John Myers
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Baking: Sacher Art Chocolate Cake
The perfect baking: sacher art chocolate cake recipe with a picture and simple step-by-step instructions.
The dough
- 7 piece Eggs (M), separated
- 200 g Sugar
- 60 g Cocoa powder slightly de-oiled
- 120 g Spelled flour type 630
- 50 g Biscuit crumbs
- 1 pinch Salt
- 100 g Liquid butter
- 150 g Sour cherry jam
The casting
- 150 g Dark couverture
- 100 ml Cream
- 50 g Butter
The dough
- Beat the egg whites with salt and 100 grams of sugar until very stiff.
- Beat the egg yolks with 100 grams of sugar to a light cream. Sift the flour mixed with cocoa powder over the cream and fold in together with the melted butter.
- Now carefully mix the egg whites and the breadcrumbs into the dough with a whisk or dough card.
- Grease and crumble a 26-inch springform pan. Preheat the tube to 200 ° C and pour the dough into the mold. Bake for about 30 minutes on the middle rack and NEVER open the door for the first 15 minutes. (Toothpick sample)
- Take the cake out of the tin and let it cool completely upside down. Divide in the middle and coat the lower half with sour cherry jam. Put on the lid.
The casting
- Crush the couverture. Heat the cream in a saucepan and then dissolve the couverture and butter in it while stirring.
- Cover the cake with the chocolate icing using a palette, decorate as you wish and refrigerate for at least three hours.
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