Sacher biscuit. How to make Sacher torte: step-by-step recipe. Ingredients

Recipes for making cakes at home with photos

sachertorte

2 hours 30 minutes

350 kcal

5 /5 (1 )

From every trip I try to bring some culinary “zest”. True, I still avoid spicy and extreme exotic foods, preferring strict European cuisine. Today we will prepare the Viennese Sacher Torte together, and all stages of cooking are shown in the photo.

Inventory and kitchen appliances: mixer, oven, deep bowls.

Required Products

A homemade Sacher torte recipe is unthinkable without chocolate glaze. For her I usually take:

tablespoon butter;
milk(4 spoons);
bitter chocolate(not less than 150 g).

Features of product selection

There is no super trick when buying ingredients. We just look at the expiration dates and whether the packaging is intact. Cocoa, vanillin, flour and sugar - somehow I can’t imagine a kitchen without them.

Not really trusting “store-bought” jams, in our family the chocolate Sacher cake is made with homemade apricot jam.

History of the cake

This cake is almost 200 years old - it was first made by a 16-year-old Franz Sacher back in 1832. Having forgotten about his recipe for a decade and a half, Franz returned to the cake only in 1848, when he opened his own pastry shop in the center of Vienna. Over time, his eldest son Eduard slightly changed the recipe, which made the delicacy popular outside of Austria.

In our area they knew the Sacher cake, but the history of its creation remained a mystery, which is why there was another name - “Prague”.

How to make Sacher torte at home: step-by-step recipe

Let's do the test. A mold with a diameter of 20 cm is suitable for baking sponge cakes.

You can only try a “real” cake in the Viennese patisserie Demel. This establishment belongs to the descendants of the author of the dessert, and the recipe is strictly original.

Stage 1 Components

Butter;
Sugar;
Vanillin;
Chocolate;
Eggs.

Melt the butter, then add sugar and beat until smooth.

Separate the whites from the egg yolks and put them in the refrigerator for now. I also melt the dark chocolate and let it cool slightly.

Melted chocolate is mixed with the oil composition. Vanillin also goes there. You can add a spoonful of cognac (for piquancy), but this is not for everyone.

Add the yolks and beat. To prepare the Sacher torte, according to the recipe, you need to add them to the mixture separately; if you throw them in one fell swoop, you will get porridge. Stir the mixture until smooth.

Stage 2 Components

Cocoa;
Almond;
Baking powder;
Sugar;
Egg white.

Sachertorte in its classic form also requires the preparation of a dry mixture.

The dry mixture can also be bought in the store. We need a base specifically for a sponge cake.

After peeling the almonds, I crush them in a blender. To make it crush better, you can pour boiling water over it for a couple of minutes before grinding. While the almonds are soaking, sift the flour, add baking powder and cocoa.

Take the already chilled egg whites from the refrigerator and beat them, gradually increasing the speed of the mixer.

After waiting for them to rise and foam, add 100 g of sugar. Half of the protein will go into the chocolate mixture, add cocoa, baking powder and flour.

Anyone can bake a Sacher torte, just follow the recipe step by step.

Stage 3: baking

I add the remaining whites to the resulting dough and mix this mass.

I grease the mold with oil and sprinkle it with flour, pour in the dough and put the sponge cake in the oven, where it is baked at +180 °C for an hour.

From time to time, look at what is happening with the base.

On the cakes brought from Vienna, you can see a triangular medal. This indicates that this is a real “Demel” Sacher.

It is better to follow the technology and, after removing the finished biscuit, let it “rest”; if you have time, then this is several hours.

Stage 4 Components

Chocolate;
Butter;
Apricot jam;
Milk.

The Sacher torte according to the classic recipe is almost ready, as confirmed by the photo of the process.

The finished biscuit is carefully divided into two cakes. I spread the heated jam onto the bottom cake layer, and then cover it with the top layer (without separate treatment with jam).

The assembled cake is coated with jam completely, including the sides.

Sachertorte glaze recipe

In the “accelerated” mode, the glaze is made like this:

After letting the glaze cool, you can start decorating the cake. The glaze is applied to the entire surface of the dessert.

The cream for decorating the cake should not sag or be too fluid.

We figured out how to prepare the Sacher torte, the only thing left to do is decorate it.

How to beautifully decorate and serve the Sacher Torte

A beautifully presented dessert works up an appetite, so decoration plays a role. The easiest way is to add the same glaze. Draw a pattern, write text or make huge numbers - it is ideal for such purposes. This will require imagination and a pastry bag.

You can take it even further by sprinkling it with chocolate chips. A few almonds or a little dried apricots will also add charm. But you shouldn’t mess with other dried fruits - they will look strange. In order for the Austrian Sacher cake to delight with its exquisite taste, fruits are not included in its recipe.

If everything is done correctly, then no difficulties arise. But there are little things you need to know about. Experienced housewives are familiar with them, but for beginners we repeat:

starch is not added to the biscuit dough, otherwise the cake will simply crumble;
if you don’t add sugar, you get a different effect (the cake becomes tough and difficult to cut);

The rights to the recipe were disputed for a long time, and only in the 1960s the authorship was assigned to the Demel confectionery.

when adding new ingredients to the mixture, do not mix the dough for longer than 2-3 minutes;
Place the finished dough in the oven immediately; there is no need to overcook it;
It happens that a ready-made sponge cake gets stuck in the mold, and it is difficult to remove it without damaging it. There is a solution - cover the top with a clean, damp towel. It absorbs heat and the sides will pull away from the walls.

Video recipe for making Sacher torte

This video recipe will show you how easy it is to make a Sacher torte.

Sachertorte

Chocolate Sacher Torte Recipe. Delicious, delicate, with a fabulous taste, with apricot jam and chocolate, Austrian cake - Zacher.

Ingredients:

For the biscuit:

200gr. butter,
5 eggs, 150g. dark bitter chocolate (at least 75% cocoa),
200gr. Sahara,
1 cup flour.
Glaze:

150ml. water,
150gr. Sahara,
200 – 300g. dark bitter chocolate +
200 – 300g. apricot jam
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The most popular Austrian dessert and one of the most famous cakes in the world is Sacher cake. 2017 marks the 185th anniversary of the delicious dessert recipe invented by 16-year-old chef Franz Sacher. Until now, only officially there are two versions of the original cake recipe. One, the Original Sacher-Torte, served at the Hotel Sacher in Vienna and owned by the Sacher family, features two cake layers and two layers of apricot jam. The second recipe, called Eduard Sacher-Torte, is the property of the Viennese confectionery Demel, where Franz Sacher’s son worked and refined his father’s recipe; the cake consists of one cake layer, the top of which is covered with apricot jam and glazed. Today we will be preparing Original Sacher-Torte.

Author of the publication

She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From her travels she brings back not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely combines the traditions of Austria, Italy and Germany.

Recipe author: Inna Belyaeva
After cooking you will receive 1 pc.
Cooking time:

Ingredients

6 pcs. egg
100 g sugar
130 g dark chocolate
140 g butter
100 g powdered sugar
140 gr wheat flour
200 g jam
200 ml cream 33%
300 g chocolate drops

Cooking method

Remove the butter from the refrigerator in advance so that it comes to room temperature. Prepare two clean and dry bowls. Separate egg yolks from whites. It is important to ensure that no water gets into the bowl with the whites, otherwise they may not whip up.

Using a mixer, begin the process of beating the egg whites. When the mass becomes white and airy, add 100 grams. sugar and continue beating until thick and pearly. The whites should not fall out of the bowl if you try to turn it over.

Chop the chocolate with a knife and melt it in a water bath, making sure that no water gets into the chocolate. Stir the chocolate during the process with a clean, dry spoon - this will allow it to melt quickly and evenly.

Beat the butter at room temperature together with the powdered sugar with a mixer for 4 minutes until it has an evenly creamy white consistency. Then add the yolks to the mixture and beat again.

Add warm melted chocolate to the creamy mixture and stir with a whisk until the consistency is even.

Then add sifted premium flour into the mixture and mix with a whisk until it has a smooth texture.

Turn on the oven and preheat to 180 degrees. Add whites to the dough. Trying not to damage their delicate consistency, beat the mixture with a whisk until smooth, moving evenly from top to bottom. The dough should be airy and very tender.

Prepare a springform baking dish with a diameter of 16 cm, grease it with butter and line the bottom with baking parchment.

Divide the dough in half for two cake layers. Pour the first part into the mold and carefully distribute the dough over it.

Bake in the middle of the preheated oven for about 35-40 minutes. You can check readiness with a wooden skewer - it should come out dry from the middle of the sponge cake, but it is important not to overdry the cakes. Remove the crust from the oven and cool on a baking rack. If the middle of the cake rises into a hump during baking, then after removing it from the oven, but before removing it from the mold, you need to use a dry and clean towel to press the hump with gentle pressing movements, returning it to its place and leveling the surface. Prepare the second sponge cake in the same way.

Stir apricot marmalade or confiture until smooth, spread half of the marmalade on the top and sides of the first cake layer.

Place the second one on top of the first layer and brush with apricot jam again.

Pour the cream into a saucepan and heat on the stove until hot, but do not boil. Remove from stove. Add the chocolate chips to the cream and stir until completely dissolved to create a smooth chocolate glaze. Drizzle glaze over cake; It is most convenient to do this on a baking rack so that excess glaze flows out into a supported plate. If necessary, use a flat knife or a special spatula to smooth the top of the icing on the cake. You need to be careful not to damage the cake or remove too much icing from the top.

Place the cake in the refrigerator for at least 6 hours.

Sachertorte ready!

Bon appetit! In Austrian coffee shops, the cake is served with whipped cream.

Sacher cake is a successful invention of an Austrian culinary specialist that has managed to win the favor of sweet tooths all over the world. Rich sponge cakes harmonize perfectly with fruit soaking and chocolate glaze, creating a dessert that is perfect in taste, which is usually served with whipped egg whites.

Sacher Torte - a classic recipe

Despite its simple composition and accessible preparation technology, the Viennese Sachertorte turns out to be incredibly tasty and is received with particular delight by chocolate fans. The impregnation must be homogeneous, for which the confiture is heated, punched with a blender, and then supplemented with cognac if desired.

Ingredients:

eggs – 6 pcs.;
flour – 140 g;
butter – 140 g;
sugar – 300 g;
powdered sugar – 110 g;
chocolate – 280 g;
water – 120 ml;
cognac – 2 teaspoons;
apricot confiture – 200 g;
vanilla.

Preparation

Beat butter with powder, vanilla and yolks.
Add melted chocolate (130 g) and beat.
Stir in flour and whites beaten with sugar (100 g).
Bake the biscuit at 170 degrees for 50 minutes, cut into 2 cake layers, soak in a mixture of confiture and cognac.
A syrup is boiled from the remaining sugar and water, cooled, chocolate is mixed into it and the Viennese Sacher cake is covered with icing.

Chocolate Sacher sponge cake

Over time, the classic Sachertorte has acquired many interpretations, each of which impresses with its exceptional taste. Next, it is presented with peeled and crushed almonds, which gives the dessert an incomparable richness and a subtle, refined aroma.

Ingredients:

eggs – 6 pcs.;
flour – 150 g;
butter – 170 g;
sugar – 150 g;
cognac – 1 tbsp. spoon;
dark chocolate – 100 g;
baking powder - 2.5 teaspoons;
cocoa – 40 g;
almonds – 50 g;
confiture and glaze – 200 g each;
vanilla.

Preparation

Beat the butter, adding 50 g of sugar, vanilla, cognac, melted chocolate and yolks.
Add ground almonds with flour, cocoa and baking powder to the dough.
Stir in the whites whipped with sugar and bake the sponge cake for 1 hour at 180 degrees.
They decorate the “Sacher” by coating the sponge cake layers with confiture and cover the product with glaze.

Sachertorte cream

Authentic chocolate Sacher does not require the preparation of any cream, and only apricot jam is used for impregnation. However, if there is an irresistible desire to supplement the cakes with a suitable cream, you can prepare one based on the recommendations of this recipe.

Ingredients:

dark chocolate – 300 g;
strong black tea – 270 ml.

Preparation

Brew hot tea.
Add chocolate and stir.
Place the bowl in a container with ice water, beat until thick and slightly lightened.

Frosting for Sachertorte

Below is a detailed description of how to decorate the Sacher Torte with glaze and prepare it correctly. Only dark chocolate is used as a base component. The top and sides of the cake are covered with glaze and, using a pastry bag, the name of the pastry chef who is the author of the amazing dessert is written on the surface.

Ingredients:

chocolate – 300 g;
sugar – 150 g;
water – 150 ml.

Preparation

Mix water and sugar, cook the syrup for 2 minutes.
Remove the bowl from the stove, add chocolate, stir.
Cover the Sacher cake with glaze after it has cooled and thickened.

Sacher cake without sugar

The following recipe will be of interest to those who want to know how to make Sachertorte at home without sugar. The product is not inferior in taste to the original, but at the same time has a lower calorie content. In this case, you need to take care of the presence of jam or confiture with sorbitol.

Ingredients:

squirrels – 4 pcs.;
flour – 150 g;
vegetable oil – 3 tbsp. spoons;
stevia – 1.5 teaspoons;
cocoa – 20 g;
chocolate without sugar – 300 g;
cottage cheese – 120 g;
baking powder - 2 teaspoons;
water – 6 tbsp. spoon;
almonds – 60 g;
jam – 200 g;
cocoa butter – 1 tbsp. spoon;
milk – 4 tbsp. spoons;
lemon juice – 0.5 teaspoon.

Preparation

Melt 100 g of chocolate, mix with warm water, cottage cheese and butter.
Add flour with cocoa, baking powder, a spoonful of stevia and ground almonds.
Stir in egg whites beaten with lemon juice.
Bake the cake for 40 minutes at 180 degrees, cool, cut, coat with jam.
Melt chocolate with cocoa butter, add vanilla, stevia, milk.
Frost the sugar-free Sacher cake.

Sacher cake in a slow cooker

You can make the Sacher recipe at home easily and simply using a multicooker. bakes perfectly, while remaining soft, airy and juicy inside, which has a positive effect on the characteristics of the dessert. The frosting is traditionally made from dark chocolate and syrup.

Ingredients:

eggs – 6 pcs.;
flour – 150 g;
butter – 200 g;
sugar – 150 g;
cocoa – 40 g;
dark chocolate – 100 g;
baking powder - 2 teaspoons;
ground almonds – 50 g;
apricot jam and glaze - 200 g each;
vanillin.

Preparation

Grind the butter with sugar, chocolate, and yolks.
Add flour with cocoa, baking powder, almonds and vanillin.
Stir in the beaten egg whites and transfer the dough into a bowl.
Cook “Sacher” in a multicooker on “Baking” for 60 minutes, cool, cut.
Cover the cakes with jam and cover the product with glaze.

Lenten Sacher Torte

You can prepare the Sacher torte at home in a Lenten version, for which you should slightly change the composition of the ingredients for the dough. In this case, the cakes are fragile and cutting them is extremely difficult, so it is necessary to divide the flour base into 2 portions, from which bake 2 lean biscuits in different forms.

Ingredients:

flour – 1.5 cups;
cocoa – 0.5 cups;
vanilla – 0.5 teaspoon;
sugar – 1.5 cups;
quenched soda – 1 teaspoon;
warm water – 1 glass;
vegetable oil – 90 ml;
confiture – 400 g;
glaze – 300 g.

Preparation

Mix sugar, flour, cocoa and soda.
Pour in water and oil, stir and bake 2 cakes from the base.
They decorate the Lenten “Sacher” by coating the cakes with confiture, and then cover the product with glaze.

Sacher cake without flour

The Sacher cake, the recipe for which is presented below, is prepared without flour, which is replaced by starch. If desired, the dough can be flavored with vanilla and baking powder can be added to the composition, which will make the sponge cake more airy. If the dessert is intended for an adult audience, add a little cognac to the confiture.

Ingredients:

eggs – 5 pcs.;
starch – 100 g;
butter – 200 g;
sugar – 200 g;
dark chocolate – 150 g;
apricot jam and chocolate glaze - 200 g each.

Preparation

Grind the butter and sugar, add the yolks and melted chocolate one at a time, and beat.
Stir in starch and whipped whites until stiff.
Bake the biscuit at 170 degrees for 40-50 minutes, cool, and cut.
confiture, cover the product with glaze.

Raspberry Sacher

“Sacher” is a recipe that, in an unconventional version, has even more admirers. In this case, the raspberry jam impregnation is combined with chocolate ganache, and the cakes are pre-greased with chocolate syrup for juiciness. The incomparable taste of the resulting dessert will not leave anyone indifferent.

Ingredients:

marzipan – 170 g;
flour – 40 g;
cocoa – 70 g;
eggs – 5 pcs.;
sugar – 230 g;
cocoa beans – 40 g;
butter – 40 g;
cream with a fat content of more than 30% – 280 g;
dark chocolate – 200 g;
cognac – 20 ml;
raspberry jam – 150 g;
gelatin – 10 g.

Preparation

Beat in marzipan with yolks, 50 g of sugar and cocoa beans melted with butter.
Stir in flour, 20 g of cocoa and whipped egg whites with sugar (50 g).
Bake the biscuit at 180 degrees, cool, cut into 3 parts.
The jam is ground through a sieve and thickened with half a portion of gelatin.
Dissolve chocolate in heated cream (200 ml).
Boil syrup from 100 ml of water, 15 g of cocoa and 50 g of sugar and soak the cakes in it.
When assembling the cake, coat the bottom and top cakes with ganache and the middle cake with jam.
Mix the cream, the rest of the sugar and cocoa, heat it, stir in the remaining gelatin.
Pour the cooled glaze over the cake.

Sacher with fruit

The recipe for Sacher torte at home, presented below, will allow you to get a juicier version of the dessert by adding slices of fruit to the layer between the cake layers. Canned peaches, pineapples, sliced bananas or fruit and berry jam slices will ideally complement the palette.

One of the most beloved Viennese desserts is Sachertorte. The confectionery product has a refined chocolate taste. To prepare this dessert you don't need any special culinary knowledge. All that is required of a culinary beginner is to follow the recipe recommendations. Sachertorte goes well with coffee and other hot drinks.

Classic Sachertorte recipe

If you are still looking for the perfect chocolate confectionery, we recommend that you pay attention to the recipe for making the classic Sacher Torte. At the end of cooking, you can enjoy a rich and aromatic dessert that will definitely be included in your list of favorite cakes.

To prepare the dessert, you will need the following ingredients:

Butter 75% fat – 180 grams.
Powdered sugar or cane – 10 teaspoons.
2 bars of dark chocolate.
A pinch of salt.
Vanilla extract to taste.
6 eggs.
180 grams of sugar.
140 grams of flour.
Apricot or orange jam - 500 grams.
Heavy cream – 100 grams.
Honey – 5 teaspoons.
Cocoa – 6 teaspoons.

Cooking method:

Be sure to adhere to the specified proportions. To prepare the confectionery product, melt it in a water bath. Place the melted chocolate aside. Take butter and add powdered sugar.

Start beating the mass. Once the butter and powder have reached a smooth consistency, start adding the melted chocolate, vanilla extract and salt. Beat the mixture with a mixer.

Separate the whites from the yolks. Add the yolks to the chocolate-butter mixture and continue whisking until completely solidified. In a separate bowl, beat the egg whites and sugar (can be replaced with powdered sugar).

The output should be a very airy mass. Gradually and very carefully begin to introduce the whipped whites into the chocolate-cream mass, slowly stirring with a spoon.

Sift the required amount of flour through a sieve and carefully fold it into the chocolate mass. Pour the resulting dough into a mold and bake at 180 degrees for 60 minutes. After cooling, the prepared biscuit should be cut into two parts.

To prepare the impregnation, take apricot jam and add 7 tablespoons of warm water to it. Mix the mixture thoroughly with a spoon and bring it to a boil. The less syrup you get, the better. Hot impregnation should be thoroughly poured over the top and bottom cakes. After processing the dessert, it should be placed in the refrigerator.

The remaining chocolate should be melted in a water bath. Gradually add cream, honey, jam and cocoa powder into the chocolate mixture. Beat the chocolate mixture for 3 minutes. It hardens quickly, so it should be applied to the chocolate cake immediately. should be distributed evenly over the sides and tops of the cake. Dessert is ready!

Recipe for Austrian Sacher Torte at home

There are rumors that the authentic recipe for the Austrian cake is known only to the chefs of the famous Sacher Hotel. Those lucky ones who managed to taste the dessert claim that they have never tasted anything tastier. Confectioners from all over the world are experimenting, introducing more and more new ingredients into the cake, so that beginners in the confectionery business can prepare the famous chocolate dessert at home.

Ingredients for the crust:

Softened butter – 200 grams.
A glass of sugar.
5 eggs.
A glass of flour.
Dark chocolate bar.

Ingredients for glaze:

Water – 140 grams.
Sugar – 140 grams.
Chocolate bar.
Apricot jam.

Cooking process:

Melt the chocolate bar in a water bath. In a separate bowl, beat butter and sugar. Add the creamy mixture gradually to the cooled chocolate mixture. Mix until the consistency is homogeneous. Separate the yolks from the whites. Place the whites in the refrigerator for 20 minutes. Add the separated yolks to the chocolate mixture, continuing to beat.

We take the whites out of the refrigerator, adding a pinch of salt to them. Beat the mixture until a characteristic, stable foam appears. Add 1/3 of the protein mass to the chocolate mixture, and gradually add flour. Mix everything well and add the rest of the proteins. Place the mold with the dough in an oven preheated to 180 degrees. Bake for about one hour. Divide the biscuit into two parts and let it cool.

To prepare the impregnation, it is not necessary to use apricot jam. Confectioners recommend paying attention to orange, mango and grapefruit fillings. Pass 100 grams of the selected jam through a sieve, adding 100 grams of water. Bring the mixture to a boil. Pour the syrup into the cakes and place them in a cool place. Let's start preparing the glaze.

Mix water and sugar. Place the saucepan on the stove for cooking. Stir the glaze constantly until the sugar is completely dissolved. When the sugar has dissolved, remove the glaze from the stove and add the chocolate pieces into the mixture. Stir the mixture vigorously until it becomes homogeneous. The chocolate glaze is ready, coat with the cake mixture, and enjoy your meal.

How to cook Sachertorte in a slow cooker?

Baking in a slow cooker is particularly fluffy, tender and fragrant. The famous Sachertorte can be easily prepared in a slow cooker, and for this you will need the following ingredients:

For the biscuit:

120 grams of premium flour.
120 grams of sugar. Better than reed.
120 grams of butter.
Chocolate bar.
5 eggs.

For glaze and impregnation:

Apricot jam – 7 spoons.
Two bars of chocolate.
Lemon juice.
Heavy cream.

Preparation procedure:

Melt butter and chocolate in a water bath. Separate the yolks from the whites and beat with half a glass of sugar. Add the mixture to the chocolate mixture and mix well. Sift the flour through a sieve and add it to the mixture. In a separate bowl, beat the egg whites with the remaining sugar until foam forms.

Add protein cream to the dough. Pour the mixture into the mold and bake it on the “Baking” mode for one hour. Don't forget to grease the multicooker pan with butter.

Preparing the impregnation. Pass the jam through a sieve and add water and lemon juice to the mixture. Place the saucepan on the fire and bring to a boil. When the cake is cooked, you can divide it into two parts or leave it whole - it’s a matter of taste. Soak chocolate sponge cake in apricot syrup and let it sit in the refrigerator.

To prepare the chocolate glaze, break the chocolate into small pieces and melt it in a saucepan. Once the chocolate has melted, stir in the heavy cream.

You can add vanillin to taste. Remove the cakes from the refrigerator and coat the cake with frosting. The Sacher cake is ready!

Recipe for a Lenten version of Sachertorte

The Lenten version of Sachertorte is just as tasty and rich. And most importantly, the recipe is suitable for the category of people who adhere to fasting. To prepare the confectionery product, you will need:

Wheat flour - glass.
5 tablespoons cocoa powder.
Sunflower oil.
A glass of sugar.
Soda, vanillin, salt, vinegar.
2 chocolate bars.
Cinnamon.
Tangerine jam.
One lemon and orange.
Orange zest.
Water.
50 grams of chopped almonds.

Squeeze lemon and orange juice into a bowl. Add chopped almonds, cinnamon and the zest of one orange. Then add sugar and a couple of tablespoons of sunflower oil to the mixture, and begin stirring the mass with a whisk.

Gradually add flour and cocoa. At this stage it is better to use a mixer to avoid the formation of lumps. Quench half a teaspoon of soda with vinegar and pour into the mixture. Pour the dough into the mold and bake at 200 degrees for one hour.

The surface of the baked sponge cake should be coated with tangerine jam, and the cakes should be allowed to brew for about an hour. During this time you can prepare the chocolate glaze.

Melt two chocolate bars in a water bath and add 2 tablespoons of sunflower oil to the mixture. Frost the cake and let it set until it forms a rough crust. Bon appetit!

Preparing the glaze

There are many options for making Sachertorte icing. However, most sweet tooths and confectioners prefer the classic cooking option.

To prepare the glaze you will need:

A couple of bars of dark chocolate.
150 grams of heavy cream.
50 grams of butter.

This glaze will turn out not only tasty, but also spectacular. If you do not overheat it, the resulting glaze will be matte. Break the chocolate into pieces and melt in a water bath. Add the cream to the mixture, stirring with a spatula. Add butter to the glaze. The icing for the Sacher Torte is ready!

If you are new to the confectionery business, then at each stage of preparation, many questions may arise. Follow these tips to help you bake a truly delicious chocolate dessert:

To prevent the sponge cake from rising during baking, cover the pan with a layer of foil.
Before beating the eggs, be sure to put them in the refrigerator for 20 minutes.
To prevent the cake from settling, the protein mass should be introduced into the dough, carefully mixing it with a spoon.
To add piquancy to the cake, you can add a few drops of rum to the impregnation.
Chocolate does not necessarily melt in a water bath. A microwave oven is suitable for this purpose.

The Sachertorte is perfect. This confectionery will brighten up a boring day with chocolate notes! And it will also take its rightful place on the holiday table.

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Delicious chocolate cake with chocolate icing.

6 eggs
180 g sugar
150 g chocolate (I have 56%)
150 g flour
120 g butter
10 g vanilla sugar

Interlayer:

200 g apricot confiture (jam, preserves)

Glaze:

150 g chocolate (I have 56%)
100 ml cream (10-20%)
50 g butter

Also:

whipped cream or ice cream for serving

Recently, in a recipe, I mentioned that I was making a chocolate cake, so our hero today is the Sacher Torte. The cake comes from Austria, it was invented by pastry chef Franz Sacher and today it is one of the most popular cakes in the world. The original recipe, of course, is kept in the strictest confidence, but let me tell you a secret :-) there is nothing complicated about it - we need a chocolate sponge cake, apricot confiture and chocolate glaze. I took 56% chocolate, in my opinion, this is the best option for baking, it turns out very chocolatey - with a hint of bitterness, but in moderation, but you can of course take a higher percentage of cocoa. When preparing the Sacher cake, I looked at my recipe, because the ingredients are very similar, but the cooking technology is different. I will say without undue modesty that the cake turned out simply delicious - my guests ate it in silent delight. It has a moist, soft texture with a rich chocolate flavor, a real heaven for chocoholics. By the way, many who tried the original Sacher torte complained that it was quite dry, but you definitely can’t say the same about my Sacher cake, it’s very tasty and not dry at all. I highly recommend you treat your favorite chocoholics with this delicious masterpiece!

Preparation:

Break the chocolate into pieces and melt in a water bath or in the microwave (I prefer the microwave). Cool slightly.

Beat soft butter a little with half the sugar and vanilla sugar.

Add the yolks and beat again.

Add chocolate, beat.

Beat the whites thoroughly until they form strong peaks, gradually adding the second half of the sugar. Let me remind you that the whites must be beaten with clean, dry whisks in a clean, dry container.

Add the whipped whites to the chocolate mixture in parts, each time, very carefully mixing them with a spatula from the bottom up.

Then sift the flour on top in parts, also carefully mixing it from the bottom up, trying to keep the mass as airy as possible.

Line the bottom of the pan with parchment paper and lightly grease the sides with butter (my pan is 22 cm in diameter).
Carefully transfer the dough into the pan and smooth with a spatula.

Place in an oven preheated to 180 degrees and bake for about 25-35 minutes. Be careful not to overcook the biscuit in the oven, you don’t want it to dry out, your oven may need less time. Check with a skewer, if there is no more raw dough on it, but there are some wet crumbs, then this is quite normal, it means the sponge cake is ready.
Cool the finished biscuit completely.

Beat apricot confiture (jam or jam is also suitable) with a blender for a smoother consistency.

Cut the biscuit into two layers, also trim the top layer if necessary.
Place the first cake layer on a plate, porous side up, and spread about half of the confiture.

Cover with the second cake layer and cover the top and sides of the cake with confiture. Place in the refrigerator while preparing the glaze.

Preparing the glaze.
Break the chocolate into pieces and place in a container.

Heat the cream and butter until very hot (the butter needs to melt, but the mixture should not boil).
Pour hot cream into the chocolate and immediately begin vigorously stirring. At first it will seem that the mass is heterogeneous, but continue to actively mix until the mass becomes completely homogeneous, glossy, thick and shiny.
If the glaze is too thin, you can put it in the refrigerator for a while to thicken.