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Chocolate Cake Sacher Art

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Chocolate Cake Sacher Art

The perfect chocolate cake sacher art recipe with a picture and simple step-by-step instructions.

Glaze and filling:

  • 3 Eggs size L.
  • 1 pinch Salt
  • 1 Pck. Vanilla sugar
  • 50 g Powdered sugar
  • 50 g Butter very soft
  • 50 g Flour
  • 1 tbsp Cocoa
  • 1 tsp Baking powder
  • 50 g Dark chocolate couverture
  • 50 g Butter
  • 150 g Apricot jam or your own taste

Preparation:

  1. Lightly grease an 18-20 springform pan and line the bottom and edge with baking paper. In order to allow the dough to rise evenly at the edge and in the middle, I recommend placing a “thermal cover” around the mold. So the cake doesn’t get a hill in the middle when baking. This is uncomplicated, extremely effective and can also be used with other cake bases.
  2. Preheat the oven to 180 ° O / bottom heat.

Preparation:

  1. Melt the couverture over a double boiler over medium heat. Separate eggs. Beat the egg whites with a pinch of salt and half of the powdered sugar until very stiff. Beat the egg yolks, vanilla sugar and powdered sugar until whitish and frothy. Then stir in the softened butter and then the couverture and whip again.
  2. Mix the flour, baking powder and cocoa and fold into the egg / butter mixture in several portions with a whisk by hand. When there is no more flour to be seen, carefully fold in the egg whites and then pour the dough into the prepared pan. The baking time on the 2 shelf from the bottom is 30 – 35 minutes.
  3. Do the wooden stick test after 30 minutes. No dough should stick to it when it is pulled out. Then take the cake base out of the oven and let it cool down in the tin. Then remove the outer insulation (do not dispose of it, can be used again and again), remove the shape and paper from the edge and turn the cake base onto a grid on the baking sheet (important for the later application of the topping!). Then peel off the paper from the bottom now on top and let the cake cool completely.

Filling and filling:

  1. Melt the couverture and butter in a bowl over a double boiler over a low heat. Mix both well. It should only be lukewarm for further processing so that the casting will later shine nicely.
  2. Cut the cooled base 1 x horizontally in the middle and spread the jam on the lower half. Put the top one back on top and distribute the rest of the jam as smoothly as possible on the surface and edge. Now pour the icing evenly over the cake and let it run down the edge. This makes the surface wonderfully smooth and shiny. Do not dispose of the excess cast that has dripped into the tray. It can be collected, hardened and gently reheated.
  3. The cake is not the original, but it comes close. However, I exchanged the typical apricot jam for currant jelly, because I like the fruity, tart taste better … and it also had to be consumed … ;-)))
  4. Regarding the size of the cake, it should be said that I intentionally chose a very small shape, because this way you can always enjoy a different cake faster. If the cake presented here is too flat for you, simply use twice the amount of ingredients. Should it become larger as a whole (24-26 form), then the amount of ingredients x 3 would have to be used. However, the baking time would increase to at least 40 – 45 minutes. But please test that yourself and check with wooden sticks.
Dinner
European
chocolate cake sacher art

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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