John Myers
Small Cakes: Chocolate Dream Sacher Art
The perfect small cakes: chocolate dream sacher art recipe with a picture and simple step-by-step instructions.
- 100 g Fine chocolate at least 65% cocoa content
- 4 Eggs
- 50 g Sugar
- 75 g Flour
- 15 g Powdered sugar
- 1 Pä Vanilla sugar
- Salt
- 80 g Flour
- 0,5 tsp Baking powder
- 250 g Jam of your choice
- 100 g Marzipan raw mass
- 150 g Dark couverture
- Chocolate hearts to decorate
- Melt the dark chocolate and let it cool down a little. Separate eggs. Beat the egg whites with a pinch of salt and gradually the icing sugar until stiff. Add the sugar, a pinch of salt, vanilla sugar and the softened butter to the egg yolks and whisk everything until creamy. Add the chocolate mass and stir in. Now stir in flour (sifted with baking powder). Carefully fold in the egg whites in two portions. Pour everything into a form (18 cm) and bake for about 50 minutes at 150 degrees Celsius.
- Let the cake cool slightly, then turn it out of the mold and let it cool well. Divide crosswise twice. Heat the jam slightly and spread 1/3 of it on the first floor. Put on the second floor and coat it in the same way. Now put the third base on top and brush with the rest of the jam. Knead the marzipan mixture, roll it out between cling film, cut it to size and place it on top of the cake. Lightly press.
- In the meantime, melt the couverture. Caution: Do not let it get too hot. Now pour onto the cake and spread it all around. Let it dry slightly, then decorate with the hearts. Let cool in the fridge. Tastes best 1-2 days later. Take out of the refrigerator at least an hour before serving.
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