Traditional and Thermomix Sacher Cake.
Today we will make together a cake that tastes like Christmas and indulgence.

And what better cake than the Sacher cake, the most chocolatey, excuse my term among all cakes?

It’s the first time I’ve made it, but my nephews liked it very much.
You will find both the traditional recipe and the one with the help of the Thermomix.

These cakes are thought for you:

Difficulty: Medium
Cost: Medium
Rest time: 1 Hour
Preparation time: 1 Hour 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: German
Seasonality: Autumn, Winter, and Spring

549.76 Kcal

calories per serving

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Energy 549.76 (Kcal)
Carbohydrates 67.38 (g) of which sugars 46.11 (g)
Proteins 7.54 (g)
Fat 29.11 (g) of which saturated 15.43 (g)of which unsaturated 9.36 (g)
Fibers 2.73 (g)
Sodium 104.87 (mg)

Indicative values for a portion of 120 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

Let’s go shopping

4.6 oz sugar
5 eggs
1 pinch salt
7 oz 50% dark chocolate (in pieces)
10.5 tbsp butter (softened)
1 tbsp vanilla powdered sugar
1.2 cups all-purpose flour
1 packet baking powder
1 cup apricot jam
4.6 oz 50% dark chocolate
cup heavy cream, 35% fat

Tools

Here is what we need to prepare the

Stand Mixer
Cake Pan 24 cm springform
Oven
Cooling Rack
Knife long blade
Refrigerator
Spatula

Preparation: Traditional and Thermomix Sacher Cake

Traditional Recipe

Preheat the oven to 356°F. Butter and flour a 9-inch springform pan and set aside.
Beat the egg whites and salt until stiff peaks form, then transfer them to a bowl and set aside.
Chop or finely grate the chocolate using a food processor.
Transfer it along with the butter into a bowl, and melt them both in the microwave or in a double boiler.
Once melted, add the reserved powdered sugar, vanilla sugar, and egg yolks, and mix with a whisk.
When the mixture is smooth and homogeneous, add the all-purpose flour and baking powder, mixing from bottom to top with a spatula to prevent deflation.
At this point, fold in the beaten egg whites into the mixture with a pastry spatula, gently incorporating them with movements from bottom to top. Transfer everything into the prepared springform pan and bake in a preheated oven for 30-35 minutes (356°F).
After baking, remove the springform pan from the oven, unmold the sponge cake onto a cooling rack, and let it cool completely.
We will use apricot jam, preferably smooth, but if you have chunky jam, blend it first.
Once the jam is smooth, take the quantity I have listed above and heat it for 30 seconds in the microwave or in a double boiler, just enough to make it fluid.
Using a long-bladed knife, cut the sponge cake in half.
Spread about 1/3 of the apricot jam on the first half and place the second half on top.
Place the cake on the cooling rack and cover the entire surface with the remaining jam. Let it rest for 10 minutes.
Chop or finely grate the chocolate.
Transfer it to a glass bowl, add the cream, and melt it in a double boiler.
Now you can pour the glaze over the cake on the cooling rack.
Once the glaze has covered the entire cake, transfer it to the refrigerator and let it cool initially for 15 minutes. Then take the cake out of the fridge, and if you wish, you can write the name on top simply by pressing with the handle of a teaspoon.
Then put it back in the fridge until the glaze has solidified.
Here’s your Traditional Sacher Cake ready
Sponge Cake
Preheat the oven to 356°F. Butter and flour a 9-inch springform pan and set aside.
Place the butterfly whisk, and put the egg whites and salt in the Thermomix bowl, and beat until stiff peaks: 4 min./speed 3.5. Once stiff peaks form, transfer them to a bowl and set aside. Remove the butterfly whisk.
Place the chocolate in the Thermomix bowl, chop: 10 sec./speed 7. Scrape down the sides with a spatula, and add the butter, melt: 5 min./122°F/speed 1.
Add the reserved powdered sugar, vanilla sugar, and egg yolks, and mix: 10 sec./speed 3
Now add the all-purpose flour and baking powder, and mix: 10 sec./speed 3.
Gently fold the stiff egg whites into the mixture with a pastry spatula with movements from bottom to top.
Transfer everything into the prepared springform pan and bake in the preheated oven for 30-35 minutes (356°F). Remove the springform pan from the oven, and when it has cooled slightly, unmold it, transfer the sponge cake onto a cooling rack, and let it cool completely.
Filling
In the clean and dry Thermomix bowl, put the apricot jam and melt: 2 min./194°F/speed 1.
Using a long-bladed knife, cut the sponge cake in half.
Spread about 1/3 of the apricot jam on the first half and place the second half on top.
Place the cake on the cooling rack and cover the entire surface with the remaining jam. Let it rest for 10 minutes.
Meanwhile, proceed with the glaze
Glazing
In the clean and dry Thermomix bowl, put the chocolate and chop: 10 sec./speed 7. Scrape down the sides with a spatula.
Add the cream and melt: 6 min./122°F/speed 1.
Now you can pour the glaze over the cake on the cooling rack.
Once the glaze has covered the entire cake, transfer it to the refrigerator and let it cool
Initially for 15 minutes, then take the cake out of the fridge, and if you wish, you can write the name on top simply by pressing with the handle of a teaspoon.
Then put it back in the fridge until the glaze has solidified.
With the help of our friend Thermomix, we have made the Sacher cake