Sacher Cake

 

Sacher Cake. There are two words that come up in everybody’s mind: chocolate and pleasure. It’s so good.

My daughter asked me to make one for her birthday. Can you blame her?

There are a lot of recipes: some of them seem to be the original one, the one that the young chef Franz Sacher made back in 1832 in Vienna for the Prince Metternich. Others seem to be the closest version to the original because someone says so, no one has the authentic one.

Anyway, it doesn’t really matter. I think every combination is good, even if it’s not the perfect and original one.

I made my own version choosing from different ones and this is the result.

Ingredients

125 gr softened butter

125 gr chocolate

125 gr flour

125 gr sugar

salt

6 eggs

For the stuffing: 125 gr apricot jam

For the ganache:

200 gr sugar

125 water

150 gr chocolate

Procedure

Soften the butter, add the sugar and salt. Slowly add the yolks and mix everything together.

Place the chocolate into a heatproof bowl and sit it over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.

Start adding the flour to the mixture.

Whisk eggwhite until you you have a hard foam and gently stir together with the other ingredients. Add the melted chocolate.

Cook it for about 40 minutes at 350 degrees.

When the cake will be completely cold, cut it in half and fill the cake.

For the ganache:

in a small pan melt the sugar with the water and let it boil for around 5 minutes. Then let it cool off a little bit.

Melt the chocolate at bain marie and slowly add the sugar.

Pour ganache over top and down sides of cake with a spatula and enjoy your Sacher!

Manu