An timeless classic that everyone loves: the Sacher Cake, my version because we all know that the original has its secrets and can’t be replicated, but that doesn’t mean we can’t make an amazing homemade version.
In fact! This is my super tried-and-tested Sacher recipe, the one I make for special occasions and it always guarantees success.
I have balanced the ingredients for an incredibly soft, chocolaty result with that tangy note of apricot that makes the difference.
Forget searching for the original: try this and you won’t look back, below I’ll leave you other chocolate-based recipes and then let’s go right under the picture to discover the Sacher Cake my version 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients for sacher cake my version
- 1 1/4 cups all-purpose flour
- 4 1/2 tbsps butter
- 2 1/2 oz dark chocolate 60-69%
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 6 egg yolks
- 6 egg whites
- 5 oz dark chocolate 60-69%
- 1/3 cup water
- to taste apricot jam
- to taste whipped cream
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Cake Pan springform 9.5 inches
Preparation of sacher cake
To prepare the sacher cake, if you have a stand mixer, use it, otherwise get a large stainless steel bowl and the electric beater.
Put inside the bowl the butter at room temperature cut into small pieces with half the sugar and whisk until you have a white and fluffy foam.Add now the egg yolks one at a time, continuing to work with the whisks, insert the second yolk only when the first has been absorbed, work everything for 8/10 minutes.
Melt the chocolate cut into pieces in a bain-marie or in the microwave and incorporate it into the egg and sugar mixture by mixing with a rubber spatula.
Mix the cocoa with warm milk and incorporate it into the preparation always with gentle movements.
Beat the egg whites until stiff with the remaining sugar and incorporate half into the preparation, incorporate well.Preheat the oven to 320°F, in static mode, sift the flour several times and add it repeatedly to the mixture always with gentle movements from bottom to top with the rubber spatula.
Incorporate the remaining egg whites last, incorporate them well.
Butter and flour a 9.5-inch diameter mold, pour the mixture and bake in a hot oven for at least 50 minutes doing the toothpick test this should come out dry.While the cake bakes in the oven, heat the water and when it starts to boil, add the chocolate cut into pieces, remove from the heat and stir vigorously to melt the chocolate.
Once the sacher cake is ready, let it cool before removing it from the mold, cut it in two, fill with the apricot jam, close.
Cover externally with the jam and pour the previously prepared chocolate cream on top, level with the back of a knife and put in the refrigerator to solidify, the sacher cake is ready after a few hours in the fridge.
Before serving the sacher cake, whip the cream and serve the slice of cake with a few tablespoons of whipped cream next to it and..
ENJOY YOUR MEAL
Notes
The sacher cake keeps in the refrigerator closed in an airtight container for 3 or 4 days.
You can freeze the sacher cake to defrost it in the refrigerator a few hours before serving.
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