Biscuit sacher recipe. Sacher Torte - Classic and New Austrian Dessert Recipes

Cooking instructions

8 hours 30 minutes Print

1. Softened butter 170 g beat with a mixer with 50 g sugar. Tool Mixer Beating egg whites, as well as kneading other substances like minced meat or dough, is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments to work with any consistency, besides, it is also a versatile food processor.

2. Carefully separate the whites from the yolks. Remove the whites from the refrigerator.
Crib How to separate whites from yolks

3. Chocolate 60 g break into pieces and melt in a water bath. Cool to body temperature. Pour chocolate into whipped butter. Add vanilla sugar, cognac to the chocolate-butter mixture and mix well with a mixer until smooth. Continuing to beat, add the yolks to the chocolate-butter mixture, one at a time and beat until a homogeneous mixture is obtained.
Crib How to beat egg whites

4. Pour boiling water over almonds and leave for 1 minute. Then peel the almonds, dry and chop with a blender.

5. Sift flour into a bowl, add baking powder and cocoa. Mix.

6. Beat the chilled proteins with a mixer. Beat at the lowest speed first, then gradually increase the speed. At the end of whipping, gradually add the remaining 100 g of sugar and beat well until a stable hard foam is obtained. Put half of the whipped proteins to the chocolate-butter mixture, add the flour mixed with cocoa and baking powder, sprinkle with chopped almonds and gently mix the dough from the bottom up.

7. Add the remaining whipped proteins and gently mix the dough again. Put the dough in a greased with vegetable oil or covered with parchment and greased with oil split form.

8. Bake a biscuit at a temperature of 170–200 degrees for 50–70 minutes. Remove the finished biscuit from the mold and leave to mature for at least 8 hours.

9. Heat apricot jam a little. Cut the biscuit cake horizontally into 2 cakes and grease one cake with apricot jam. Cover the greased cake with the second cake and coat the entire cake on top and sides with jam.

10. For chocolate icing: break the chocolate into pieces, put in a saucepan and melt in a water bath until liquid. Add milk to melted chocolate and mix well. At the very end, put a piece of butter or heavy cream and stir well again until the butter has melted and the chocolate has a homogeneous consistency. Cool the chocolate and pour the top and sides of the cake with melted chocolate.

The Austrian Sacher cake, the recipe of which is kept in strict secrecy, was invented more than a century ago and does not lose its popularity. If you want to learn all the intricacies of making a delicious chocolate dessert, this article is for you.

This cake was invented 180 years ago by the young confectioner Franz Sacher and prepared for the minister and his guests.

The gourmet public liked the dessert, and a few years later Sacher opened his own store, where he set up its production. The secret of cooking was kept in strict secrecy, was a family treasure and was inherited.

Nowadays, many pastry chefs are trying to make the cake delicious, as in the original recipe, which is why many options for baking it have appeared. But the Sacher family still owns the secret, and you can try the original dessert in Vienna, in the cafe-pastry shop of the Sacher Hotel.

Sachertorte (Sachertorte) - a classic recipe

The classic cake recipe contains ground almonds. It gives baked goods a special, refined flavor. To make the color of the cakes dark, in addition to chocolate, high-quality cocoa powder is added to the dough.

Cream for the layer is not used. For impregnation, always take apricot jam.

The cake is topped with chocolate icing. As a decoration, an inscription is made by her - Sachertorte.

Austrian cake recipe

Those who have tried the real Austrian Sacher cake, which is sold in the restaurant of the Sacher Hotel, say that this is an indescribable pleasure. It is almost impossible to repeat the taste of chocolate dessert. And the point is not only in the recipe - it can be found in many cookbooks, but also in the cooking technology.

For an Austrian cake according to a classic recipe, you will need the following products:

• butter;
• eggs;
• cocoa powder;
• apricot jam;
• bitter chocolate;
• raw sugar;
• flour;
• ground almonds.

For baking, you also need a form with a diameter of 23 cm, parchment, a mixer and an oven. For fudge - chocolate and cream.

Austrian Cooking

Kneading the dough does not take much time, so it is advisable to turn on the oven in advance and grease the baking dish by lining it with parchment.

Cooking steps:

1. Beat 125 g of butter with a mixer with 1 tbsp. sugar, add 3 eggs one at a time.
2. Melt chocolate bar (100 g), 1 tbsp. flour and 1 tbsp. l. sift cocoa, add along with 2 tbsp. l. almonds in the butter-egg mixture.
3. Pour into a mold and bake for about an hour.
4. Cut the finished cooled cake, layer with hot apricot jam, coat the cake on top and sides.

Top the dessert with chocolate icing made from 160 ml cream and 200 g chocolate.

chocolate dessert

The chocolate dessert recipe does not contain flour, so it turns out tender and juicy. He does not need impregnation.

Products:

• kernel of nuts (walnuts) - 150 g;
• oil - 125 g;
• powdered sugar - 100 g;
• eggs - 2 pcs.;
• dark chocolate - 100 g;
• milk chocolate - 50 g.

Step by step description:

1. Grind nuts to a state of flour.
2. Pour the powder into the oil, beat.
3. Crack the eggs, separating the yolks from the whites.
4. Add the yolks and nuts to the butter, beat.
5. Break the chocolate and melt it in the microwave (4 minutes).
6. Pour the melted chocolate into the butter mixture, stir.
7. Whip egg whites to stiff peaks; fold over the rest of the mixture. Mix gently.
8. Pour the dough into a 12 cm diameter mold.
9. Bake for about an hour.

The inside of the finished cake will remain slightly moist because there is no flour in it.

It must be cooled, removed from the mold and decorated with whipped cream.

With almonds in a slow cooker

The baking time will depend on the model of the multicooker. If, after the beep, the cake remains unbaked, you can increase the time by another 20 - 30 minutes.

Products:

• wheat flour - 100 g;
• almond crumb - 1 tbsp. l.;
• oil - 100 g;
• eggs - 5 pcs.;
• granulated sugar - 150 g;
• dark chocolate bar - 130 g.

In the glaze will go:

• oil - 60 g;
• bitter chocolate two thirds of the bar - 80 g.

Fruit impregnation:

• non-cold water - 50 ml;
• jam from apricots - 160 g.

Cooking:

1. Melt the sweet tiles. Combine with butter, yolks and half of the sugar.
2. Beat the protein part with the remaining sugar until a white, stable foam.
3. Add proteins to the chocolate-butter mixture, add flour and almond crumbs.
4. Bake for 45 minutes in the “Baking” mode, having previously greased the multicooker bowl with oil and sprinkled with flour.
5. Take out the finished cake using a stand for a double boiler and put to cool on a wire rack.

To complete cooking, you need to cut the cake in half and soak with apricot hot jam. Then cover with chocolate icing.

Dessert from Alexander Seleznev

This cake is a chocolate biscuit. His recipe is quite simple, but requires strict technology, otherwise the cakes will turn out dry and hard.

Cake products:

• fatter oil - 135 g;
• sweet powder - 45 g;
• dark chocolate bar (75% cocoa) - 135 g;
• eggs - 6 pcs.;
• salt - 2 g;
• vanillin - 1 tsp;
• regular white sugar - 180 g;
• premium flour - 135 g;
• pitted apricot jam for filling - 300 g.

Finishing products:

• dark chocolate - 100 g;
• cream (33%) - 85 g;
• homogeneous apricot jam - 165 g;
• oil - 35 g;
• cocoa powder - 25 g;
• honey - 35 g.

Cooking:

1. Beat soft butter until smooth with powder.
2. Crush the chocolate bar and melt in the microwave or in a water bath until liquid.
3. Remove the chocolate from the microwave every 30 seconds and stir. If this is not done, it may burn out.
4. Whisk warm (not hot!) melted chocolate with butter.
5. Separate the whites from the egg yolks.
6. Add a pinch of salt, vanilla sugar to the chocolate-cream mixture.
7. Mix the butter with the yolks, adding them one at a time.
8. Beat the egg whites with sugar until white foam.
9. Transfer the chocolate mass to the whipped proteins, mix gently with a spoon.
10. Add flour to protein-butter mixture little by little. You need to do everything quickly so that the dough remains light and airy.
11. Put the finished dough into a silicone mold. The cake should be high, at least 6 cm in height.
12. Put in a hot oven. Bake for 1 hour at 180°C. Remove the finished cake from the oven and cool.
13. Remove from the mold, cut off the top with a long sharp knife with cloves. Then cut the cake in half horizontally to make two identical parts.
14. In a thick apricot jam for the filling, add a little water and heat to a boil.
15. Lubricate the cakes with hot confiture (apricot jam). The more liquid it is, the better the cake will soak.
16. To prepare the chocolate cake topping, you need to mix melted chocolate, hot cream, soft butter, honey, apricot jam and cocoa. Beat everything with a blender for about a minute.
17. Cover the cake with the resulting mass on top and sides.

For decoration, you can use dried apricots.

Here's an interesting recipe:

• oil - 210 g;
• honey - 100 g;
• chocolate - 200 g;
• hot water - 200 ml;
• soda - 1 tsp;
• flour - 200 g;
• sugar - 200 g;
• eggs - 3 pcs.;
• cocoa powder - 1 tbsp. l.;
• dark chocolate for icing - 100 g;
• water for glaze - 50 ml;
• honey for glaze - 70 g.

Cooking:

1. Mix butter with honey and sugar.
2. Whisking continuously, add 3 eggs one at a time.
3. Combine flour with soda and cocoa.
4. Melt chocolate.
5. Add chocolate and flour to butter mixture.
6. Pour a glass of boiling water into the dough, mix.
7. Transfer to a greased mold.
8. Put in a hot oven for about an hour.
9. For the glaze, melt the broken chocolate bar with honey and water.
10. Cover the finished cooled cake with icing and decorate with whipped cream.

For chocolate lovers, the Viennese cake is a real find. You can experiment with jam, replacing apricot with apple or raspberry, instead of dark chocolate, take milk chocolate. There are a lot of options, but it’s worth remembering that moving away from the classic recipe, you still can’t call your culinary masterpiece Sacher cake.

Sacher is an extraordinary cake for fans of chocolate desserts. Its unusual taste, combination of chocolate, delicate biscuit and apricot jam leave no one indifferent. Under the name "Sacher" you can find various cakes, but only cooked according to the classic recipe can be considered real. However, this does not make the replicas less appetizing.

History of creation

Cake "Sacher"

Sacher chocolate cake is a German classic of culinary art. The pie was invented in 1832 by Franz Sacher, a sixteen-year-old assistant cook to an Austrian diplomat. The spoiled aristocrats were not very impressed with the dessert.

In 1848, his son changed the cake recipe slightly and began to serve it as a specialty in his own pastry shop. By that time, Franz Sacher was the owner of the Sacher Hotel in the center of Vienna and the owner of the Demel confectionery.

The inhabitants of Vienna liked the new cake, and there are still no end of tourists in the cafe. Sacher is traditionally served with black coffee.

How to make Sacher cake at home

The classic Sacher cake formally has a secret composition, but confectioners around the world have long reproduced and modernized it. So, we are more familiar with the variation on the Sacher theme - the Prague cake.

Sacher cake and its legendary recipe will reveal its secret to you too. You will see how we cook it at home step by step, and you will certainly be able to repeat it.

Dough

For the test, the classic recipe calls for:

• wheat flour - 150 grams;
• eggs - 6 pieces;
• sugar - 180 grams;
• bitter chocolate - 150 grams;
• butter - 120 grams;
• vanillin - 1 pinch.

1. Melt the chocolate in the microwave or over a water bath. We follow the rules so that the chocolate does not curl. Properly melted chocolate will be completely homogeneous, smooth.
2. We combine the butter softened at room temperature with half the sugar and vanilla and beat and rub with a mixer for several minutes at low speed.
3. Separate the yolks and whites. We remove the proteins in the refrigerator. Again we take a bowl of butter, add the yolks there and beat them together until a whitish airy mass is obtained.
4. Pour a little warm liquid chocolate into them and mix with a mixer.
5. Take it out and start beating the egg whites. Beat egg whites first at low speed, then increase the speed of rotation of the beaters at the mixer. Gradually add the rest of the sugar, bringing the proteins to dense peaks.
6. In portions, we introduce flour into the chocolate base, mixing it with a spoon or spatula.
7. Gently fold the beaten egg whites into the batter in an upward motion. The dough turns out airy, but it does not flow.
8. We spread the dough in a mold, level with a spatula and put in the oven, preheated to 180 degrees. It bakes for about an hour. It is important not to overdry the biscuit, the toothpick should come out with small pieces of dough, and not completely dry.
9. We cool the finished biscuit, take it out of the mold and cut it into two thinner cakes.

Interlayer

Apricot jam - 250 grams.

Instead of cream, apricot jam is placed between the Sacher cake layers. Jam should be jelly-like, rather, confiture. In extreme cases, you can replace it with the jam we are used to, but in no case with liquid jam - it will spread.

Apricot taste gives sourness that sets off the chocolate sweetness of the rest of the cake.

If the jam is not homogeneous, then we pass it through a sieve or a blender, and only after that we coat the cakes with jam: first the bottom, then the top and on the sides.

Chocolate glaze

To decorate the Sacher cake, chocolate icing is used.

For glaze we will take:

• bitter chocolate - 150 grams;
• cream - 100 milliliters;
• butter - 50 grams.

1. Pour the cream into a bowl and put the butter in them. We heat up, but do not boil.
2. Put the chopped chocolate into pieces in hot cream and quickly stir with a fork so that it dissolves until smooth, but does not curdle. This will take a couple of minutes.
3. Let the glaze cool for about five minutes to thicken it, and cover the cake on top and sides.

You can pick up a glaze recipe with cocoa powder instead of chocolate, but you will not get such a rich taste.

It is better not to eat the cake immediately, but after it has been in the refrigerator for several hours. To a piece of "Sacher" on a saucer put a ball of white ice cream or a little whipped cream.

Austrian Sacher cake recipe at home

Viennese Sacher Cake

Another way to make a Viennese Sacher Torte. Sacher cake recipes seem to be the same, but there are differences in the details.

Ingredients and how to cook

Ingredients for sponge cake, for filling and for glaze:

• oil - 120 grams;
• sugar - half a glass;
• baking powder - 1 tablespoon;
• powdered sugar - 200 grams;
• flour - 1 cup;
• large eggs - 6 pieces;
• bitter chocolate - 350 grams;
• apricot syrup - 1 cup;
• water - 8 tablespoons;
• lemon juice - 5 drops.

How to cook:

1. Gently melt 150 grams of chocolate.
2. Mixes it with soft butter and sugar
3. Separate the yolks from the proteins and introduce them one by one into the chocolate-butter mass. The mass must not be hot.
4. Add flour and baking powder, mix.
5. Beat egg whites with a tablespoon of powdered sugar. We introduce them into the dough.
6. We take a baking dish with a diameter of 20 centimeters, transfer the dough into it and send it to the oven, heated to 160 degrees. After 50 minutes, start checking for readiness.
7. Let the cake cool and cut it in half lengthwise.
8. We coat the cakes with thick apricot syrup. Waiting for it to cool down a bit.
9. For the glaze, melt the remaining chocolate, combine it with the remaining powdered sugar, butter and lemon juice.
10. We cover the cake with warm glaze and put it in the refrigerator. A few hours later we enjoy a cup of coffee with a dessert served with whipped cream. It will turn out no worse than in a Viennese confectionery.

Sacher chocolate cake video

https://youtu.be/jnWQ9yLZFds

Chocolate "Sacher"

Chocolate cake "Sacher" can be prepared with the addition of cocoa.

Ingredients:

• oil - 180 grams;
• sugar - 3/4 cup;
• vanilla sugar - 1 teaspoon;
• cocoa powder - 2 tablespoons;
• cognac - 1 tablespoon;
• baking powder - 3 teaspoons;
• flour - 1 cup;
• eggs - 6 pieces;
• bitter chocolate - 200 grams;
• almonds - 50 grams;
• milk - 3 tablespoons;
• apricot jam - 1 cup.

Chocolate cake "Sacher" is obtained as follows:

1. Softened butter (170 grams) beat with a quarter cup of sugar. You need to make sure that the sugar dissolves.
2. Melt 50 grams of chocolate. Cool to room temperature and mix with oil.
3. Add cognac and a teaspoon of vanilla sugar. Beat with a mixer until smooth.
4. Sift flour, cocoa and baking powder.
5. We separate the eggs into whites and yolks. We cool the proteins and beat them into a strong foam, adding sugar.
6. Peel the almonds and grind into crumbs.
7. We shift part of the proteins to the main mass, gently knead. Add flour and ground nuts. Put the remaining proteins and knead again.
8. We shift the dough into a mold and bake for one hour at 180 degrees.
9. Cut the cooled cake in half. We cut in half.
10. We coat the bottom cake with warm jam, cover with a second chocolate cake and coat it on all sides.
11. Now let's prepare the icing for the Sacher cake. Melt 150 grams of chocolate, mix with milk and 10 grams of butter, stir until smooth.
12. Pour the cake with the resulting icing and send it to soak. It turns out very tasty, it's true.

Recipe for a cake with almonds in a slow cooker

Cooking Sacher cake in a slow cooker

According to the previous recipes, you know how and from what the Sacher cake is made. But what if there is no oven? Biscuit can be prepared in a slow cooker using the same ingredients. For example, repeating the cake with almond crumbs. In the slow cooker, the biscuit will be ready in an hour on the “Baking” mode.

Lenten Sacher Cake Recipe

Lenten pastries, made with the mind, are in no way inferior to the mountain of desserts baked with eggs and dairy products. Bake a lean Sacher cake and try it yourself.

Ingredients

For test:

• sugar - 250 grams;
• sunflower oil - 250 grams;
• almond milk - 500 ml;
• dark chocolate - 100 grams;
• flour - 600 grams;
• cocoa powder - 5 tablespoons;
• baking powder - 2 teaspoons;
• salt - 0.5 teaspoon;
• lemon juice - 2 tablespoons.

For cream and decoration:

• black tea - 270 milliliters;
• dark chocolate - 300 grams;
• apricot jam - 200 grams;
• grated chocolate;
• dried apricots.

Cooking:

1. For the dough, break the chocolate into pieces and pour very warm almond milk. Stir until the chocolate has melted.
2. Pour in the butter, put sugar, cocoa, salt and baking powder. We mix everything. It is not necessary to reduce the amount of sugar.
3. Now it's the turn of flour and lemon juice. Whisk in the flour and mix thoroughly into the dough.
4. Pour half of the dough into a mold and bake at 180 degrees Celsius. Similarly, we prepare the second cake.
5. We make frosting. Brew strong black tea and dissolve chocolate in it.
6. Now we make an "ice" bath. Pour ice water into a saucepan, put a container with chocolate tea in it and beat with a mixer.
7. We coat the cakes well with jam.
8. Cover the cake with frosting on all sides. Sprinkle chocolate chips on top, decorate with dried apricots. Happy tea!

The Sacher cake is a successful invention of an Austrian culinary specialist who managed to win over the sweet tooth all over the world. Rich biscuit cakes perfectly harmonize with fruit impregnation and chocolate icing, creating a dessert that is perfect in taste, which is usually served with whipped egg whites.

Sacher Torte - a classic recipe

Despite the simple composition and affordable cooking technology, the Viennese Sacher cake turns out to be amazingly tasty and is perceived with special enthusiasm by chocolate fans. Impregnation should be homogeneous, for which the confiture is heated, punched with a blender, and then supplemented with cognac if desired.

Ingredients:

• eggs - 6 pcs.;
• flour - 140 g;
• oil - 140 g;
• sugar - 300 g;
• powdered sugar - 110 g;
• chocolate - 280 g;
• water - 120 ml;
• cognac - 2 teaspoons;
• apricot confiture - 200 g;
• vanilla.

Cooking

1. Beat butter with powder, vanilla and yolks.
2. Add melted chocolate (130 g), beat.
3. Stir in flour and whipped with sugar (100 g) proteins.
4. A biscuit is baked at 170 degrees for 50 minutes, cut into 2 cakes, soaked with a mixture of marmalade and cognac.
5. Syrup is boiled from the rest of sugar and water, cooled, chocolate is mixed into it and Viennese Sacher cake is covered with icing.

Chocolate biscuit "Sacher"

Over time, the classic Sacher cake has taken on many interpretations, each of which impresses with exceptional taste. Further presented with peeled and crushed almonds, which gives the dessert an incomparable richness and a delicate, refined aroma.

Ingredients:

• eggs - 6 pcs.;
• flour - 150 g;
• oil - 170 g;
• sugar - 150 g;
• cognac - 1 tbsp. spoon;
• dark chocolate - 100 g;
• baking powder - 2.5 tsp;
• cocoa - 40 g;
• almonds - 50 g;
• confiture and glaze - 200 g each;
• vanilla.

Cooking

1. Beat the butter, adding 50 g of sugar, vanilla, cognac, melted chocolate and yolks.
2. Add the dough ground almonds with flour, cocoa and baking powder.
3. The whites whipped with sugar are mixed in, the biscuit is baked for 1 hour at 180 degrees.
4. Decorate "Sacher", smearing biscuit cakes with confiture, cover the product with glaze.

Sacher Cake Cream

Authentic chocolate "Sacher" does not require the preparation of any cream, and only apricot jam is used for impregnation. However, if there is an irresistible desire to supplement the cakes with a suitable cream, you can prepare one based on the recommendations of this recipe.

Ingredients:

• dark chocolate - 300 g;
• strong black tea - 270 ml.

Cooking

1. Hot tea is brewed.
2. Add chocolate, stir.
3. Place the bowl in a container of ice water, beat until thick and slightly light.

Icing for Sacher cake

Further details on how to decorate the Sacher cake with icing and cook it correctly. Only dark chocolate is used as the base component. The top, sides of the cake are covered with icing and, using a pastry bag, they write on the surface the name of the pastry chef who is the author of the amazing dessert.

Ingredients:

• chocolate - 300 g;
• sugar - 150 g;
• water - 150 ml.

Cooking

1. Mix water and sugar, boil the syrup for 2 minutes.
2. Remove the bowl from the stove, add chocolate, stir.
3. Cover the Sacher cake with glaze after it has cooled and thickened.

Sacher cake without sugar

The following recipe will be of interest to those who want to know how to make Sacher cake at home without sugar. The product is not inferior in taste to the original, but at the same time has a lower calorie content. In this case, you need to take care of the presence of jam or confiture on sorbitol.

Ingredients:

• squirrels - 4 pcs.;
• flour - 150 g;
• vegetable oil - 3 tbsp. spoons;
• stevia - 1.5 teaspoons;
• cocoa - 20 g;
• chocolate without sugar - 300 g;
• cottage cheese - 120 g;
• baking powder - 2 teaspoons;
• water - 6 tbsp. spoons;
• almonds - 60 g;
• jam - 200 g;
• cocoa butter - 1 tbsp. spoon;
• milk - 4 tbsp. spoons;
• lemon juice - 0.5 tsp.

Cooking

1. Melt 100 g of chocolate, mix with warm water, cottage cheese and butter.
2. Add flour with cocoa, baking powder, a spoonful of stevia and ground almonds.
3. Stir in egg whites whipped with lemon juice.
4. The cake is baked for 40 minutes at 180 degrees, cooled, cut, smeared with jam.
5. Melt chocolate with cocoa butter, add vanilla, stevia, milk.
6. Cover the sugar-free Sacher cake with icing.

Cake "Sacher" in a slow cooker

It is easy and simple to execute the Sacher recipe at home using a slow cooker. perfectly baked, while remaining soft, airy and juicy inside, which has a positive effect on the characteristics of the dessert. The icing is traditionally made with dark chocolate and syrup.

Ingredients:

• eggs - 6 pcs.;
• flour - 150 g;
• oil - 200 g;
• sugar - 150 g;
• cocoa - 40 g;
• dark chocolate - 100 g;
• baking powder - 2 teaspoons;
• ground almonds - 50 g;
• apricot jam and glaze - 200 g each;
• vanillin.

Cooking

1. Rub butter with sugar, chocolate, yolks.
2. Add flour with cocoa, baking powder, almonds and vanilla.
3. Stir in the beaten egg whites, transfer the dough to a bowl.
4. Prepare "Sacher" in a slow cooker on "Baking" for 60 minutes, cool, cut.
5. Coat the cakes with jam, cover the product with glaze.

Lenten cake "Sacher"

You can also prepare a Sacher cake at home in a lean version, for which you should slightly change the composition of the ingredients for the dough. The cakes in this case are fragile and it is extremely difficult to cut them, so it is necessary to divide the flour base into 2 portions, of which bake 2 lean biscuits in different forms.

Ingredients:

• flour - 1.5 cups;
• cocoa - 0.5 cups;
• vanilla - 0.5 tsp;
• sugar - 1.5 cups;
• quenched soda - 1 teaspoon;
• warm water - 1 glass;
• vegetable oil - 90 ml;
• confiture - 400 g;
• glaze - 300 g.

Cooking

1. Mix sugar, flour, cocoa and soda.
2. Pour in water and oil, stir and bake 2 cakes from the base.
3. They decorate the lean "Sacher", smearing the cakes with confiture, and then cover the product with glaze.

Sacher cake without flour

Sacher cake, the recipe of which is presented below, is prepared without the participation of flour, which is replaced by starch. If desired, the dough can be flavored with vanilla and baking powder can be added to the composition, which will make the biscuit more airy. If the dessert is intended for an adult audience, a little cognac is added to the confiture.

Ingredients:

• eggs - 5 pcs.;
• starch - 100 g;
• oil - 200 g;
• sugar - 200 g;
• dark chocolate - 150 g;
• apricot jam and chocolate glaze - 200 g each.

Cooking

1. Rub the butter with sugar, add the yolks and melted chocolate one at a time, beat.
2. Stir in starch, whipped proteins to peaks.
3. A biscuit is baked at 170 degrees for 40-50 minutes, cooled, cut.
4. confiture, cover the product with glaze.

Raspberry "Sacher"

"Sacher" is a recipe that, in an unconventional version, has even more admirers. In this case, raspberry jam impregnation is combined with chocolate ganache, and the cakes are pre-lubricated with chocolate syrup for juiciness. The incomparable taste of the resulting dessert will not leave anyone indifferent.

Ingredients:

• marzipan - 170 g;
• flour - 40 g;
• cocoa - 70 g;
• eggs - 5 pcs.;
• sugar - 230 g;
• cocoa beans - 40 g;
• oil - 40 g;
• cream with a fat content of more than 30% - 280 g;
• dark chocolate - 200 g;
• cognac - 20 ml;
• raspberry jam - 150 g;
• gelatin - 10 g.

Cooking

1. Drive in marzipan with yolks, 50 g of sugar and cocoa beans melted with butter.
2. Flour, 20 g of cocoa and whites whipped with sugar (50 g) are mixed in.
3. A biscuit is baked at 180 degrees, cooled, cut into 3 parts.
4. Jam is ground through a sieve, thickened with half a serving of gelatin.
5. Chocolate is dissolved in warmed cream (200 ml).
6. From 100 ml of water, 15 g of cocoa and 50 g of sugar, syrup is boiled, cakes are impregnated with it.
7. When assembling the cake, the lower and upper cakes are smeared with ganache, and the middle one with jam.
8. Mix the cream, the rest of the sugar and cocoa, heat, stir in the remaining gelatin.
9. Pour the cooled icing over the cake.

Sacher with fruit

The recipe for the Sacher cake at home, presented below, will allow you to get a juicier version of the dessert by adding fruit slices to the layer between the cakes. Canned peaches, pineapples, banana slices or fruit, berry jam slices will ideally complement the palette.

Recipes for making cakes at home with photos

sacher cake

2 hours 30 minutes

350 kcal

5 /5 (1 )

From every trip I try to bring some culinary "zest". True, I still avoid sharp and extreme exotics, preferring strict European cuisine. Today we will cook the Viennese Sacher cake together, and all the cooking steps are shown in the photo.

Inventory and kitchen appliances: mixer, oven, deep bowls.

Required products

The recipe for a Sacher cake at home is unthinkable without chocolate icing. For her, I usually take:

• tablespoon butter;
• milk(4 spoons);
• bitter chocolate(not less than 150 g).

Features of product selection

There are no super tricks when buying ingredients. We just look at the expiration dates and whether the package is intact. Cocoa, vanillin, flour and sugar - somehow I can’t imagine the kitchen without them.

Not really trusting the “store” jams, in our family they make Sacher chocolate cake with homemade apricot jam.

Cake history

This cake is almost 200 years old - it was first prepared by a 16-year-old Franz Sacher as early as 1832. Having forgotten about his recipe for a decade and a half, Franz returned to the cake only in 1848, when he opened his own pastry shop in the center of Vienna. His eldest son Eduard changed the recipe a little over time, which made the delicacy popular outside of Austria.

In our area, the Sacher cake was known, but the history of creation remained a mystery, which is why there was another name - Prague.

How to make a Sacher cake at home: a step by step recipe

Let's take a test. For baking a biscuit, a mold with a diameter of 20 cm will do.

The "real" cake can only be tasted in the Viennese confectionery "Demel". This establishment belongs to the descendants of the author of the dessert, and the recipe is strictly original.

Stage 1 components

• Butter;
• Sugar;
• Vanillin;
• Chocolate;
• Eggs.

Melt butter, then add sugar and beat until smooth.

We separate the whites from the egg yolks, which we send to the refrigerator for now. Melt the dark chocolate and let it cool down a bit.

Melted chocolate is mixed with the oil composition. Vanillin goes there too. You can add a spoonful of cognac (for spice), but this is not for everybody.

Add yolks and beat. To prepare the Sacher cake, according to the recipe, they must be added to the mixture separately, if you throw in one fell swoop, you get porridge. Knead the mass until smooth.

Stage 2 components

• Cocoa;
• Almond;
• Baking powder;
• Sugar;
• Egg white.

Sacher cake in its classic form also requires the preparation of a dry mixture.

Dry mix can also be bought at the store. We need a base for a biscuit cake.

After peeling the almonds, I crumble them in a blender. To make it better crushed, you can pour boiling water for a couple of minutes before grinding. While the almonds are wet, sift the flour, add the baking powder and cocoa to it.

We take already chilled proteins from the refrigerator and beat, gradually increasing the speed of the mixer.

After waiting for them to rise and foam, I add 100 g of sugar. Half of the protein will go into the chocolate mixture, add cocoa, baking powder and flour there.

Anyone can bake a Sacher cake, just follow the recipe step by step.

3rd stage: baking

In the resulting dough, add the remaining proteins and mix this mass.

I grease the form with oil and sprinkle with flour, pour in the dough and send the biscuit to the oven, where it is baked at a temperature of +180 ° C for an hour.

From time to time, look at what is happening with the base.

On the cakes brought from Vienna, you can see a triangular medal. This indicates that we have a real “Demelevsky” “Sacher”.

It is better to follow the technology and, having taken out the finished biscuit, let it “rest”, if there is time, then it is several hours.

Stage 4 components

• Chocolate;
• Butter;
• Apricot jam;
• Milk.

The Sacher cake according to the classic recipe is almost ready, which is confirmed by the photo of the process.

The ready-made biscuit is neatly divided into two shortcakes. I smear the bottom cake with warmed jam, and then I cover it with the top one (without a separate treatment with jam).

The assembled cake is completely covered with jam, with sides.

Icing recipe for Sacher cake

In the "accelerated" mode, the glaze is done like this:

Once the frosting has cooled, you can start decorating the cake. Glaze is applied to the entire surface of the dessert.

Cream for decorating the cake should not sag and be too fluid.

We figured out how to make a Sacher cake, it's up to you to decorate it.

How to beautifully decorate and serve a Sacher cake

A beautifully presented dessert will whet your appetite, so decoration plays a role. The easiest way is to add the same glaze. Draw a pattern, write text or make huge numbers - for such purposes it is ideal. This will require imagination and a pastry bag.

You can go even further by sprinkling with chocolate chips. A few almonds or a little dried apricots will also add charm. But you should not mess with other dried fruits - they will look strange. In order for the Austrian Sacher cake to please with exquisite taste, fruits are not included in its recipe.

If everything is done correctly, then there are no difficulties. But there are little things to be aware of. Experienced housewives are familiar with them, but for beginners we will repeat:

• starch is not added to the biscuit dough, otherwise the cake will simply crumble;
• if you do not add sugar, you get a different effect (the cake becomes hard and difficult to cut);

The rights to the recipe were disputed for a long time, and only in the 1960s the authorship was assigned to the Demel confectionery.

• when adding new ingredients to the mixture, the dough is not stirred for longer than 2-3 minutes;
• immediately put the finished dough in the oven, do not overdo it;
• it happens that a ready-made biscuit is stuck in the mold, and it is difficult to pull it out without damaging it. There is a way out - cover the top with a clean, moistened towel. It absorbs heat, and the sides will lag behind the walls.

Sacher cake recipe video

How easy it is to make a Sacher cake, this video recipe will tell you.

Sacher Torte

Sacher chocolate cake recipe. Delicious, delicate, with an enchanting taste, with apricot jam and chocolate Austrian cake - ZaKher.

Ingredients:

For the biscuit:

200gr. butter,
5 eggs, 150g. dark bitter chocolate (at least 75% cocoa),
200gr. Sahara,
1 glass of flour.
Glaze:

150ml water,
150gr. Sahara,
200 - 300gr. dark bitter chocolate +
200 - 300gr. apricot jam
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