Sacher cake step by step. Austrian chocolate sacher cake

Everyone who has been to Vienna is familiar with this Austrian dessert. It is served in any cafe, pastry shop and even a restaurant. The glory of the Sacher cake, named after its inventor, confectioner Franz Sacher, has long crossed the borders of Austria!

Now it is popular all over the world, and you can find it in any cafeteria. Despite the simplicity of the ingredients - chocolate biscuit, apricot jam and a thick layer of chocolate icing - the taste of the cake is simply divine! Here is a classic Sacher cake recipe.

Name: Cake "Sacher" Date added: 30.07.2015 Cooking time: 10 o'clock Servings per recipe: 12 Rating: (4 , cf. 4.25 out of 5)
Ingredients

Product	Quantity
For test:
Flour	140 g
Sugar	110 g
vanilla sugar	1 sachet
Chocolate	130 g
Eggs	6 pcs.
Butter	140 g
Powdered sugar	110 g
For filling:
Apricot confiture	200 g
Cognac	2 tsp
For glaze:
Sugar	200 g
Water	125 ml
Chocolate	150 g

Recipe

Chocolate for this cake should be taken only black, with a high cocoa content (at least 70%). First, take the eggs and carefully separate the whites from the yolks. Put the egg whites in the refrigerator - they will beat better when chilled. Soften the butter to room temperature, beat with a mixer with powdered sugar and vanilla sugar.

Add the egg yolks one at a time to the resulting oil mixture, whisking constantly. You should get a magnificent mass. In the meantime, melt the chocolate in a water bath and gradually add to the egg-butter mixture. Remove the egg whites from the refrigerator, add salt and start beating at low speeds. When you get foam, increase the mixer speed.

Beat until the whites begin to form soft peaks. In small portions, add sugar to the proteins and beat at high speed until sharp glossy peaks that hold their shape well. Slowly fold the beaten egg whites into the chocolate mixture. Sift the flour on top through a fine sieve. Mix everything very gently until smooth.
Classic serving of Sachertorte with whipped cream Stirring movements should be “folding”: from top to bottom. Put the resulting dough into a detachable form 22-24 cm in diameter, after lubricating it from the inside with butter and sprinkling with flour. Preheat the oven to 170º, insert the mold with the dough into it and bake. Keep the oven door slightly ajar for the first 15 minutes.

Then close the oven and bake for another 35-40 minutes. Remove the finished biscuit from the oven, but do not remove it from the mold for another 10 minutes. Therefore, remove the form, and let the biscuit cool on a wire rack. It is desirable that the biscuit “rest” for 5-6 hours before assembling the cake. It is very convenient to bake it in the evening and collect the cake in the morning.

Before assembling, cut the finished biscuit in half. According to Sacher's rules, the top of the biscuit is cut off to get a perfectly flat surface, but if desired, you can “level” it with glaze. Confiture needs to be warmed up and add cognac to it - for flavor. If you want to get a homogeneous confiture, then you should grind it through a sieve.
Cake "Sacher" in chocolate glaze Then smear the bottom cake with confiture, put the top cake on it, spread it and carefully coat the sides of the cake. Put the dessert in the refrigerator so that the jam "grabs". For glaze: pour sugar into 125 ml of water, put the saucepan on a small fire and stir constantly to make a sugar syrup. Boil.

As soon as the syrup boils, stop stirring and remove the foam from the surface. Boil the syrup for 7 minutes, then turn off the heat and cool the syrup to room temperature. Melt the chocolate in a water bath and carefully pour in a thin stream into the cooled syrup.

Mix until a smooth homogeneous mass. Take the cake out of the fridge and pour frosting over the top and sides to make an even layer. After that, let the cake brew for 4 hours. In Austria, it is customary to serve Sacher cake with whipped cream. Bon appetit!

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.

In order to prepare an incredibly delicious dessert in the form of a Sacher cake, you do not need to leaf through a bunch of cookbooks. Read the article and you will be able to make the most delicious cake.

Sacher Torte is a popular chocolate dessert. It is baked by confectioners of all countries and millions of housewives around the world. The recipe for this cake was invented by a 16-year-old confectioner from Austria, Franz Sacher.

This is a classic dessert of Viennese cuisine with taste and harmonic features. The chocolate biscuit is soaked with apricot confiture, whipped cream, and coated with dark chocolate on top and sides.

Such a cake will be a great addition to any holiday, and in particular,. After all, kids love chocolates.

Sacher Cake Secret

A piece of Sacher cake

Using only dark chocolate (70% and above), natural butter, with the addition of cognac and almonds. This is the secret of the Sacher Torte. To make the chocolate icing tender, you need to add heavy cream to it.

Many confectioners replace chocolate with cocoa - this is allowed. Apricot confiture, which is impregnated with cakes, is a jelly-like jam.

Important: If you do not have marmalade, you can replace it with apricot jam. Liquid jam is not suitable, as it will spread ugly.

Classic Sacher cake recipe with photo

Important: If you have never made a biscuit, then it will be easy to make such a cake by following the step-by-step instructions.

Classic Sacher cake recipe with photo:

Ingredients:

• Dark chocolate - 240 grams
• Sugar - 150 grams
• Natural butter - 200 grams
• Premium wheat flour - 150 grams
• Chicken eggs - 6 pieces
• Cognac - 1 tablespoon
• Baking powder - 1 sachet
• Cocoa powder - 30-40 grams
• Almonds - 50 grams
• Apricot confiture or jam - 200 grams
• Vanillin - 1 sachet
• Milk - 4 tablespoons

Biscuit preparation:

Sacher cake making process

1. Beat 170 grams of natural butter with 50 grams of sugar

2. Melt the chocolate in a water bath, cool and mix with whipped butter

3. Add cognac and vanillin to the resulting mass

4. Mix everything with a mixer. Add egg yolks, beat

5. Grind almond kernels in a blender

6. Sift flour, mix it with baking powder and cocoa powder

7. Beat chilled egg whites with 100 grams of sugar. Should be a thick foam.

8. Put half of the whipped protein in chocolate with butter. Add almonds, mixed flour, cocoa and baking powder. Mix everything thoroughly and add the remaining whipped protein

9. Preheat the oven to 200 degrees

10. Lubricate the mold with oil and put the dough into it. Place in oven and bake for 30-40 minutes

Tip: Once the biscuit is ready, take it out of the oven and leave it on the counter to cool.

Glaze preparation:

1. Melt the remaining chocolate in a water bath

2. Add milk or cream, butter and mix everything thoroughly

3. When the mixture boils, turn it off

Cake mold:

• At this time, while the glaze is preparing, cut the biscuit into two parts.
• Warm the apricot jam a little in a water bath and grease the cakes with it on all sides.
• Connect the cakes and generously grease them with chocolate icing
• Put the cake in the refrigerator for 2 hours to soak

Tip: On top of the cake, you can decorate with pieces of dried apricots, whipped cream, or make a personalized inscription of the Austrian confectioner from Sacher dark melted chocolate. Serve this cake with coffee without sugar.

german sacher cake recipe

German Sacher Torte

The Germans adapted the recipe for this cake for themselves. It is not essential to use only butter in it. It can be replaced with other fat, such as margarine.

The German Sacher cake, whose recipe is as simple as the Australians, is two separately baked biscuit cakes. There are twice as many almonds in it, and chocolate in terms of cocoa content may not be so dark (less than 70%).

Important: Due to the fact that the cakes are baked separately, it takes more time to soak the cake - up to 8 hours.

The rest of the cake is prepared in the same way as according to the classic Austrian recipe.

Austrian, Viennese sacher cake, recipe

Slice of Viennese Sacher Torte

The Austrians consider this cake their attraction. If friends or relatives from another country come to a Viennese family, the hostess will definitely prepare a Sacher cake for her dear guests.

Important: If you want to make a real Austrian, Viennese Sacher cake, then use only dark chocolate for dough and icing.

You can adapt this recipe for yourself, and add cocoa instead of chocolate, and use creamy margarine instead of butter. But then this cake would not be called "Sacher", but simply a chocolate biscuit cake with a filling of jam.

Sacher cake from Tatyana Litvinova

Tatyana Litvinova tries the cake

Tatyana Litvinova is an athlete in the past, and now she is an excellent confectioner and cook. She is able to cook any dish and make it unique to taste. Sacher cake from Tatyana Litvinova is a real masterpiece of chocolate craftsmanship.

Video: Sacher Chocolate Cake - Everything will be delicious. Issue dated 11/22/15

The video tells how this charming woman is preparing an Austrian cake - a hostess, mother and just a woman.

Lean Sacher Torte Recipe

Lean Sacher Cake

A real Sacher cake is hearty and high-calorie. But sometimes you need to serve something tasty and lean on the table. Despite the fact that the recipe for the lean version of the Sacher cake does not contain milk, eggs and butter, it will turn out luxurious and solemn.

Such a cake will be slightly different in taste from a real Viennese brother, but he will not lose to him at all. So the recipe:

Ingredients - dough:

• Sugar - 250 grams
• Vegetable oil - 250 grams
• Almond milk - 500 ml
• Dark chocolate - 100 grams
• Premium flour - 600 grams
• Cocoa - 5 tablespoons
• Baking powder - 2 teaspoons
• Salt - 0.5 teaspoon
• Lemon juice - 2 tablespoons

Cream Ingredients:

• Brewed strong black tea - 270 ml
• Dark chocolate - 300 grams
• Apricot jam - 200 grams

For decoration:

• A little grated chocolate
• Dried apricots - 7 pieces

Cooking:

1. Put chocolate in a bowl, pour warm milk, stir

2. Add vegetable oil and sugar

3. Pour cocoa, salt and baking powder, mix

4. Add flour, pour in lemon juice and mix thoroughly

5. Pour half of the dough into a greased pan and bake in the oven - 180 degrees, no more than 35 minutes

6. Do the same with the second cake. After baking, the cakes need to cool down.

7. Prepare tea and while it is hot, break the chocolate, put it in a bowl of tea and stir

8. Take another saucepan (larger), pour cold water into it and put ice cubes

9. Place a bowl of chocolate and tea in this pot with ice, and start whisking with a mixer

10. Coat the cakes with jam and connect them together

11. When the icing starts to harden, coat the entire surface of the cake

12. Top the cake with grated chocolate or almond flakes

How to cook Sacher cake in a slow cooker?

A multicooker is a real helper of modern housewives. In it you can cook the first, second courses, as well as desserts. How to cook Sacher cake in a slow cooker?

Important: In a slow cooker, it is easy to cook a Sacher cake according to any recipe. Therefore, make the dough the way you like it.

Tip: To prevent pastries from sticking to the sides of the bowl, grease them with warmed butter.

Cooking process:

1. Lay out the finished dough and select the baking mode

2. Bake the biscuit for 60 minutes

3. After the signal for the end of baking is received, do not rush to pull the cake out of the multicooker. Leave it to cool down for 30 minutes

4. After this time, remove the cake, brush with jam and pour over the icing

Important: Do not overcook the cake after baking in a slow cooker, otherwise it will become stale.

How to make icing for Sacher cake?

Chocolate icing for any cake should be the right consistency.

Important: Do not overcook the glaze, otherwise it will be rancid and tasteless. At the same time, it must be cooked. If you turn off the fire ahead of time, the icing will not thicken and the cake will turn out ugly.

So, how do you prepare the icing for the Sacher cake?

Cooking features:

1. Mix cocoa and sugar in the proportions indicated in the recipe

2. Take warm milk and pour cocoa and sugar into it, mix well

3. Heat some butter in a saucepan and pour the sweet milk-chocolate mixture into it

4. Cook with constant stirring for about 10 minutes. When the mass begins to thicken and darken a little, remove from heat and coat the cake.

Sachertorte should be served with coffee and whipped cream

If you are preparing such a dessert for the first time, then something may not work out. If you are a home confectioner and desserts are your thing, then this cake will turn out excellent.

Tip: Follow the instructions for making the Sacher Torte to get it right.

Tip: Do not bake the cake right before serving, it should soak in the refrigerator for at least 2-5 hours.

This dessert will appeal to all households and guests without exception. Even if someone does not like sweets, they will not be able to refuse a chocolate treat.

When serving this cake, offer unsweetened coffee or thick warm cream. Bon appetit!

Video: Sacher Cake (Sacher)

Video: Mirror Chocolate Glaze - Grandma Emma's Recipe

The Sachertorte is a traditional Austrian dessert and one of the best cakes in the world. This cake has a delicious chocolate taste and a simple fruity note thanks to the presence of jam.

History of Sacher chocolate cake

The history of creation is described in old Austrian cookbooks, you can often see dessert recipes that can be called copies of this masterpiece, but the same Viennese sacher cake that everyone knows about now appeared thanks to an amazing insight.

This happened in 1832, when Prince Metternich asked his personal chefs to come up with some new masterpiece for an important dinner. Unfortunately, the Minister's chief culinary specialist fell ill that day, and all responsibility passed to the young Franz Sacher, who was still learning to cook.

Contrary to experience, the novice cook did an excellent job with the task, and the guests enjoyed the dessert. However, then the chocolate work of the novice chef still did not make a real sensation, and his recipe was lost and forgotten for a long time.

Meanwhile, Franz Sacher completed his studies and after a couple of years began to hone his skills in the kitchens of the wealthy houses of Bratislava and Budapest. In 1848, already a recognized confectioner, he returned to Vienna, where he suddenly abandoned cooking and opened his shop for fine products and wines.

Only Franz's son, Eduard Sacher, remembered the long-forgotten recipe for a chocolate treat. Then Eduard worked in the popular Demel confectionery, and it was there that the Austrian sacher cake, which was previously served at the court, gained its popularity.

What is the difference between a Sacher cake and a Prague cake?

The Sacher cake has a chocolate biscuit and a layer of cakes with jam. In the Prague dessert: chocolate cakes, cream layer, only the sides and surface of the cake are filled with jam.

Sacher chocolate cake - considered a symbol of Vienna, is popular all over the world thanks to good advertising.

Russian is not so famous among foreign citizens. In terms of taste, the cakes practically do not differ. There is more cream in Prague. The main difference can be considered precisely the cost, Sacher in Vienna: a diameter of 12 cm costs 19.50 euros, about 800 rubles, and a Prague cake costs 256 rubles.

Classic sacher cake recipe

The highlight of this cake is its chocolate base and jam coating. Consider how to cook a Sacher cake at home according to a classic recipe.

Ingredients

• flour - 150 grams;
• sugar - 200 grams;
• butter - 150 grams;
• chocolate component - 150 grams;
• eggs - six pieces;
• jam coating - 150 grams.

Cooking

1. First you need to melt the chocolate products and butter separately. Then you need to beat the yolks and sugar.
2. Pour in the oil and continue beating, then add the chocolate.
3. The next step is to pour in the flour.
4. Everything needs to be stirred, the mass should come out homogeneous.
5. Beat egg whites until foamy and add sugar. Whisk until the sugar dissolves.
6. Mix the beaten proteins with the dough.
7. After completing the basic steps, you need to pour the resulting dough into a mold, bake for 40 minutes at a temperature of 180 degrees.
8. Then let the cakes cool and divide them into two parts.
9. Spread the cake with cream and pour over the icing (melted chocolate). Place in the refrigerator for several hours.

There is a twist (for lovers of additives) - the top of the dessert must be smeared with jam before coating. After impregnation, it can be served at the table.

Recipe for a cake with almonds in a slow cooker

According to the previous recipe, you can understand how and from what the Sacher cake is created.

But how to work if there is no oven?

Biscuit can be made in a slow cooker using the same products. For example, repeating the dessert with almond crumbs. In a slow cooker, a biscuit will be made in an hour using the "Baking" function.

Lenten Sacher Cake Recipe

Lenten pastries are in no way inferior to cakes baked using eggs and dairy products. Make a lean Sacher masterpiece and enjoy its taste.

Main components for the test

• sugar - 250 grams;
• oil - 250 grams;
• almond dairy products - 500 ml;
• bitter chocolate - 100 grams;
• flour - 600 grams;
• powdered cocoa - five small spoons;
• baking powder - two spoons;
• salt - 0.5 teaspoon;
• lemon juice - two large spoons.

Ingredients for the cream

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

Description of the process step by step

1. Divide the chocolate into pieces and pour over warm milk. Stir until chocolate is absorbed.
2. Pour in the butter, add sugar, cocoa, salt and add the baking powder. All pass.
3. Sift the flour and stir into the dough.
4. Pour half of the dough into the mold and bake at t 180 degrees. In the same way, make another cake.
5. Brew black tea and dissolve chocolate products in it.
6. Make an ice bath. Add liquid with ice to a saucepan, place a container with chocolate tea in it and beat with a mixer.
7. Spread the cakes completely with jam.
8. Cover the cake with chilled icing. Sprinkle chocolate chips on top, garnish with dried apricots.

Sacher cake in a slow cooker

Baking in a slow cooker stands out for its splendor, taste and aroma. The popular Sacher dessert can be quickly prepared in a slow cooker.

Ingredients

• 120 grams of flour;
• 120 grams of sugar;
• 120 grams of butter;
• some chocolate;
• five eggs.

For glaze and impregnation:

• apricot jam - seven teaspoons;
• several bars of chocolate;
• lemon juice;
• cream.

Cooking

1. Melt butter and chocolate products in a water bath.
2. Disconnect the yolks from the proteins, and beat with sugar. Pour the mass into the chocolate mixture, mix.
3. Sift the flour through a sieve and immerse it in the mass.
4. In a separate bowl, beat egg whites with a little sugar. Add the resulting cream to the dough.
5. Lubricate the multicooker pan with butter. Pour the mass into the mold and bake for an hour in the "Baking" mode.
6. Pass the jam through a sieve and add some water and lemon juice to the mass.
7. Put the saucepan on the fire and bring the process to a boil.
8. When the shortbread is ready, it will need to be divided in half or left whole - this is a personal choice.
9. Chocolate sponge cake, soak with jam and refrigerate.
10. To create the chocolate glaze, break the chocolate into small pieces and melt it in a saucepan.
11. When the chocolate products are dissolved, add heavy cream to it.
12. Remove the cakes from the refrigerator and coat the dessert with icing.

Cherry Sacher Torte

One of the best Viennese delicacies is the Sacher cake with cherries.
The confectionery masterpiece stands out for its peculiar chocolate taste. To prepare a product, you do not need to learn something for years.

Ingredients

• dark chocolate - 300 g;
• butter - 130 g;
• powdered sugar - 150 g;
• chicken egg - six pieces;
• vanilla pod - one piece;
• sugar - 500 g;
• flour - 130 g;
• cognac - two tablespoons;
• cherry - 250 g;
• fat cream - 170 ml.

Cooking

1. Melt 125 grams of chocolate products using a water bath. Take it aside.
2. Stir the butter, add powdered sugar, yolks, vanilla pieces to it, beat until smooth.
3. Beat egg whites and some sugar until soft peaks form. The foam should hold its shape and not fall off the whisk.
4. Add some proteins to the chocolate, gently mix with a spatula.
5. Add the second part of the proteins to the yolks and butter, stir.
6. Combine the two masses and very carefully, without pressing down, mix with a spatula.
7. Add flour and mix again slowly. Put the dough into a mold, fold it into an oven heated to 180 degrees for 45 minutes. Cool down.
8. Throw cherries and one hundred grams of sugar into a saucepan, bring the mixture to a boil, stir to dissolve the sugar, pour in the cognac, boil for a minute, remove from heat and cool.
9. Divide the cold cake into two parts. Pour the cherry mixture over the first. Divide the liquid separated from the cherry into two parts, soak all the cakes. Cover the first shortbread with the second.
10. Divide 175 grams of chocolate into pieces, add cream and 300 grams of sugar, put on low heat, stir until the mass reaches a homogeneous state. Cool down a bit.
11. Cover the product with warm glaze on all sides, coat the sides. Place your masterpiece in the refrigerator overnight.

If you are a beginner in cooking, then at each stage of cooking, questions will appear. Follow the recommendations that will help you prepare a delicious confectionery product.

1. To prevent the biscuit from rising during baking, cover the form with layers of foil.
2. Before beating eggs, put them in the refrigerator for half an hour.
3. To prevent the cake from settling, the protein mixture must be introduced into the dough, gently stirring it with a spoon.
4. To add a piquant taste to the impregnation, you can add a couple of drops of rum.
5. Chocolate can be melted in the microwave.

The Sacher Torte is perfect. Dessert will brighten up a boring day with bright colors!

Almost 200 years ago, the inhabitants of Vienna met with a new dessert - Sacher chocolate cake. The assistant to the personal chef of the Austrian diplomat, the young Franz Sacher, invented it on the occasion of a solemn diplomatic reception. Despite the surprisingly delicate texture of biscuit cakes, bright chocolate flavor, the cake did not make the proper impression. Only 16 years later, the confectioner's son Eduard, having slightly modified the recipe, began to make this cake and sell it in his pastry shop. This new Sacher was so liked by the townspeople that it began to be sold out 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 USSR, the recipe was slightly simplified and they began to produce the Prague cake - an analogue of the famous Sacher. Now the abundance of products in stores allows housewives to cook a real Austrian cake in the original recipe at home.

Ingredients

Biscuit dough for cakes is prepared from the following ingredients:

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

The filling is made from such products:

• 10 milliliters of cognac (can be replaced with rum or liquor);
• 200 grams of confiture (thick jam) from apricots.

Glaze:

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

Cooking process

Let's prepare the biscuit dough and bake the basis 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 is more stable and lush.
2. Add a pinch of salt and beat until the mass turns into a smooth foam. Readiness is checked as follows: with a spoon, lift the foam up - there should be a stable peak, a small curl.
3. Soften the butter in advance, chop with a knife and beat until light whitening and increasing in volume.
4. Add vanilla and sugar and beat well again 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. Spread the protein foam one spoon at a time into the chocolate mass and mix gently with a whisk.
8. Sift flour directly into this mixture and mix.
9. Line a form with removable sides (about 24 centimeters in diameter) with paper, grease with soft butter and pour the biscuit dough into it.
10. In the oven (at 170 degrees) place the form with the dough and bake for about half an hour.
11. Then open the door and leave the cake there for 10-15 minutes to cool.
12. Transfer the crust 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 confiture through a fine sieve.
2. If it is too thick and hard to spread, heat it 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.

Weld the glaze to cover the entire surface of the cake:

1. Pour sugar into the water. Stir.
2. Put the container on a slow fire and boil, stirring the syrup regularly, until all the sugar grains dissolve in the water.
3. As soon as it boils, skim off the foam. Boil for about 8 minutes, then remove from heat and judge to 30 degrees.
4. Break the chocolate into a saucepan and melt for a couple. Be sure to stir so that the mass does not burn.
5. Pour into the syrup in a thin stream, stirring.
6. Mix with a blender or mixer to get a shiny homogeneous mass.

Let's start assembling Sacher:

1. Cut the biscuit base into 2 identical cakes.
2. Cover the bottom with warm marmalade 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 confiture on the side surfaces of the cake.
4. Also coat the sides with confiture not too thick so that the icing does not drain. Remove the product in the cold so that the layer freezes.
5. Fill the cake with icing on all sides, leveling it with a wide knife or a special fondant tool. The confiture should be thick and not run off the sides of the cake.
6. If the cake is puffy and the surface is convex, cut off the excess with a sharp knife to make the cake perfectly even.
7. Place in the refrigerator for 5 hours, and then serve, cut into portions and pour over each of them with whipped cream. Such a serving of this chocolate dessert is accepted in its homeland of Austria.