Sacher my Sacher cake recipe, a recipe I have been making for years, was a gift from a pastry chef when I was a teenager and already loved baking, and it’s always a hit; the recipe is very simple so I decided to illustrate it to you in detail in the hope you’ll want to try it.
The ingredients needed to prepare this cake are few and simple, the important thing is to use excellent dark chocolate to melt.
For lovers of chocolate cakes and classic cakes, I also leave you the following recipes
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Austrian
- Energy 329.13 (Kcal)
- Carbohydrates 32.66 (g) of which sugars 17.55 (g)
- Proteins 6.54 (g)
- Fat 19.68 (g) of which saturated 12.07 (g)of which unsaturated 7.12 (g)
- Fibers 3.50 (g)
- Sodium 39.41 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 eggs
- 2/3 cup sugar
- 2/3 cup butter
- 5 oz dark chocolate
- 3 tbsp milk
- 1 1/4 cup all-purpose flour
- 1 packet baking powder
- 9 oz apricot jam
- to taste sambuca (optional)
- 5 oz dark chocolate
- 3 tbsp milk
Tools
It is important to have a good non-stick springform pan for better baking.
- 1 Springform Pan
Preparation
The dough will require some attention when melting the chocolate, but it is a simple step that will be repeated for the coating.
As the first step, separate the eggs into two bowls, separating the whites from the yolks. Whip the yolks with the sugar, add the melted butter and the melted dark chocolate with the three tablespoons of milk. You can melt the chocolate in the microwave for a quicker process or in a double boiler. After adding the chocolate, add the flour and finally the baking powder. Now whip the egg whites until stiff and gently incorporate them into the rest of the ingredients, with circular movements from bottom to top. When you have obtained a homogeneous dough, pour it into the previously buttered and floured pan. Finally, bake in a preheated oven at 350°F for about 35 minutes, but always do the toothpick test before removing it from the oven.
When the cake is well cooled, remove it from the pan and cut it in half horizontally. Fill the cake with the jam diluted with a little sambuca for a traditional flavor, but if you have children or do not like alcohol, I can assure you it will be delicious even without the sambuca. Leave about two tablespoons of jam to spread on the surface.
Reassemble and cover it with the jam you left, it should be a thin layer that covers the entire cake. Finally, cover with the dark chocolate, always melted with 3 tablespoons of milk. For a perfect coating, I recommend placing the cake on a turntable, start covering the entire edge with the help of a knife, once this operation is completed, pour all the chocolate in the center of the cake and by rotating the turntable with the help of a spatula cover the entire surface. You can let the coating cool at room temperature or if you prefer, put it in the refrigerator for 30 minutes and the chocolate will harden perfectly to be decorated on top as you wish.
NOTES
The Sacher cake keeps very well at room temperature for up to 3 days if kept covered, it is perfect for all sweet moments of your day from breakfast to after dinner.
For a delicious tasting, you can serve the Sacher cake accompanied by whipped cream.
If you liked the recipe or if you have any questions, do not hesitate to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
