Sacher Chocolate Cake - a classic recipe with photo step by step

Kitchen appliances and utensils:

• form for baking;
• oven;
• mixer;
• blender
• high glass for whipping;
• deep bowl;
• wooden spatula;
• silicone brush;
• silicone spatula;
• knife.

Ingredients

Step cooking

Cakes

1. We start making the cake by preparing the baking dish. We will need a detachable form from 20 to 24 centimeters in diameter. Cover the bottom with parchment paper. The sides and bottom of the mold are greased with butter.
   
2. We take 6 eggs at room temperature, separate the proteins from the yolks, send to a bowl.
   
3. With a mixer, beat the proteins at a slow speed until a light foam forms, after which we introduce 1 tsp. vanilla sugar, 180 g granulated sugar.
   
4. Beat until stable peaks.
   
5. The soft butter is transferred to a deep glass and the blender is interrupted to a magnificent state.
   
6. Add 45 g of powdered sugar and continue to beat for about 2 minutes. The oily mass will turn a little white.
   
7. Into whipped butter with sugar, add 1 yolk and continue to whisk. For each yolk, approximately 30 seconds, and so all 6 yolks.
   
8. Melt black chocolate 72% 72% in a water bath, let cool. Send to butter with yolks.
   
9. Beat well with a mixer until smooth.
   
10. We transfer the chocolate-butter mass from a tall glass to a larger container and partly introduce whipped proteins there, gently mixing with a silicone spatula.
    
11. After that, add 135 g of pre-sifted flour and mix gently until smooth.
    
12. In a detachable form, we shift the dough and level it with a wooden spatula.
    
13. We put in the oven for about 1 hour at a temperature of 170 degrees. We determine the readiness of the cake with a toothpick or wooden stick; for this, the toothpick must be stuck in the cooked cake, and it must remain dry.
    
14. From the detachable form we take out the finished cake and let it cool completely. It will take 4-6 hours.
    
15. Cut the cooled cake across into two equal parts, cutting off also an unnecessary hat if it appeared during baking.
    

Impregnation

1. Pour 15 ml of water and 50 ml of cognac into 200 g of apricot jam.
   
2. Put on fire, bring to a boil, boil for 2 minutes to evaporate complex alcohols.
   
3. With hot apricot jam, carefully soak the slice on two cakes.
   
4. We add them by impregnation inside.
   
5. With a silicone brush, grease the cakes on all sides with the remaining hot jam, send to the refrigerator for 15 minutes.
   

Icing and cake assembly

1. We heat 200 g of cream over a fire, add 350 g of chocolate.
   
2. Stir continuously, allowing chocolate to melt. Cream and chocolate should not boil.
   
3. In a chocolate mixture, put 135 g of butter, mix.
   
4. Pour the cake completely.
   
5. Ready cake do not rush to clean in the refrigerator, it needs to soak with chocolate icing for about 2 hours.
   

Video recipe

We offer you to watch a short, but very detailed video of making a classic Sacher chocolate cake. The author of the video shows in detail the step-by-step processes of baking, draws attention to the little things.

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