Delicious cream for cupcakes that holds its shape. Cupcakes - interesting recipes and dessert decorating ideas

The most popular Austrian dessert and one of the most famous cakes in the world is Sacher. 2017 marks the 185th anniversary of the delicious dessert recipe invented by 16-year-old chef Franz Sacher. Until now, only officially there are two versions of the original cake recipe. One, the Original Sacher-Torte, is served at the Sacher Hotel in Vienna and is owned by the Sacher family and features two layers and two layers of apricot marmalade. The second recipe called Eduard Sacher-Torte is the property of the Viennese confectionery "Demel", in which the son of Franz Sacher worked and finalized the father's recipe, the cake consists of one cake, the top of which is covered with apricot confiture and poured with glaze. Today we will prepare Original Sacher-Torte.

Publication author

I was born in a military family, so I managed to live in many cities and countries of the USSR and Russia during my life, and also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From travels he brings not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely intertwines the traditions of Austria, Italy and Germany.

• Recipe author: Inna Belyaeva
• After cooking, you will receive 1 pc.
• Cooking time:

Ingredients

• 6 pcs. egg
• 100 gr sugar
• 130 gr dark chocolate
• 140 gr butter
• 100 gr powdered sugar
• 140 gr wheat flour
• 200 gr jam
• 200 ml cream 33%
• 300 gr chocolate drops

Cooking method

Remove the butter from the refrigerator in advance so that it comes to room temperature. Prepare two clean and dry bowls. Separate egg yolks from whites. It is important to make sure that water does not get into the bowl of proteins, otherwise they may not whip.

With the help of a mixer, start the process of whipping the proteins. When the mass becomes white and airy, pour 100 gr. sugar and continue beating until stiff. Proteins should not fall out of the bowl if you try to turn it over.

Chop the chocolate with a knife and melt in a water bath, making sure that no water gets into the chocolate. In the process, stir the chocolate with a clean and dry spoon - this will melt it quickly and evenly.

Beat butter at room temperature together with powdered sugar with a mixer for 4 minutes until evenly creamy white consistency. Then add the yolks to the mass and beat again.

Add warm melted chocolate to the creamy mass and mix with a whisk until a uniform consistency.

Then add the sifted flour of the highest grade to the mass and mix with a whisk until a smooth texture.

Turn on the oven to heat up to 180 degrees. Add proteins to the dough. Trying not to damage their delicate texture, beat the mass with a whisk until smooth, moving evenly from top to bottom. The dough should be fluffy and very soft.

Prepare a springform pan with a diameter of 16 cm, grease it with oil and line the bottom with baking parchment.

Divide the dough in half for two cakes. Pour the first part into the mold and carefully spread the dough over it.

Bake in the middle of a preheated oven for about 35-40 minutes. Readiness can be checked with a wooden skewer - it should come out of the middle of the biscuit dry, but it is important not to overdry the cakes. Remove the cake from the oven and cool on a baking rack. If the middle of the cake rises with a hump during baking, then after taking it out of the oven, but before taking it out of the mold, it is necessary to press the hump with a dry and clean towel with gentle pressure movements, returning it to its place and leveling the surface. Prepare the second biscuit in the same way.

Mix apricot marmalade or marmalade until smooth, grease the first cake with half of the marmalade on top and sides.

Put the second cake on the first one and brush again with apricot jam.

Pour the cream into a saucepan and heat on the stove until hot, but do not boil. Remove from stove. Pour the chocolate drops into the cream and stir until completely dissolved to get a smooth chocolate icing. Pour the icing over the cake; It is best to do this on a baking rack so that excess icing flows into a substituted plate. If necessary, smooth the top of the icing on the cake with a flat knife or a special spatula. You need to act carefully so as not to damage the cake and not remove too much icing from the top.

Place the cake in the refrigerator for at least 6 hours.

Sacher Torte ready!

Bon appetit! In Austrian coffee houses, the cake is served with whipped cream.

Greetings, dear friends, and guests of the Home Restaurant culinary site! Today I will tell you how to make a classic Sachertorte cake at home. Like any classic recipe, this cake does not have a strict recipe, and the recipe for the original Austrian Sacher cake is still kept secret. Below I will show you my vision of this chocolate dessert, and you will decide for yourself whether the recipe suits you or not.

Sacher cake is shrouded in culinary myths and legends, and in view of this, many hostesses are afraid to cook Sacher cake at home. I will hasten to dispel some of your fears, and I will say that there is nothing complicated in making Sacher cake.

Perhaps the most variable part of the recipe, I would call apricot jam: it must be made from selected ripe apricots, be of the right consistency (do not spread, spread and freeze in the cold), and, of course, be delicious. Therefore, I prepared the apricot confiture for the Sacher cake myself, and I was 100% sure of this ingredient. See the recipe.

Another "highlight of the program" is mirror chocolate icing. Behind the beautiful name is no less tasty and beautiful content: the icing is really very interesting, it is prepared using gelatin, and it looks just amazing on the finished cake. Preparing mirror chocolate icing is quite simple, you will see for yourself by reading the recipe to the end.

Ingredients for a 26 cm mold:

Chocolate biscuit:

• 8 pcs. eggs
• 180 gr. butter
• 150 gr. powdered sugar
• 140 gr. Sahara
• 160 gr. flour

Chocolate ganache:

• 180 gr. dark chocolate min. 70% cocoa
• 180 gr. cream 33%
• 4 tbsp powdered sugar

Cake syrup:

• 150 ml. water
• 40 g sugar
• 20 g cocoa powder
• 2 tbsp roma or delusion

Mirror chocolate glaze:

• 170 gr. Sahara
• 75 gr. cocoa powder
• 90 gr. cream (from 33%)
• 100 gr. water
• 12 gr. gelatin +70 ml. water

Additionally:

• 350 gr. apricot jam or jam

How to make Sacher cake at home:

Cooking the Sacher cake, we start with a chocolate biscuit. We break the chocolate into pieces, and send it to a water bath, so that by the time we need it, the chocolate has completely melted and become liquid.

In a large deep bowl, combine soft butter and powdered sugar.

Beat the butter with the powder with a mixer until smooth.

Add the yolks one at a time to the sweet butter mixture, continuing to beat the mass continuously with a mixer.

In the same way, gradually introduce liquid chocolate.

Set aside the chocolate mixture and move on to the egg whites.

Remove the whites from the refrigerator, add a pinch of salt, and beat until they begin to turn white. It should look like the one in my photo.

Gently, in small portions, we begin to introduce whipped proteins into the butter-chocolate mass.

To prevent the proteins from settling, it is advisable to do this with a spatula, or at a very low speed of the mixer. I decided not to risk it and not use a mixer in this case.

And the last stage: we introduce the sifted flour in small portions.

And in the same way, gently mix the flour with a spatula until the dough is completely homogeneous for our chocolate biscuit for the Sacher cake.

At the end, taste the dough: if you feel that air bubbles are bursting on your tongue, then you did everything right: the chocolate biscuit will rise, it will turn out lush and airy, despite the dense butter dough and the absence of baking powder.

Grease a baking dish with vegetable oil and sprinkle with flour.

We shift the chocolate biscuit dough into the prepared form, level it with a spatula, and send it to a preheated to 180 degrees. oven for 40 minutes. Grid position in the middle, heating from below and from above.

We take out the finished chocolate biscuit from the oven and let it cool completely.

Cooking chocolate ganache:

Break dark chocolate into small pieces.

Mix cream with powdered sugar and bring to a boil. As soon as the first bubbles appear, immediately remove the cream from the heat. Add all the chocolate to the hot cream.

We begin to intensively stir the ganache for the cake with a whisk, achieving uniformity.

The result should be a homogeneous and dense chocolate mass that holds its shape well and does not spread. If everything looks like in my photo, then you did everything right, and the chocolate ganache is ready. It remains only to cool our ganache for the cake to room temperature.

Cake syrup:

In a small saucepan, mix: sugar, cocoa, and pour water. Heat until the sugar is completely dissolved, stirring constantly. Remove from heat and add brown rum or brandy. We set aside our syrup for soaking the cake to the side until it cools completely.

Assembling the chocolate Sacher cake:

Cut the chocolate biscuit into three layers. For this, I used a regular thread: for the first time it turned out great. How to cut a biscuit with a thread, look for a video on YouTube. I know that in the classic version of the Sacher cake, there are only two layers, but I really wanted to add chocolate ganache to this dessert so that it would turn out to be a really full-fledged cake, and not “chocolate cake with apricot jam”, as culinary skeptics write on the Internet.

We soak each cake with syrup, which we prepared in advance. Particular attention should be paid to impregnating the edges of the cakes so that the finished Sacher cake turns out juicy.

We place the top of the face-down cake on a flat dish, or a special stand - this will be the lowest layer of Sacher chocolate cake. Lubricate the first cake with chocolate ganache. About half of the entire chocolate ganache goes to the cake, the remaining ganache is left at room temperature, we then use it to level the cake.

We cover the bottom layer with ganache with the second cake, and coat with apricot confiture, or jam.

We cover the apricot layer with the third chocolate cake, and cover the whole cake with apricot confiture, including the sides of the cake. In this form, we send our chocolate cake to the freezer for about 40 minutes, so that the apricot confiture freezes properly and all layers “grab”.

After the specified time, we take out the cake from the freezer, and level the cake with the rest of the chocolate ganache. This step is optional and can be skipped. We send the cake back to the freezer to wait for the icing.

Mirror chocolate glaze:

This chocolate mirror cake icing is probably the most interesting icing I have ever made. A mirror chocolate icing is being prepared to cover the cake with gelatin, based on cocoa without butter. It looks very elegant and beautiful on the finished cake, so I strongly recommend that you learn how to cook and work with such icing.

Please note that in the recipe all ingredients are indicated in grams, that is, we also weigh water and cream on the scales in grams.

Pour the gelatin into a cup and fill it with warm water. We put a cup of gelatin in a water bath, and stir occasionally so that the gelatin is completely dissolved.

In a saucepan, mix sugar and cocoa, and mix with a whisk.

Add water and cream to dry ingredients.

And again mix with a whisk until the ingredients are homogeneous.

We put the glaze on the stove and bring to a boil, stirring constantly with a whisk. Boil for about one minute and remove from heat.

We are waiting for the icing to cool down a little, but still be hot (up to about 60 degrees) and add gelatin.

Next, we need to cool the mirror chocolate icing to a working temperature of 37 degrees. The glaze will be quite liquid, don't let that scare you. If you have a culinary thermometer - great, if you don't - it's not scary. Just put a drop of glaze on your hand - if it's not hot, then everything is fine, the glaze is about 36-37 degrees. and you can start covering the cake.

Take the cake out of the freezer and place it on a wire rack. Then pour the mirror chocolate icing on top, and quickly level the surface with a spatula, or a long knife. Due to the fact that the cake is cold, the icing will quickly grab and lie flat. We let the rest of the icing drain freely, and we remove the almost finished Sacher chocolate cake in the refrigerator.

Before serving, the Sacher chocolate cake must be taken out of the refrigerator at least one hour in advance and left at room temperature. All chocolate ingredients and butter biscuit should melt slightly.

When cold, it will be just a dry chocolate cake with icing. And only when the Sacher chocolate cake reaches room temperature, you can feel all the magic and magic of the taste of this famous Austrian dessert.

If you liked the recipe - put stars ⭐⭐⭐⭐⭐, share it on social networks or write a comment with a photo report of the dish you cooked. Your feedback is the best reward for me 💖💖💖!

Delicious chocolate cake with chocolate icing.

• 6 eggs
• 180 g sugar
• 150 g chocolate (I have 56%)
• 150 g flour
• 120 g butter
• 10 g vanilla sugar

Interlayer:

• 200 g apricot confiture (jam, marmalade)

Glaze:

• 150 g chocolate (I have 56%)
• 100 ml cream (10-20%)
• 50 g butter

Also:

• whipped cream or ice cream to serve

Recently, in a recipe, I mentioned that I was preparing a chocolate cake, and so, our today's hero is he - Sacher Torte. Originally from Austria, the cake was invented by confectioner Franz Sacher and is one of the most popular cakes in the world today. The original recipe, of course, is kept in the strictest confidence, but I will tell you a secret :-) there is nothing difficult in it - we need a chocolate biscuit, apricot confiture and chocolate icing. I took chocolate 56%, in my opinion, this is the best option for baking, it turns out very chocolate - with bitterness, but in moderation, but of course you can take a larger percentage of cocoa. When preparing the Sacher cake, I looked at my recipe, because the ingredients are very similar, but the cooking technology is different. I will say without undue modesty that the cake turned out to be just delicious - my guests ate it in mute delight. It has a moist, soft texture with a rich chocolate taste, just a real paradise for chocoholics. By the way, many who tried the original Sacher cake complained that it was rather dry, but you can’t say the same about my Sacher, it is very tasty and not at all dry. I highly recommend you treat your favorite chocoholics with this delicious masterpiece!

Cooking:

Break the chocolate into pieces and melt in a water bath or in the microwave (I prefer the microwave). Cool slightly.

Beat soft butter a little with half the sugar and vanilla sugar.

Add yolks, beat again.

Add chocolate, beat.

Beat egg whites until stiff peaks, gradually adding the second half of the sugar. Let me remind you that the whites must be whipped with clean, dry whisks in a clean, dry container.

Add the beaten egg whites to the chocolate mass in parts, each time, very carefully mixing them with a spatula from the bottom up.

Then sift the flour in parts from above, also gently mixing it from the bottom up, trying to keep the mass as airy as possible.

Cover the bottom of the form with parchment paper, grease the sides with a little oil (my form is 22 cm in diameter).
Carefully transfer the dough into the mold and smooth with a spatula.

Put in a preheated oven at 180 degrees, bake for about 25-35 minutes. Be careful not to overcook the biscuit in the oven, you do not need it to dry out, it may take less time for your oven. Check with a skewer, if there is no raw dough on it, but there are some wet crumbs, then this is quite normal, then the biscuit is ready.
Cool the finished biscuit completely.

Apricot confiture (jam or jam is also suitable) beat with a blender for a smoother consistency.

Cut the biscuit into two cakes, also trim the top cake on top if necessary.
Put the first cake on a plate porous side up, distribute about half of the confiture.

Cover with the second cake, cover tops and sides of the cake with confiture. Place in refrigerator while preparing frosting.

Ready for frosting.
Break the chocolate into pieces and place in a bowl.

Heat the cream and butter until very hot (it is necessary that the butter melts, but the mass should not boil).
Pour the hot cream over the chocolate and immediately begin to stir vigorously. At first it will seem that the mass is not homogeneous, but continue to mix vigorously until the mass is completely homogeneous, glossy, thick and shiny.
If the frosting is too runny, you can put it in the fridge for a while to thicken it up.

One of the most beloved Viennese desserts is the Sacher cake. The confectionery product differs in refined chocolate taste. To prepare a dessert, you do not need special culinary knowledge. All that is required of a novice culinary business is to follow the recommendations of the recipe. Sacher Torte goes well with coffee and other hot drinks.

Classic sacher cake recipe

If you are still looking for the perfect chocolate confection, then we recommend that you pay attention to the recipe for making the classic Sacher cake. At the end of cooking, you can enjoy a rich and fragrant 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 bars of dark chocolate.
• A pinch of salt.
• Vanilla extract to taste.
• 6 eggs.
• 180 grams of sugar.
• 140 grams of flour.
• Apricot or orange jam - 500 grams.
• Fatty 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 aside. Take butter and add powdered sugar to it.

Start whipping the mass. When the butter and powder reach a smooth consistency, proceed to add the melted chocolate, vanilla extract and salt. Beat the mass with a mixer.

Separate the whites from the yolks. Add the yolks to the chocolate-butter mass and continue to beat until completely 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. Whipped proteins gradually and very carefully begin to introduce into the chocolate-creamy mass, slowly stirring with a spoon.

Sift the required amount of flour through a sieve, and gently fold it into the chocolate mass. Pour the resulting dough into a mold and bake at a temperature of 180 degrees for 60 minutes. Cooked biscuit after cooling 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 well with a spoon and bring to a boil. The less often you get syrup, the better. Hot impregnation should be thoroughly poured over the upper and lower cakes. After processing the dessert, it should be put in the refrigerator.

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 to the chocolate cake immediately. should be evenly distributed on the sides and top of the cake. Dessert is ready!

Austrian Sacher cake recipe at home

Rumor has it that the authentic recipe for the Austrian cake is known only to the chefs of the eminent 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 composition of the cake, so that confectionery beginners can prepare the famous chocolate dessert at home.

Cake ingredients:

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

Glaze Ingredients:

• Water - 140 grams.
• Sugar - 140 grams.
• Chocolate bar.
• Apricot jam.

Cooking process:

Melt the bar of chocolate in a water bath. In a separate bowl, beat butter and sugar. In the cooled chocolate mass, gradually drive the cream. Mix to a homogeneous consistency. Separate the yolks from the whites. We put the proteins in the refrigerator for 20 minutes. Add the separated yolks to the chocolate mass, continuing to beat.

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

To prepare the impregnation, it is not necessary to take apricot jam. Confectioners recommend paying attention to orange, mango and grapefruit fillers. 100 grams of selected jam, passed through a sieve, adding 100 grams of water. Bring the mass to a boil. Soak the cakes with syrup, and put them in a cold place. Let's start making the frosting.

Mix water and sugar. We put the saucepan on the stove for cooking. Stir constantly until the sugar is completely dissolved. When the sugar dissolves, remove the icing from the stove and add the chocolate pieces to the mass. Stir vigorously until the mixture becomes homogeneous. Chocolate icing is ready, coat with a mass of cakes, and enjoy your meal.

How to cook Sacher cake in a slow cooker?

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

For the biscuit:

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

For glaze and impregnation:

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

Cooking order:

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

Add protein cream to the dough. Pour the mass into the mold and bake it on the “Baking” mode for one hour. Do not forget to grease the multicooker pan with butter.

I'm preparing a drink. 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 whole - it's a matter of taste. Chocolate sponge cake, soak with apricot syrup and let it brew in the refrigerator.

To prepare the chocolate glaze, break the chocolate into small pieces and melt it in a saucepan. When the chocolate has melted, add heavy cream to it.

Vanillin can be added to taste. We pull the cakes out of the refrigerator and coat the cake with icing. Sacher cake is ready!

Lenten Sacher Cake Recipe

The lean version of the Sacher cake is just as delicious and rich. And most importantly, the recipe will suit the category of people who adhere to the post. To prepare a confectionery, you will need:

• Wheat flour - a glass.
• 5 tablespoons of cocoa powder.
• Sunflower oil.
• A glass of sugar.
• Soda, vanilla, 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. Enter crushed almonds, cinnamon and zest of one orange. Then add sugar and a couple of tablespoons of sunflower oil to the mixture, start stirring the mass with a whisk.

Gradually add flour and cocoa. At this stage, it is better to use a mixer to avoid the formation of lumps. Quench half a teaspoon of soda with vinegar and pour into the mass. Pour the dough into the 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 can prepare chocolate icing.

Melt two chocolate bars in a water bath, and add 2 tablespoons of sunflower oil to the mixture. Coat the cake with icing and let it harden until a rough crust forms. Bon appetit!

Cooking icing

There are many options for making glaze for the Sacher cake. However, most sweet tooth and confectioners prefer the classic cooking option.

To prepare the glaze you will need:

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

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

If you are a confectionery beginner, then at each stage of preparation, many questions may arise. Follow these tips to help you bake a truly delicious chocolate dessert:

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

The Sacher Torte is perfect. Confectionery will color a boring day with chocolate notes! And he will take a worthy place on the festive table.

Did you like the recipe?

YesNo