delicacy! Important: after coating with glaze, put in the refrigerator for four hours.

Enjoy your meal!

I'm just convinced that this unusually chocolate cake will appeal to lovers of juicy and fragrant homemade cakes. The Austrian Sacher torte is popular all over the world for a reason: a juicy, dense and rich chocolate biscuit, a layer of delicious apricot jam and a thick layer of delicious chocolate icing - it’s unrealistic to resist! At the same time, the Sacher cake recipe, which we will prepare at home, is not at all complicated.

In fact original recipe of this delicious chocolate dessert is the secret. However, resourceful confectioners, then simple housewives, deduced the proportions (naturally their own) of the ingredients used and, following the right technology, made the Sacher cake recipe publicly available. Today's sweet dish that I offer you is one of the options for making this legendary cake.

I baked the chocolate biscuit, which is part of this delicacy, in a slow cooker. I have a very simple one - Scarlett SC-411, device power 700 W, bowl volume 4 liters. When preparing a biscuit in the oven, I advise you to take a detachable round shape with a diameter of no more than 24 centimeters (the best option is 20-21 centimeters). A biscuit is baked in a preheated oven at 180 degrees for 30-40 minutes (the time depends on the nature of the oven and the diameter of the mold).

Ingredients:

Dough:

Interlayer:

Chocolate glaze:

Cooking step by step:




First, let's make the dough for the chocolate biscuit. To do this, melt 150 grams of dark chocolate in advance, breaking it into pieces and putting it in a suitable bowl. You can heat chocolate in a water bath on the stove or in the microwave. I do this on the Defrosting mode, which is more gentle than, for example, the same Warming up. I don’t keep track of time, but just about every 10 seconds I pause and actively stir the chocolate with a fork. Then it melts evenly and does not curl. The main thing is not to overheat the chocolate, otherwise you will ruin everything - it will curl up in lumps and there will be no turning back.



Melted dark chocolate is completely homogeneous, smooth and shiny. Leave it on the counter to cool to room temperature.





With a mixer, briefly rub the butter with sugar at low speed. Then add 6 egg yolks to the same place (put the whites in the refrigerator) and beat everything again until a more airy mass of a whitish hue is formed.



Eggs with sugar and butter will increase in volume by 4 times, while the grains of sugar will almost dissolve. Add melted dark chocolate at room temperature.



You can mix everything until smooth with a tablespoon or spatula, but it is more convenient to do this with a mixer. Just beat on low speed until the mixture is a smooth chocolate color. Let's leave the dough for now.



Next you need to beat 6 chilled egg whites. To do this, pour them into a bowl and start whisking first at low speed, gradually increasing the speed to medium. We continue to beat already at almost maximum speed for another minute or two. In the process of whipping, pour the remaining sugar (90 grams) over a tablespoon. We increase the speed of the mixer to the maximum and beat the meringue, not forgetting the sugar. If you use a planetary mixer, it is much easier, because your hands are free. With a hand mixer, beat the whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly. Ready-made whipped proteins keep their shape perfectly, the mass turns out to be thick, rather dense, shiny and resembles a meringue cookie base. If you're not sure if the egg whites are beaten enough, just turn the bowl upside down - the egg whites should not budge even a millimeter. Risky? Not if done right!



Now back to chocolate dough for the biscuit. In parts (3-4 times), we introduce 150 grams of sifted premium wheat flour into it, mixing it with a spatula or a tablespoon.


We also add portions of well-beaten egg whites with sugar, mixing them gently, but rather quickly into the dough. Movements should be directed from the bottom up, as if folding. Only with the correct introduction of proteins, the dough will remain airy, and the finished biscuit will not settle after baking. In no case do not try to mix everything with a mixer, otherwise the output will not be a porous biscuit, but a flat chocolate pancake - you will simply release all air bubbles from the dough.





By tradition, I bake biscuits exclusively in a slow cooker, since there they always come in excellent. I shift the dough into a bowl, do not grease the walls and bottom with oil.





You need to bake this fragrant chocolate biscuit in a slow cooker on the Baking mode for 1 hour. However, the cooking time may vary, as the power of electrical appliances is different for everyone. Be sure to check the readiness of the biscuit with a wooden skewer or toothpick. Unlike a simple biscuit, this pastry should be slightly moist in the middle - a wooden splinter comes out of it with small sticky lumps. But not raw dough, feel the difference. It's just that if the skewer comes out completely dry, then the biscuit will be dry, and we need juicy. Therefore, start checking about 10 minutes before readiness.



We let the finished chocolate biscuit rest in the mold for 10 minutes, and then remove it with the help of a steaming insert. Let the baked goods cool completely.