The fame of Viennese desserts has long gone beyond the borders of Austria, the country has been famous for pastry chefs for several centuries. Even those who have never been to Vienna have heard about amazing pastries, strudels, waffles, chocolate and coffee, but the Sachertorte has managed to overcome this bar - it can be considered the hallmark of the Austrian capital.

The legendary Sachertorte - the pride of Vienna

Chocolate cake "Sacher" will soon turn 200 years old - an enviable age for a culinary recipe. Only two Viennese establishments offer visitors the Sachertorte according to the classic recipe, and it was not easy to get this right. Franz Sacher's heirs treasured secrets, until now the recipes in cookbooks are very approximate and the result is not quite the same as the original cake. True, only those who are lucky enough to try this wonderful dessert, one of the most famous in the world, can learn about the trick.

The sophisticated Sacher-Torte has no complicated ingredients and there are no tricks in its preparation, but the taste surprises with its elegance and refined brevity. It's just very tasty, provided that the master prepared the cake.

In general terms, the recipe for the "Sacher" cake can be described as follows: the chocolate sponge cake must be divided in half, smeared with apricot jam and covered with a thin layer of dark chocolate glaze. The signature cake always has a chocolate seal and the Sacher inscription. In a cafe, add sugar-free whipped cream to the portion. It’s hard to believe that chocolate, butter, flour, eggs, sugar and apricot jam can be used to bake something that will attract all the sweet tooth in the world.

The story of Franz Sacher's chocolate miracle

As is often the case, the famous Sakher chocolate cake appeared thanks to a happy coincidence. Back in 1832, the Austrian diplomat and politician Clemens von Metternich, known for the political reorganization of Europe, decided to surprise the invited guests with a new dish. He ordered a cake to the court pastry chef, but that day he was sick, and in the kitchen he was replaced by a student, sixteen-year-old Franz Sacher. The young man boldly set to work and from what was at hand, created a masterpiece - the Sachertorte cake, which was soon applauded by all of Vienna.

Over time, the fame of the talented pastry chef spread throughout the city. Franz received orders from wealthy residents of the capital, and then the best restaurants and customers from other European countries began to turn to him. Sacher opened his own prosperous business, but kept the secret of the cake that brought him fame. The confectionery has earned an excellent reputation and the founder's son Eduard very profitably sold the Sacher recipe of the Demel cafe, from which desserts were supplied to the emperor's court.

Business was going so well that in 1876 the family was able to open a hotel in which they made Franz's chocolate cake. Prosperity continued until 1934 - the Sacher hotel went bankrupt, and the grandson of Sacher Sr. had to be hired to work in the Demel pastry shop.

The Cake War, which began in 1938 and lasted twenty years. The dispute over the copyright for the chocolate cake was led by the Sacher Hotel and the Demel. The controversy centered on the problems of the apricot layer and the use of margarine instead of butter in the recipe. The court reconciled the parties: the Sacher hotel received the right to the name Orginal Sacher Torte and the corporate chocolate seal, and Demel got the name Eduard Sacher Torte, later changed to Demel's Sacher Torte, the right to grease with apricot jam only the top of the biscuit and the seal in the form of a chocolate triangle.

Now Sachertorte can be ordered in any coffee shop in Vienna and many other cities in different countries. Confectioners unravel the secrets of Frans Sacher and, admittedly, they succeed. The chocolate cake is prepared by Sacher dealerships in Japan, USA, China.

Everyone who is lucky enough to enjoy the original "Sacher" in Vienna says that the cake is very good, but the variations on its theme, made by professionals, are not inferior to either the sophistication of taste or design.

How to make a Sacher cake at home

While the original recipe is still undisclosed, replicating the Viennese dessert isn't very difficult. Baking a good sponge cake requires quality food and basic cooking skills. A layer of apricot jam impregnates the baked goods and gives the cake a pleasant sourness that distinguishes Sacher from similar desserts. If you love the taste of chocolate, remember the famous Soviet "Prague" - this is one of the variations on the theme of "Sacher".

Your efforts will be successful, but first choose the right chocolate, high quality flour, real butter, and the right jam. There is no doubt that the uniqueness of the dish is ensured by the professionalism of the confectioners and the exact adherence to the recipe.

The classic recipe for chocolate cake "Sacher"

Biscuit products:

• 150 g sifted premium flour
• 150 g of black non-porous chocolate without additives (not less than 70% cocoa)
• 180 g sugar
• 6 eggs
• 120 g butter
• 10 g vanilla sugar
• Tablespoon of cognac

Filling:

• 200 g apricot jam

Ganache:

• 150 g dark chocolate
• 50 g butter
• 100 ml 20% cream

Preparation:
You should start by baking a biscuit:

• Break a chocolate bar into small pieces and melt in a water bath. Stir constantly so that the chocolate melts evenly and does not overheat. Make sure that no water or steam gets into the chocolate container. Remove from heat and cool.
• Cut the butter into pieces, let soften at room temperature. Add 90 g sugar and vanilla to soft butter. Beat with a mixer.
• Separate the yolks from the whites; the dishes should be dry and clean, without oil deposits.
• Add the yolks to the beaten butter. Whisk.
• Pour in chocolate and a spoonful of brandy. Beat with a mixer until smooth.
• Beat the egg whites with a well-washed dry attachment. When the whites form a firm foam, add the remaining sugar and continue whisking. Well-beaten whites do not pour out of tilted dishes.

• Add egg whites one scoop to the chocolate butter and stir gently with a spatula from bottom to top.
• Sift the flour and gradually add it to the mixture, continuing to knead from the bottom up. The dough should be smooth and fluffy, try to keep the consistency - the quality of the biscuit depends on it.
• Preheat oven to 180C.
• Take a split form for cakes with a diameter of 22-24 cm. Cover with parchment, lightly grease the walls with oil. Fill with dough, try to form a mass with a depression in the middle - this way the biscuit will not crack when baking.
• Bake for about half an hour (+/- 5 minutes), but do not open the oven so that the baked goods do not settle.
• The perfect biscuit is slightly damp. Pierce the pastry with a match or a toothpick, if wet crumbs remain on the stick, but not wet dough, the biscuit is ready.
• Remove from oven and let cool in pan. Remove and cut with a sharp knife. To make it easier, place the biscuit on a flat plate, place two matchboxes next to each other, set the knife so that it sinks into the baked goods, and rotate the plate until a circle is outlined. Now you can cut the biscuit into two even cakes.
• Prepare apricot jam by beating it with a mixer until the consistency is smooth and uniform.

• Place the crust on a flat plate with the cut side up and spread evenly with half of the jam.
• Cover with a second cake layer, spread the remaining jam over the surface and sides. Place the cake in the refrigerator.

Ganache preparation:

• Break the chocolate into an ovenproof dish.
• Heat the cream and butter over low heat with constant stirring. The mixture should not boil.
• Pour the hot cream and butter into the chocolate.
• Put on a low heat and stir until the mixture is glossy and smooth.
• Let the ganache cool, if it is watery, put it in the refrigerator.

Cake decoration:

• Remove the cake from the refrigerator and cover with the ganache on all sides, smoothing with a spatula.
• The surface can be decorated with melted chocolate using a cornette.
• Send the finished cake to the refrigerator for at least 8 hours. It is better to let the cakes soak for 24 hours.

The cake can be served with whipped cream or ice cream slices.

Lean Sachertorte Recipe

Chocolate cake is not a dietary meal - there are about 600 kcal in each portion. If you are slim-down, a delicious dessert can be prepared with a gentle recipe that contains chocolate but no butter, cream and eggs. The taste of the Sachertorte will change slightly, but the lean version deserves attention.

For biscuit:

• 250 g sugar
• 250 g vegetable oil
• 500 ml almond milk
• 100 dark chocolate
• 600 g premium flour
• 5 tablespoons of cocoa powder
• 2 teaspoons baking powder
• Half teaspoon salt
• 2 tablespoons lemon juice

For the cream:

• 270 ml strong black tea infuser
• 300 g dark chocolate
• 200 g apricot jam

For registration:

• Some dark chocolate shavings
• 7-9 pieces of dried apricots

Preparation:

1. Break up the chocolate and cover it with warm almond milk. Dissolve in a water bath.
2. Remove from heat and gradually add sugar, butter, cocoa, baking powder and salt. Stir until smooth.
3. Pour in flour, knead the dough.
4. Line the mold with parchment, grease the edges with oil. Preheat oven to 180 about S.
5. Smooth half of the dough in a mold and bake for 30-35 minutes without opening the oven. Repeat the process with the second crust. Let the cakes cool.

1. Brew tea and break the chocolate into it. The tea must be hot for the chocolate to dissolve. Stir.
2. Pour cold water into a wide container, preferably ice. Place dishes with cooled tea leaves and chocolate in cold water and beat with a mixer.

We collect the cake:

1. Stir the jam with a mixer.
2. Spread over the surface of the crust, cover with a second and cover with jam. The sides of the cake also need to be greased with jam.
3. Refrigerate for half an hour.
4. Pour the cooled cake with a little cooled icing, distribute with a spatula.
5. You can decorate the frozen icing with grated chocolate, almonds and dried apricots.

The lean Sakher cake is somewhat different from the original one, but it is tasty and not so high in calories.

Sacher cake in a box.

Sachertorte in a multicooker

In a slow cooker, the Sakher cake can be prepared according to any recipe. A capricious biscuit often grieves and becomes an insurmountable obstacle - in the oven it cracks, burns, bakes unevenly, falls off. The multicooker creates ideal conditions under which success is almost guaranteed.

Useful tips for baking a sponge cake in a multicooker:

• Knead the dough strictly according to the recipe, do not lose sight of the "little things" like whipping and cooling.
• Lubricate the sides of the bowl with warm butter.
• Do not open the multicooker until the sponge cake is baked.
• Select the "Bake" mode and set the time to 60 minutes.
• After the final signal, do not rush to get the biscuit out of the multicooker, let it cool down for half an hour. You do not need to leave the baked goods for a long time - they can become stale.

Cooking the icing, spreading the cakes and decorating the cake is the same as in the previous recipes.

Sachertorte is the pride of Viennese pastry chefs. Only the famous American apple pie, Italian Gelato and Polish grandmother can compete with its popularity. Be patient, do not skimp on products, and you will find out why Sacher is loved all over the world. As a bonus - a reputation for making one of the most delicious cakes in the world.

One of the most beloved Viennese desserts is the Sachertorte. The confection has a refined chocolate taste. You don't need any special culinary knowledge to make a dessert. All that is required of a culinary beginner is to follow the recipe recommendations. Sachertorte goes well with coffee and other hot drinks.

Classic Sachertorte Recipe

If you are still in search of the perfect chocolate confection, we recommend that you pay attention to the recipe for making the classic Sachertorte. At the end of cooking, you can enjoy a rich and aromatic dessert that will definitely be included in your list of favorite cakes.

To prepare the dessert, you will need the following ingredients:

• Butter 75% fat - 180 grams.
• Powdered sugar or cane - 10 teaspoons.
• 2 dark chocolate bars.
• A pinch of salt.
• Vanilla extract to taste.
• 6 eggs.
• 180 grams of sugar.
• 140 grams of flour.
• Jam apricot or orange - 500 grams.
• Heavy cream - 100 grams.
• Honey - 5 teaspoons.
• Cocoa - 6 teaspoons.

Cooking method:

Be sure to adhere to the specified proportions. To prepare a confectionery product, melt in a water bath. Set the melted chocolate to one side. Take butter with powdered sugar.

Begin whipping the mass. When the butter and powder have reached a uniform consistency, start adding the melted chocolate, vanilla extract and salt. Beat the mixture with a mixer.

Separate the whites from the yolks. Add the yolks to the chocolate-butter mass and continue beating until solidified. In a separate bowl, beat the egg whites and sugar (can be replaced with powdered sugar).

At the exit, you should get a very airy mass. Gradually and very gently begin to add the whipped whites into the chocolate-creamy mass, stirring slowly with a spoon.

Sift the required amount of flour through a sieve and gently add it to the chocolate mass. Pour the resulting dough into a mold and bake at 180 degrees for 60 minutes. After cooling, the prepared biscuit should be cut into two parts.

To prepare the impregnation, you should take apricot jam and add 7 tablespoons of warm water to it. Mix the mixture well with a spoon and bring to a boil. The less often you make syrup, the better. Hot impregnation should be thoroughly poured over the top and bottom cake layers. After processing the dessert, it should be refrigerated.

The remaining chocolate should be melted in a water bath. Gradually add cream, honey, jam and cocoa powder to the chocolate mass. Beat the chocolate mass for 3 minutes. It hardens quickly, so it should be applied immediately to the chocolate cake. should be evenly distributed over the sides and tops of the cake. Dessert is ready!

The recipe for the Austrian cake "Sacher" at home

Rumor has it that the original recipe for the Austrian cake is known only to the chefs of the renowned Sacher Hotel. Those lucky ones who managed to taste the dessert claim that they have never tasted anything tastier. Confectioners from all over the world are experimenting, introducing more and more new ingredients into the cake so that novice confectionery business can prepare the famous chocolate dessert at home.

Ingredients for the crust:

• Softened butter - 200 grams.
• A glass of sugar.
• 5 eggs.
• A glass of flour.
• Dark chocolate bar.

Ingredients for the glaze:

• Water - 140 grams.
• Sugar - 140 grams.
• Chocolate bar.
• Jam apricot.

Cooking process:

Melt the chocolate bar in a water bath. Whisk the butter and sugar in a separate bowl. Into the cooled chocolate mass, gradually add the creamy one. Mix until the consistency is homogeneous. Separate the yolks from the proteins. We put the proteins in the refrigerator for 20 minutes. Add the separated yolks to the chocolate mass, continuing to beat.

We take the proteins out of the refrigerator by adding a pinch of salt to them. Beat the mixture until a characteristic, stable foam appears. Add 1/3 of the protein mass to the chocolate, and gradually add the flour. Mix everything well and add the rest of the proteins. In an oven preheated to 180 degrees, we put a mold with dough. We bake for about one hour. Divide the biscuit into two parts and let it cool.

It is not necessary to take apricot jam to prepare the impregnation. Confectioners recommend paying attention to orange, mango and grapefruit fillings. 100 grams of the selected jam, pass through a sieve, adding 100 grams of water. Bring the mixture to a boil. Spoon the cakes with syrup and place them in a cold place. Let's start preparing the glaze.

Mix water and sugar. We put the saucepan on the stove for cooking. Stir the icing constantly until the sugar is completely dissolved. When the sugar dissolves, remove the frosting from the stove and add the chocolate pieces to the mixture. Stir vigorously until smooth. Chocolate icing is ready, coat with a mass of cake layers, and bon appetit.

How to cook a Sacher cake in a multicooker?

Baking in a multicooker is distinguished by its special splendor, tenderness and aroma. The famous Sakher cake can be easily prepared in a multicooker, and for this you need the following ingredients:

For biscuit:

• 120 grams of premium flour.
• 120 grams of sugar. Better than reed.
• 120 grams of butter.
• Chocolate bar.
• 5 eggs.

For glaze and impregnation:

• Apricot jam - 7 spoons.
• Two chocolate bars.
• Lemon juice.
• Heavy cream.

Cooking procedure:

Melt butter and chocolate in a water bath. Separate the yolks from the whites, and beat with half a glass of sugar. Add the mass to the chocolate mixture, mix well. Sift flour through a sieve and add it to the mass. In a separate bowl, beat the whites with the rest of the sugar until frothy.

Add protein cream to the dough. Pour the mass into a baking dish and bake it on the "Baking" mode for one hour. Remember to grease the multicooker pan with butter.

We are preparing the impregnation. Pass the jam through a sieve and add water and lemon juice to the mass. Put the saucepan on the fire and bring to a boil. When the cake is cooked, it can be divided into two parts or left entirely - it's a matter of taste. Chocolate sponge cake, soak in apricot syrup and let sit in refrigerator.

For the chocolate glaze, break the chocolate into small pieces and melt in a saucepan. When the chocolate has dissolved, add heavy cream.

You can add vanillin to taste. Pull the cakes out of the refrigerator and coat the cake with icing. Sachertorte is ready!

The recipe for the lean version of the Sachertorte

The lean version of the Sachertorte is just as tasty and rich. And most importantly, the recipe is suitable for the category of people who adhere to the fast. To prepare a confectionery product, you will need:

• Wheat flour - glass.
• 5 tablespoons of cocoa powder.
• Sunflower oil.
• A glass of sugar.
• Soda, vanillin, salt, vinegar.
• 2 chocolate bars.
• Cinnamon.
• Mandarin jam.
• One lemon and an orange.
• Orange peel.
• Water.
• 50 grams of chopped almonds.

Squeeze lemon and orange juice into a bowl. Add chopped almonds, cinnamon and one orange zest. Then add sugar and a couple of tablespoons of sunflower oil to the mixture, start stirring the mass with a whisk.

Add flour and cocoa gradually. It is best to use a mixer at this stage to avoid clumping. Quench half a teaspoon of baking soda with vinegar and pour into the mass. Pour the dough into a mold and bake at 200 degrees for one hour.

The surface of the baked biscuit should be smeared with tangerine jam, and let the cakes brew for about an hour. During this time, you will be able to prepare the chocolate icing.

Melt two chocolate bars in a water bath, and add 2 tablespoons of sunflower oil to the mixture. Cover the cake with icing and let it set until it forms a coarse crust. Bon Appetit!

Cooking the icing

There are many options for making the Sachertorte frosting. However, most sweets and pastry chefs prefer the classic cooking option.

To prepare the glaze you will need:

• A couple of dark chocolate bars.
• 150 grams of heavy cream.
• 50 grams of butter.

Such glaze will turn out to be not only tasty, but also spectacular. If you don't overexpose it on fire, the result will be a matte glaze. Break the chocolate into pieces and melt it in a water bath. Add cream to the mixture, stirring with a spatula. Add butter to the glaze. The icing for the Sachertorte is ready!

If you are a beginner in confectionery, then at each of the stages of preparation, many questions may arise. Here are some tips to help you bake a truly delicious chocolate dessert:

1. To prevent the biscuit from rising when baking, cover the baking dish with a layer of foil.
2. Before beating the eggs, be sure to put them in the refrigerator for 20 minutes.
3. To prevent the cake from settling, the protein mass should be introduced into the dough, gently mixing it with a spoon.
4. To add spice to the cake, add a few drops of rum to the impregnation.
5. The chocolate does not necessarily melt in a water bath. A microwave oven is suitable for this purpose.

Sachertorte is perfect. The confection will color a boring day with chocolate notes! It will also take its rightful place on the festive table.

Do you like the recipe?

YesNot

Which was invented by an Austrian pastry chef. Gradually, it became the most popular Viennese dish in the world.

Franz Sacher was born in 1816. From the age of 14, he began to study cooking in the kitchen of the palace of Prince Metternich, which was known all over the world. But in 1832, an unforeseen event happened. The prince officially announced that the chef will prepare an amazing dessert at the reception. But the latter suddenly fell ill, so the kitchen workers began to draw the lot, which fell on Franz. The sixteen-year-old pastry chef managed to truly surprise his guests. The recipe for this dish has become available to everyone.

But, despite this, it is quite difficult to prepare the "Sacher" cake. In order to preserve its highest taste, it will be necessary to choose the right type of chocolate, flour and marmalade.

Let us dwell in more detail on the correct recipe for such a dish as Sachertorte.

To make a biscuit you will need:

• 140 grams of butter;
• half a glass of powdered sugar;
• half (can be replaced with a bag of vanilla sugar);
• 6 pieces of eggs;
• 130 grams of chocolate (70 percent or more cocoa content);
• 110 grams of sugar;
• 140 grams of baking flour.

In order to level the surface of the biscuit, you will need about three large spoons

To prepare the layer, you must:

• 200 grams of apricot jam;
• two small spoons of brandy.

To prepare the glaze you will need:

• 200 grams of sugar;
• half a glass of water;
• 150 grams of chocolate (70 percent or more cocoa content).

Traditionally, Sachertorte is served with whipped cream.

The preparation of this dessert is as follows:

1. First you need to turn on the oven, setting the temperature to one hundred and seventy degrees so that it warms up optimally.

2. Place baking paper on the bottom of a split form (24 cm), grease the sides with oil and sprinkle with flour. The excess must be carefully shaken off.

3. Carefully divide the eggs into yolks and whites. This should be done in such a way that they do not mix. In the future, we will beat the whites, and the presence of the yolk will make this process impossible.

4. Stir the softened butter with vanilla sugar and powder. Next, we begin to gradually add the yolks to the mixture and beat the fluffy and strong mass.

5. Melt the chocolate in the microwave and gently stir into the mixture.

6. Beat the whites with sugar until a steady state appears. To achieve this effect, you need to salt them a little and start whipping them at low mixer speeds.

7. After the proteins turn into foam, increase the speed and beat until soft peaks appear. This can be understood by the fact that the surface will become smoother, but they will no longer blur.

8. Then add sugar and beat until the proteins acquire a glossy and bright shine, and the peaks will not bend and will keep their shape firmly.

9. Now add the whites, flour to the chocolate mixture and mix gently with movements from top to bottom.

10. Put the dough in a mold and place in the oven. Keep the door ajar for the first fifteen minutes. Then carefully close it and bake for about an hour. We take out the biscuit, let it stand for ten minutes in the form, then put it on the wire rack. Better to bake a biscuit for the night.

11. "Sacher" - a cake that has traditional design features. To do this, cut off the top of the biscuit so that it is perfectly even. Then divide it into two parts and grease with preheated confiture. Place the cakes together and gently coat with warm jam. Put everything in the refrigerator and do the icing.

12. Make sugar syrup, cool and stir with melted chocolate.

13. Grease the cake with icing. The festive table will undoubtedly decorate this delicacy! Important: after coating with glaze, put in the refrigerator for four hours.

Bon Appetit!

Almost 200 years ago, the inhabitants of Vienna got acquainted with a new dessert - the Sachertorte chocolate cake. The assistant to the personal chef of the Austrian diplomat, young Franz Sacher, invented it on the occasion of a ceremonial diplomatic reception. Despite the surprisingly delicate texture of biscuit cakes, bright chocolate taste, the cake did not make the desired impression. Only 16 years later, the pastry chef's son Eduard, having slightly modified the recipe, began to make this cake and sell it in his pastry shop. The townspeople liked this new Sacher so much that it began to be bought up in a matter of hours after it appeared on the shelves.
Later they learned about the cake in Europe. He was very popular at the time. The cake does not lose its relevance today. In Russia during the Soviet era, the recipe was slightly simplified and the Prague cake was produced - an analogue of the famous Sacher. Now the abundance of groceries in stores allows housewives to cook a real Austrian cake in the original recipe at home.

Ingredients

We prepare biscuit dough for cakes from the following ingredients:

• 110 grams of granulated sugar;
• 140 grams of white flour;
• a bag of vanilla;
• one and a half bars of dark chocolate;
• 140 grams of butter;
• 6 large eggs;
• some salt;
• 110 grams of powdered sugar.

The filling is made from the following products:

• 10 milliliters of brandy (can be replaced with rum or liqueur);
• 200 grams of apricot confiture (thick jam).

Glaze:

• one and a half bars of dark chocolate;
• 125 milliliters of plain water;
• a glass of sugar.

Cooking process

Let's prepare a biscuit dough and bake the base for the Sacher cake from it:

1. Separate the egg whites and pour them into a deep bowl suitable for beating. Before that, they must be well cooled for several hours so that the foam turns out to be more stable and fluffy.
2. Add a pinch of salt and beat until smooth and creamy. Readiness is checked as follows: lift the foam up with a spoon - a steady peak, a small curl should remain.
3. Soften the butter in advance, chop with a knife and beat until light whitening and increase in volume.
4. Add vanilla and sugar and beat well once more with a mixer.
5. Break the chocolate into a saucepan with a thick bottom, place in a water bath, melt.
6. Pour the slightly cooled chocolate into the butter with sugar, mix.
7. Put the white foam one spoon at a time in the chocolate mass and stir gently with a whisk.
8. Sift flour directly into this mixture and stir.
9. Line a mold with removable sides (about 24 centimeters in diameter) with paper, brush with soft butter and pour the biscuit dough into it.
10. Place the baking dish in the oven (170 degrees) and bake for about half an hour.
11. Then open the door slightly and leave the cake there for 10-15 minutes to cool.
12. Transfer the cake to a wire rack. Ideally, it should lie at room temperature for at least 5 hours, so you can bake it in the evening and decorate it only in the morning.

The filling is prepared as follows:

1. Rub the jam through a fine sieve.
2. If it is too thick and hard to smear, heat it up in a water bath, stirring constantly.
3. At the end, pour in cognac (or other alcohol if desired). Stir. Be sure to cool before applying to the cake.

Cook the frosting to grease the entire cake surface:

1. Pour sugar into the water. Stir.
2. Place the container on a low heat and simmer, stirring the syrup regularly, until all the sugar grains are dissolved in the water.
3. As soon as it boils, skim off the foam. Boil for about 8 minutes, then remove from heat and let sit to 30 degrees.
4. Break the chocolate into a saucepan and steam it. Be sure to stir so that the mass does not burn.
5. Pour into the syrup in a thin stream, stirring occasionally.
6. Stir with a blender or mixer until a shiny, homogeneous paste is obtained.

Let's start assembling Sacher:

1. Cut the biscuit base into 2 equal cakes.
2. Cover the bottom with warm confiture with cognac. Smooth it out evenly with a wide knife. Layer thickness - no more than 5 millimeters.
3. Cover with the other half of the dough, press lightly and flatten. Spread the leaked jam on the sides of the cake.
4. Also coat the sides with jam, not too thick so that the icing does not drip. Place the product in the cold to freeze the layer.
5. Pour the icing on all sides of the cake, smoothing it out with a wide knife or a mastic tool. The jam should be thick and not drip from the sides of the cake.
6. If the crust is swollen and its surface is convex, trim off the excess with a sharp knife so that the cake is perfectly flat.
7. Place in the refrigerator for 5 hours, then serve by cutting into portions and sprinkling each portion with whipped cream. This kind of serving of this chocolate dessert is adopted in his homeland of Austria.

Sacher cake

In the original, the cake was coated with apricot jam only on top. Demel improved the recipe by making a layer between the cakes, from which the cake only benefited: it became more juicy. There was a lot of litigation and disputes, whose recipe is it: the founder - or the buyer? And the judges delivered their verdict. Chocolate medals that decorate the cake round at the Sacher's house, a near Demel's house - triangular!

Classic Sachertort (Sachertorte) was first baked in the 18th century at the Vienna Hotel Sacher. Austrians are justly proud of it, and eat small pieces with a cup of strong Viennese coffee, with a mountain of whipped cream, sprinkled with cinnamon. The proposed classic recipe contains indications of the proportions of ingredients in ounces, which can be easily translated into grams: 1 ounce = 28 grams.

Classic Sachertorte

RECIPE "CLASSIC ZACHER" (house of Sacher)
for 8-10 servings
(cup - 240 ml)

NECESSARY:

For cakes:
6 ounces chocolate (65-70% cocoa content)
3 ounces unsalted butter
4 yolks
1 ounce sugar + 3 ounce sugar
5 proteins
1/4 tsp salt
1/3 cup sifted flour

For the apricot filling:
1,5 cups of apricot jam or thick jam
1 tbsp. l. + 1 tbsp. l. apricot brandy or cognac

For glaze:
6 ounces chocolate (65-70% cocoa mass, break the bar)
1 ounce unsalted butter
2 ounces heavy cream

Whipped cream

HOW TO COOK:

1. Preheat oven to 350 ° F (180 ° C).

2. Lubricate a baking pan 2 "deep and 9" in diameter with butter and flour.

Cakes:

1. Melt the chocolate and butter in a water bath, stirring until smooth. Cool down.

2. Beat the egg yolks and 1 oz of sugar with a mixer until light yellow. Gently, in parts, combine with chocolate, mix thoroughly.

3. In a separate bowl, beat the egg whites with salt until a soft peak is formed. While whisking, add the remaining 3 ounces of sugar in portions. Add flour in parts.

4. Mix a third of the protein mass with the chocolate mass. Carefully add the remaining protein mass. Put the dough into the prepared mold. Bake for about 40 minutes.

5. Check the readiness by piercing the center of the cake with a thin knife: the dough should not stick. Cool the cake on a wire rack.

Filling:

1. Rub the apricot jam or jam through a sieve, add brandy. Using a sharp long and thin knife, cut the cake into three layers.

2. Sprinkle the cakes with 1 tablespoon of brandy. Brush the bottom crust with the apricot filling, cover with the second crust, brush with the remaining filling. Cover with third cake layer. Cool for at least half an hour.

Glaze:

1. Melt the chocolate and butter in a water bath.

2. In a separate saucepan, bring the cream to a boil (but do not boil). Mix with melted chocolate. Chill and ice the cake. Cool down. Serve with whipped cream.