Chocolate cake “Sacher”

Preparation. Chocolate cake “Sacher”

Brilliant Austrian cuisine, which has long captured the hearts of Ukrainians. Elegant, refined, aristocratic, with an amazing combination of velvety dough, sour apricot and noble dark chocolate – cake “Sacher”


  • Butter – 175 g
  • Sugar – 150 g
  • Flour – 150 g
  • Eggs – 6 pieces
  • Cognac – 1 tbsp
  • Vanilla sugar – 1 tsp
  • Walnuts – 50 grams
  • Baking powder – 1 tsp
  • Dark chocolate 70% – 100 g

For lubrication (glaze)

  • Apricot jam – 300g
  • Cognac – 1 tbsp
  • Dark chocolate 70% – 200 g
  • Powdered sugar – 100 g
  • Butter – 50 g
  • Water – 8 tsp
  • Lemon juice – 6-7 drops


Break the chocolate into small pieces and melt on a steam bath. Melted chocolate cool to body temperature (36ºS). Mixer whisk pieces of soft butter until creamy, so it is better to connect with liquid chocolate. A thin stream, pour the cooled chocolate in butter, beat with a mixer until smooth. Add the cognac and chicken egg yolks. Walnuts fry in a pan, cool and clean from the husk, grind into crumbs. Mix in a bowl the sifted flour, baking powder and nut crumb. Proteins with sugar and vanilla sugar, whisk in cool foam. Connect the chocolate mass to the dry ingredients, then add the beaten egg whites portions. Cover the cake shape parchment and place the dough, scapula stretch the dough from the center to the edges, to get depression. Cover the surface of the foil shape (grease with vegetable oil) to a biscuit is not cracked. Bake at 160 degrees for 40 minutes, then remove the foil and bake another 20 minutes until golden.

Tip: to lay out the shape of the dough with a hollow in the center, to the finished cake had a perfectly flat surface. Put the cake baked in a cold oven, then just heat it.

Vyymite chocolate cake from oven and let cool completely 40min. 1 hour.

Glaze cake. In a steam bath melt the chocolate. Remove from heat, stirring constantly, add the icing sugar, soft butter, lemon juice and hot water. The icing should be smooth, shiny, smooth and flowing long ribbons to the shoulder blade.

Formation of cake. Cut the sponge cake into two. Put the first skin on a plate and heated promazhte jam with brandy. Cover with second Korzh, a little push and put jam on the surface and on the edges. Put in the freezer for 10-15 minutes.

Tip: To apricot jam do not bear lumps, before applying it to be heated. Hot jam lies flat on the ball and it is easy to apply the glaze. To jam is not mixed with frosting, cake should be cooled in the freezer.

Cover the cooled cake first layer of glaze with the large knife and then put in the freezer for 5 minutes. Cover the second layer of glaze, level the surface and edges, place in the freezer for 10 minutes to glaze completely froze. The remaining chocolate make a firm inscription on the cake – «. Sacher» let it brew for the cake in the refrigerator from 1.5 to 12 hours. Serve on a flat circular plate entirely, cut away at the smooth triangular pieces.