How to make a Sacher cake at home? TOP 3 recipes with photos. Culinary tips and secrets. Video recipes.
Sachertorte chocolate cake is a delicious dessert originally from Vienna, which was invented by the Austrian confectioner Franz Sacher. It is popular not only in Viennese cuisine, but all over the world. The confection has a rich chocolate flavor with a light fruity note. How to properly cook the European Sacher chocolate cake at home, we learn in this material, which presents the TOP-3 different recipes.
Cooking tips and subtleties
- The classic recipe for the Sacher cake consists of airy chocolate cakes made from biscuit dough, layered with apricot jam and topped with a thick layer of chocolate on top and sides. It is often served with whipped cream.
- To prepare a chocolate biscuit, flour, chocolate, butter, eggs, sugar and vanilla are used.
- Sift flour before cooking so that the biscuit is tender and airy.
- Remove the eggs from the refrigerator in advance so that they reach room temperature.
- The correct Sacher is prepared without the use of baking powder. The dough rises, it turns out fluffy and airy thanks to the beaten egg whites. Therefore, combine the whipped whites with the rest of the components carefully so that the foam does not fall off. This affects the airiness of the biscuit.
- When separating the whites from the yolks, make sure that the yolks do not get to them. Otherwise, the proteins will not beat up to the desired consistency, which will negatively affect the airiness of the biscuit. Mixer dishes and beaters should be dry and clean, and it is better to use chilled squirrels. The higher the cocoa percentage, the brighter the taste of the dough will be. Therefore, buy chocolate with 70% or more cocoa content. It is perfectly acceptable to replace chocolate with cocoa powder.
- Use butter of high quality and with a maximum fat content, not less than 72, 2%. Do not replace it with margarine, because it is the butter that will make the biscuit tender.
- Often cognac and almonds are added to the biscuit to give the cake an interesting taste and aroma. In this case, it is better to add cognac to the dough not before baking, because it will evaporate during cooking, and sprinkle it on the finished baked cakes.
- Bake the biscuit only in a well-heated oven, otherwise the biscuit will not rise, it will not be tender and airy. During baking, do not open the oven for the first half hour, otherwise the biscuit will fall off.
- Watch the baking time of the sponge cake so that it does not dry out, otherwise it will become rough. Check the readiness with a toothpick, piercing the dough with it. There should be no pieces of biscuit on its surface.
- The finished biscuit is usually cut lengthwise into 2-3 cakes, the more layers, the tastier.
- The filling of the Sachertorte cake is played by thick apricot confiture. This is a jelly-like jam with small pieces of fruit that are spread evenly over the cakes. If there is no jam, use regular jam, and liquid jam will not work, because it spreads.
- The jam should be moderately thick. If it is very thick, then preheat it in the microwave to make it more liquid.
- Apricot jam is often substituted for any other fruit filling. But then such a dessert cannot be called classic.
- Chocolate glaze is traditionally made from natural and high-quality dark chocolate, sometimes with added sugar. To make the glaze softer and softer, add cream, and to harden faster - butter.
- Sometimes cocoa is used instead of chocolate for icing. Take 1 tbsp for 50-70 ml of water. cocoa.
- To coat the cake with a thick layer of chocolate icing, do it gradually. First, fill the dessert with the first layer and let it set. Then cover the cake with another layer of icing.
- To evenly coat the cake with chocolate icing, place it on a wire rack and pour the icing on top, evenly leveling it with a spatula.
- Chocolate cakes should be well saturated with jam, so the cake is prepared 6-7 hours before serving.
Sachertorte - a classic recipe
The classic recipe for the perfect Austrian dessert is the Sachertorte with rich chocolate flavor.
- Caloric content per 100 g - 536 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 45 minutes, plus time for soaking
Ingredients:
- Eggs - 6 pcs.
- Butter - 120 g for biscuit, 60 g for icing
- Flour - 120 g
- Bitter chocolate - 120 g for biscuit, 100 g for icing
- Apricot jam - 150 g
- Sugar - 120 g
Cooking Sachertorte according to the classic recipe:
- For a biscuit, break the chocolate into small pieces and combine in a bowl with diced butter cubes. In the microwave or steam bath, melt the food until smooth, but do not bring it to a boil. Cool the resulting chocolate coating to room temperature.
- Divide the eggs into whites and yolks.
- Add half the sugar to the egg yolks and beat with a mixer for 7-8 minutes until fluffy and firm. Combine the yolk mass with the cooled chocolate icing and beat with a mixer until smooth. Add flour and whisk the dough until smooth and smooth.
- Beat the whites with a mixer until light and fluffy. While beating, add the remaining sugar in small portions and continue beating until peaks are firm and the sugar is completely dissolved.
- Add the beaten egg whites in portions to the chocolate dough and stir gently to prevent the whites from falling off.
- Cover the bottom of a 22 cm baking dish with parchment paper, grease the sides with butter and lightly dust with flour, shaking off excess. Pour the dough into the prepared form and send to bake in a preheated oven to 180 ° C for 45-50 minutes.
- Cool the finished biscuit completely and stand for 5-6 hours. Then cut it into 2 pieces.
- Brush one part of the sponge cake evenly with half the apricot jam. Place the other half of the biscuit on top and cover the cake with the remaining jam on all sides. Send the cake to the refrigerator for half an hour to freeze the apricot layer.
- For the icing, break the chocolate into pieces and mix with the butter. Send the food to the microwave, and when the apricot layer has hardened, cover the cake with icing.
- Send the classic Sachertorte to soak in the refrigerator for 5-6 hours.
Sachertorte Chocolate Cake with Orange Jam
Unusually delicious chocolate Sacher cake with a light orange flavor. Rich, delicate, aromatic, and thanks to the jam layer, the crumb acquires a characteristic light citrus sourness.
Ingredients:
- Eggs - 6 pcs.
- Sugar - 180 g
- Dark chocolate - 150 g for dough, 150 g for chocolate glaze
- Flour - 150 g
- Butter - 120 g for dough, 50 g for chocolate glaze
- Vanilla sugar - 10 g
- Salt - a pinch
- Lemon - 0.25
- Orange confiture - 200 g
- Cream 10-20% fat - 100 ml
Making Sachertorte Chocolate Cake with Orange Jam:
- For the dough, combine the softened butter with half a serving of sugar, vanilla sugar and beat with a mixer.
- Add the egg yolks to the butter mixture and beat again until smooth.
- Melt the dark chocolate in a water bath, cool slightly and add to the rest of the ingredients in a thin stream. Bring the mass to a homogeneous consistency with a mixer.
- Beat the whites with a pinch of fine salt with a mixer so that they do not pour out of the bowl and keep their shape well. Add natural lemon juice squeezed from? parts of lemon. When the mass turns white and grows in size, add the other half of the sugar and continue whisking.
- Add the whipped whites into the chocolate mixture, stirring the mass with a silicone spatula from bottom to top until a uniform color and consistency.
- Add the sifted flour to the dough in several steps and mix the dough until smooth, tender and pleasant coffee color.
- Cover the bottom of the baking dish with parchment, grease the sides with butter and transfer the dough. Smooth it out with a spatula and immediately place it in a preheated oven to 180 ° C.
- Bake the crust for about 25-35 minutes. Remove the finished biscuit from the oven, cool completely at room temperature and cut with a knife into two identical cakes.
- Place one crust on a large platter and brush generously with orange marmalade. Cover it with the other half of the sponge cake and brush the top and sides of the cake with jelly. Place the cake in the refrigerator to freeze the jam.
- Heat the cream with butter so that the butter melts, but does not boil. Remove from heat and add chopped chocolate. Stir the mixture so that the chocolate is completely melted, and the icing is homogeneous, glossy and thick.
- Pour the chocolate icing over the cake and refrigerate for 8 hours.
Viennese Sachertorte with Almonds and Cognac
Austrian dessert Sachertorte with almond crumbs in a sponge cake, interlayer and glaze. This is an unusual recipe for the famous Viennese cake.
Ingredients:
- Bitter chocolate - 60 g for dough, 140 for icing
- Butter - 170 g per dough, 15 for icing
- Sugar - 150 g
- Flour - 150 g
- Eggs - 6 pcs.
- Cognac - 3 tablespoons
- Vanilla sugar - 1 tsp
- Baking powder - 2.5 tsp
- Cocoa powder - 35 g
- Almonds - 150 g
- Apricot jam - 200 g
- Milk - 4 tablespoons
Making the Viennese Sachertorte with Almonds and Cognac:
- Combine softened butter with sugar (50 g) and beat with a mixer.
- Break the chocolate into pieces, melt in a water bath, cool to room temperature and mix with the butter mass.
- Add vanilla sugar with cognac (1 tablespoon) and mix with a mixer until smooth.
- Separate the whites from the yolks. Put the whites in the refrigerator, and add the yolks one by one to the chocolate-butter mixture, without stopping to beat it.
- Beat the cooled egg whites with a mixer at low speed until light foam appears. Then increase the speed, add the remaining sugar and beat until a firm, firm foam. Toss them in the chocolate-butter mixture.
- Divide the almonds into 3 portions for the biscuit, layer and frosting. Pour boiling water over one part for the dough for 1 minute, peel, dry and grind with a blender.
- Combine flour with baking powder, cocoa, almond crumbs and add to the dough. Stir the dough gently and place in a greased springform pan.
- Bake the biscuit in the oven at 200 ° C for 40 minutes. Remove the finished cake from the mold, leave to rest for 8 hours and cut horizontally into 2 cakes.
- Collect the cake. To do this, put one biscuit cake on a plate and saturate it with cognac (1 tablespoon). Brush with apricot jam and sprinkle with finely chopped almonds. Cover with a second crust on top, drizzle with cognac and spread jam on top and sides of the cake.
- For chocolate glaze, break the chocolate into pieces, melt in a saucepan in a water bath until it is liquid and mix with milk. Add butter and stir until smooth.
- Pour melted chocolate over the top and sides of the cake and sprinkle with finely crushed almonds until the frosting is cold.
- Refrigerate the cake for 12 hours.
