Zacher Vysotskaya. Sacher cake: history of creation and the correct recipe

The Austrian Sacher cake, the recipe of which is kept in strict secrecy, was invented more than a century ago and has not lost its popularity. If you want to learn all the intricacies of making a delicious chocolate dessert, this article is for you.

This cake was invented 180 years ago by the young pastry chef Franz Sacher and prepared for the minister and his guests.

The refined public liked the dessert, and a few years later Sacher opened his own store, where he established its production. The secret of preparation was kept strictly secret, was a family property and was passed down by inheritance.

Nowadays, many pastry chefs are trying to prepare a cake as tasty as the original recipe, which is why many options for baking it have appeared. But the Sacher family still holds the secret, and you can try the original dessert in Vienna, in the cafe-patisserie of the Sacher Hotel.

Sachertorte - classic recipe

The classic cake recipe contains ground almonds. It gives baked goods a special, refined aroma. To make the cakes dark, in addition to chocolate, add high-quality cocoa powder to the dough.

No cream is used for the layer. For impregnation, you always use apricot jam.

The cake is topped with chocolate glaze. As a decoration, they make an inscription with the same name - Sachertorte.

Austrian cake recipe

Those who have tried the real Austrian Sachertorte, which is sold in the restaurant of the Sacher Hotel, say that it is an indescribable pleasure. It is almost impossible to replicate the taste of chocolate dessert. And it’s not only about the recipe - it can be found in many cookbooks, but also about the cooking technology.

For an Austrian cake according to the classic recipe, you will need the following products:

• butter;
• eggs;
• cocoa powder;
• apricot jam;
• dark chocolate;
• raw sugar;
• flour;
• ground almonds.

For baking you also need a mold with a diameter of 23 cm, parchment, a mixer and an oven. For fudge – chocolate and cream.

Cooking in Austrian style

Kneading the dough will not take much time, so it is advisable to turn on the oven in advance and grease the baking dish, lining it with parchment.

Cooking steps:

1. Beat 125 g butter with a mixer with 1 tbsp. sugar, add 3 eggs one at a time.
2. Melt a chocolate bar (100 g), 1 tbsp. flour and 1 tbsp. l. sift cocoa, add along with 2 tbsp. l. almonds into the butter-egg mixture.
3. Pour into the pan and bake for about an hour.
4. Cut the finished cooled cake, layer with hot apricot jam, coat the cake on top and sides.

Cover the top of the dessert with chocolate glaze made from 160 ml of cream and 200 g of chocolate.

Chocolate dessert

This chocolate dessert recipe does not contain flour, so it turns out tender and juicy. It does not need impregnation.

Products:

• kernels of nuts (walnuts) – 150 g;
• butter – 125 g;
• powdered sugar – 100 g;
• eggs – 2 pcs.;
• dark chocolate – 100 g;
• milk chocolate – 50 g.

Step by step description:

1. Grind the nuts until they become flour.
2. Add powder to the butter and beat.
3. Break the eggs, separating the yolks from the whites.
4. Add yolks and nuts to the butter, beat.
5. Break the chocolate and melt it in the microwave (4 minutes).
6. Pour the melted chocolate into the butter mixture and stir.
7. Beat the whites until stiff peaks form and add to the rest of the mixture. Stir gently.
8. Transfer the dough into a 12 cm diameter mold.
9. Bake for about an hour.

The inside of the finished cake will remain slightly moist because there is no flour.

It needs to be cooled, removed from the mold and decorated with whipped cream.

With almonds in a slow cooker

Baking time will depend on the multicooker model. If after the sound signal the cake remains unbaked, you can increase the time by another 20 - 30 minutes.

Products:

• wheat flour – 100 g;
• almond crumbs – 1 tbsp. l.;
• butter – 100 g;
• eggs – 5 pcs.;
• granulated sugar – 150 g;
• dark chocolate bar – 130 g.

The following will go into the glaze:

• butter – 60 g;
• dark chocolate two thirds of the bar - 80 g.

Fruit impregnation:

• non-cold water – 50 ml;
• apricot jam – 160 g.

Preparation:

1. Melt the sweet bar. Combine with butter, yolks and half the sugar.
2. Beat the white part with the remaining sugar until a white, stable foam.
3. Add the whites to the chocolate-butter mixture, add flour and almond crumbs.
4. Bake for 45 minutes in the “Baking” mode, having previously greased the multicooker bowl with oil and sprinkled with flour.
5. Remove the finished cake using a steamer stand and place on a wire rack to cool.

To complete the preparation, you need to cut the cake in half and soak it with hot apricot jam. Then cover with chocolate glaze.

Dessert from Alexander Seleznev

This cake is a chocolate sponge cake. His recipe is quite simple, but requires strict technology, otherwise the cakes will turn out dry and hard.

Products for the crust:

• fattier butter – 135 g;
• sweet powder – 45 g;
• dark chocolate bar (75% cocoa) – 135 g;
• eggs – 6 pcs.;
• salt – 2 g;
• vanillin – 1 tsp;
• regular white sugar – 180 g;
• premium flour – 135 g;
• pitted apricot jam for filling – 300 g.

Finishing products:

• dark chocolate – 100 g;
• cream (33%) – 85 g;
• homogeneous apricot jam – 165 g;
• butter – 35 g;
• cocoa powder – 25 g;
• honey – 35 g.

Preparation:

1. Beat soft butter with powder until smooth.
2. Chop the chocolate bar and melt in the microwave or in a water bath until liquid.
3. Every 30 seconds, the chocolate must be removed from the microwave and stirred. If you don't do this, it may burn.
4. Beat warm (not hot!) melted chocolate with butter.
5. Separate the whites from the yolks of the eggs.
6. Add a pinch of salt and vanilla sugar to the chocolate-cream mixture.
7. Mix the butter with the yolks, adding them one at a time.
8. Beat egg whites with sugar until white, stable foam.
9. Pour the chocolate mixture into the whipped whites and mix gently with a spoon.
10. Add flour to the protein-butter mixture little by little. You need to do everything quickly so that the dough remains light and airy.
11. Place the finished dough in a silicone mold. The cake should be tall, at least 6 cm in height.
12. Place in a hot oven. Bake for 1 hour at 180°C. Remove the finished crust from the oven and cool.
13. Remove from the pan and cut off the top with a long, sharp serrated knife. Then cut the cake in half horizontally so that you get two identical parts.
14. Add a little water to the thick apricot jam for the filling and heat to a boil.
15. Grease the cakes with hot confiture (apricot jam). The more liquid it is, the better the cake will be soaked.
16. To prepare the chocolate coating for the cake, you need to mix melted chocolate, hot cream, soft butter, honey, apricot jam and cocoa. Beat everything with a blender for about a minute.
17. Cover the top and sides of the cake with the mixture.

You can use dried apricots for decoration.

Here is this interesting recipe:

• butter – 210 g;
• honey – 100 g;
• chocolate – 200 g;
• hot water – 200 ml;
• soda – 1 tsp;
• flour – 200 g;
• sugar – 200 g;
• eggs – 3 pcs.;
• cocoa powder – 1 tbsp. l.;
• dark chocolate for glaze – 100 g;
• water for glaze – 50 ml;
• honey for glaze – 70 g.

Preparation:

1. Mix butter with honey and sugar.
2. Without stopping beating, add 3 eggs one at a time.
3. Combine flour with soda and cocoa.
4. Melt the chocolate.
5. Add chocolate and flour to the butter mixture.
6. Pour a glass of boiling water into the dough and stir.
7. Transfer to greased pan.
8. Place in a hot oven for about an hour.
9. For the glaze, melt a broken chocolate bar with honey and water.
10. Cover the finished cooled cake with glaze and decorate with whipped cream.

For chocolate lovers, Viennese cake is a real find. You can experiment with jam by replacing apricot with apple or raspberry, or using milk chocolate instead of dark chocolate. There are a lot of options, but it’s worth remembering that once you’ve moved away from the classic recipe, you can’t call your culinary masterpiece a Sachertorte.

The fame of Viennese desserts has long gone beyond the borders of Austria; the country has been famous for its confectioners for several centuries. Even those who have never been to Vienna have heard about amazing cakes, strudels, waffles, chocolate and coffee, but the Sacher cake managed to overcome this level - it can be considered the calling card of the Austrian capital.

The legendary Sachertorte is the pride of Vienna

The chocolate Sachertorte will soon turn 200 years old - an enviable age for a culinary recipe. Only two Viennese establishments offer visitors Sachertorte according to the classic recipe, and getting this right was not easy. The heirs of Franz Sacher valued secrets; to this day, recipes in cookbooks are very approximate and the result is not exactly the same as the original cake. True, only those who are lucky enough to try this wonderful dessert, one of the most famous in the world, can find out about the catch.

The sophisticated Sacher-Torte has no complex ingredients and there seem to be no tricks in the preparation, but the taste surprises with its elegance and refined brevity. It is simply very tasty, provided that the cake was prepared by a master.

In general terms, the recipe for Sachertorte can be described as follows: the chocolate sponge cake should be divided in half, coated with apricot jam and covered with a thin layer of dark chocolate glaze. The signature cake always has a chocolate seal and the Sacher inscription. In cafes, sugar-free whipped cream is added to the serving. I can’t even believe that from chocolate, butter, flour, eggs, sugar and apricot jam you can bake something that will attract all the sweet tooth in the world.

The story of Franz Sacher's chocolate miracle

As often happens, the famous chocolate Sachertorte appeared thanks to a happy coincidence. Back in 1832, the Austrian diplomat and politician Clemens von Metternich, known for the political reorganization of Europe, decided to surprise invited guests with a new dish. He ordered a cake from the court pastry chef, but that day he was ill, and his student, sixteen-year-old Franz Sacher, replaced him in the kitchen. The young man boldly set to work and, from what was at hand, created a masterpiece - the Sacher cake, which was soon applauded by all of Vienna.

Over time, the fame of the talented pastry chef spread throughout the city. Franz received orders from wealthy residents of the capital, and then the best restaurants and customers from other European countries began to contact him. Sacher opened his own thriving business, but kept the secret of the cake that brought him fame secret. The confectionery earned an excellent reputation and the founder’s son Edward very profitably sold the Sacher recipe to the Demel cafe, from which desserts were supplied to the emperor’s court.

Business went so well that in 1876 the family was able to open a hotel, where the restaurant served Franz's chocolate cake. Prosperity continued until 1934 - the Sacher Hotel went bankrupt, and the grandson of Sacher Sr. had to take a job at the Demel confectionery.

The “Cake War,” which began in 1938 and lasted twenty years. The dispute over the copyright of the chocolate cake was fought between the Sacher and Demel hotels. The disagreements revolved around problems with the apricot layer and the use of margarine in the recipe instead of butter. The court reconciled the parties: the Sacher Hotel received the right to the name Original Sacher Torte and a signature chocolate seal, and Demel received the name Eduard Sacher Torte, later changed to Demel’s Sacher Torte, the right to smear only the top of the sponge cake with apricot jam and a seal in the form of a chocolate triangle.

Now Sachertorte can be ordered in any coffee shop in Vienna and many other cities in different countries. The confectioners unravel the mysteries of Frans Sacher and, I must admit, they succeed. The chocolate cake is prepared by Sacher representative offices in Japan, the USA, and China.

Everyone who was lucky enough to enjoy the original Sacher in Vienna says that the cake is very good, but variations on its theme, made by professionals, are not inferior in either the sophistication of taste or design.

How to make Sachertorte at home

Although the original recipe is still unknown, it is not very difficult to reproduce the Viennese dessert. Baking a good biscuit requires quality ingredients and basic culinary skills. A layer of apricot jam permeates the baked goods and gives the cake a pleasant sourness, which distinguishes Sacher from similar desserts. If you love the taste of chocolate, remember the famous Soviet “Prague” - this is one of the variations on the “Sacher” theme.

Your efforts will be rewarding, but first choose the right chocolate, good quality flour, real butter and the right jam. There is no doubt that the uniqueness of the dish is ensured by the professionalism of the confectioners and strict adherence to the recipe.

Classic recipe for chocolate Sacher cake

Products for biscuit:

• 150 g sifted premium flour
• 150 g dark non-porous chocolate without additives (at least 70% cocoa)
• 180 g sugar
• 6 eggs
• 120 g butter
• 10 g vanilla sugar
• A tablespoon of cognac

Filling:

• 200 g apricot jam

Ganache:

• 150 g dark chocolate
• 50 g butter
• 100 ml 20% cream

Preparation:
You should start by baking the biscuit:

• Break the chocolate bar into small pieces and melt in a water bath. Stir constantly to ensure the chocolate melts evenly and does not overheat. Make sure that no water or steam gets into the container with chocolate. Remove from stove and cool.
• Cut the butter into pieces and let soften at room temperature. Add 90 g of sugar and vanilla to soft butter. Beat with a mixer.
• Separate the yolks from the whites; the dishes should be dry and clean, without oil deposits.
• Add the yolks to the whipped butter. Whisk.
• Pour in the chocolate and a spoonful of cognac. Beat with a mixer until smooth.
• Beat the whites with a mixer equipped with well-washed and dry attachments. When the whites form a stable foam, add the remaining sugar and continue beating. Well-beaten whites do not spill out of a tilted bowl.

• Add the whites one spoon at a time to the chocolate-butter mixture and gently mix with a spatula from bottom to top.
• Sift the flour and gradually add it to the mixture, continuing to knead from bottom to top. The dough should turn out homogeneous and fluffy, try to maintain the consistency - the quality of the sponge cake depends on it.
• Preheat the oven to 180°C.
• Take a springform cake pan with a diameter of 22-24 cm. Line with parchment and lightly grease the sides with oil. Fill with dough, try to form a mass with a depression in the middle - this way the sponge cake will not crack during baking.
• Bake for about half an hour (+/- 5 minutes), but do not open the oven so that the baked goods do not settle.
• The perfect sponge cake is slightly moist. Pierce the pastry with a match or a toothpick; if there are wet crumbs on the stick, but not wet dough, the sponge cake is ready.
• Remove from the oven and let cool in the pan. Remove and cut with a sharp knife. To make the task easier, place the sponge cake on a flat plate, place two matchboxes next to each other, position the knife so that it plunges into the pastry, and turn the plate until a circle is outlined. Now you can cut the sponge cake into two even layers.
• Prepare the apricot jam by whisking it with a mixer until the consistency is smooth and homogeneous.

• Place the cake on a flat plate with the cut side up and spread evenly with half the jam.
• Cover with the second cake layer and spread the remaining jam over the surface and sides. Place the cake in the refrigerator.

Preparation of ganache:

• Break the chocolate into a heatproof bowl.
• Heat the cream and butter over low heat with constant stirring. The mixture should not boil.
• Pour hot cream and butter into chocolate.
• Place over low heat and stir until the mixture becomes glossy and smooth.
• Let the ganache cool, if it is runny, put it in the refrigerator.

Cake decoration:

• Remove the cake from the refrigerator and coat all sides with ganache, smoothing with a spatula.
• The surface can be decorated with melted chocolate using a cornet.
• Place the finished cake in the refrigerator for at least 8 hours. It is better to let the cakes soak for 24 hours.

The cake can be served with whipped cream or ice cream circles.

Recipe for Lenten Sacher Torte

Chocolate cake is not a dietary dish - each serving contains about 600 kcal. If you are watching your figure, a delicious dessert can be prepared using a gentle recipe that contains chocolate, but does not contain butter, cream or eggs. The taste of the Sachertorte will change slightly, but the Lenten version is worth considering.

For the biscuit:

• 250 g sugar
• 250 g vegetable oil
• 500 ml almond milk
• 100 dark chocolate
• 600 g premium flour
• 5 tablespoons cocoa powder
• 2 teaspoons baking powder
• Half a teaspoon of salt
• 2 tablespoons lemon juice

For cream:

• 270 ml strong brewed black tea
• 300 g dark chocolate
• 200 g apricot jam

For registration:

• Some dark chocolate chips
• 7-9 pieces of dried apricots

Preparation:

1. Break the chocolate and pour warm almond milk over it. Dissolve in a water bath.
2. Remove from heat and gradually add sugar, butter, cocoa, baking powder and salt. Stir until the mixture becomes homogeneous.
3. Add flour, knead the dough.
4. Line the pan with parchment and grease the edges with butter. Preheat oven to 180 about S.
5. Flatten half the dough in the pan and bake for 30-35 minutes without opening the oven. Repeat the process with the second cake layer. Let the cakes cool.

1. Brew tea and break chocolate into it. The tea must be hot for the chocolate to dissolve. Stir.
2. Pour cold water into a wide container, preferably adding ice. Place the bowl with the cooled tea leaves and chocolate in cold water and beat with a mixer.

Assembling the cake:

1. Stir the jam with a mixer.
2. Brush the surface of the cake, cover with a second layer and cover with jam. The sides of the cake also need to be greased with jam.
3. Place in the refrigerator for half an hour.
4. Pour a little cooled glaze over the cooled cake and spread with a spatula.
5. You can decorate the frozen glaze with grated chocolate, almonds and dried apricots.

Lenten Sachertorte is somewhat different from the original, but it is tasty and not as high in calories.

Sachertorte in a box.

Sacher cake in a slow cooker

In a slow cooker, Sachertorte can be prepared according to any recipe. A capricious biscuit often upsets and becomes a difficult obstacle to overcome - it cracks in the oven, burns, bakes unevenly, and falls off. The multicooker creates ideal conditions under which success is almost guaranteed.

Useful tips for baking sponge cakes in a slow cooker:

• Knead the dough strictly according to the recipe, do not lose sight of the “little things”, like beating and cooling.
• Grease the sides of the bowl with warm butter.
• Do not open the slow cooker until the sponge cake is baked.
• Select the “Baking” mode and set the time to 60 minutes.
• After the final signal, do not rush to remove the biscuit from the multicooker; let it cool for half an hour. There is no need to leave baked goods for a long time - they may become stale.

Preparing the glaze, coating the cake layers and decorating the cake is the same as in previous recipes.

Sacher cake is the pride of Viennese confectioners. Its popularity can only be rivaled by the famous American apple pie, Italian Gelato and Polish babka. Be patient, don’t skimp on products, and you will find out why Sacher is loved all over the world. As a bonus - the reputation of a person who knows how to cook one of the most delicious cakes in the world.

Sachertorte is a chocolate dessert developed by Austrian confectioner Franz Sacher in 1832. The original recipe of this cake, rightfully considered one of the most popular in the world, is kept in the strictest confidence, but in fact it is not difficult to reproduce the taste of the Austrian dessert. The pastry is a chocolate sponge cake soaked in apricot jam and covered on all sides with a layer of chocolate glaze. Thanks to the jam layer, the crumb acquires a characteristic sourness, which distinguishes Sacher from many other similar cakes.

Today we will try to make an Austrian dessert with our own hands. By the way, if you are a fan of this dish, we also recommend preparing it, which has been known since Soviet times and is considered a variation of “Sacher”.

Ingredients:

For the biscuit:

• flour - 150 g;
• dark chocolate - 150 g;
• sugar - 180 g;
• eggs - 6 pcs.;
• butter - 120 g;
• vanilla sugar - sachet (8-10 g).

For the filling:

• apricot jam - 200 g;

For the ganache:

• dark chocolate - 150 g;
• butter - 50 g;
• cream 20% - 100 ml.

Sacher cake recipe with photos step by step at home

How to make a chocolate Sachertorte cake

1. We are preparing a biscuit. Break the chocolate into slices and simmer in a “water bath,” stirring constantly. We achieve a smooth chocolate mass without clots. Remove from the stove and cool.
   
2. We take the butter out of the refrigerator, let it soften, and then beat it with half a portion of granulated sugar (90 g) and vanilla sugar.
   
3. Carefully separate the egg yolks from the whites and add them to the butter mixture. Whisk.
   
4. Next add the cooled melted chocolate. Again we work with the mixer until a smooth and homogeneous composition is obtained.
   
5. Beat the egg whites until stiff, gradually adding the remaining sugar. Don’t forget that dishes and whisks must be perfectly clean and dry when working with protein mass! To check the readiness of the proteins, tilt the bowl. A properly whipped mass should hold its shape and remain completely motionless.
   
6. Add the whites to the butter-chocolate mixture in small portions, carefully folding them in each time using a silicone spatula using upward movements.
   
7. When all the whites have been mixed in, sift the flour into the mixture in portions (about 4 additions), continuing the movements from bottom to top. Our task is to achieve homogeneity, but at the same time not allow the dough to settle. The more “airy” the mass turns out, the fluffier and more tender the finished biscuit will be!
   
8. Cover the bottom of a 22 cm diameter mold with parchment and lightly rub the sides with oil. Fill the container with chocolate dough and place it in a hot oven at 180 degrees for about 25-35 minutes. It is important not to dry out the sponge cake for the Sachertorte - it should turn out a little moist. To check readiness, dip a toothpick or match into the crumb. If there is no longer any wet dough on the stick, but some wet crumbs remain, the sponge cake is ready!
   
9. After cooling completely, remove the cake from the pan and cut lengthwise into two layers. If a convex top has formed on the biscuit, carefully trim it with a knife.
   

   How to form a Sacher cake - recipe with photos step by step

10. Lightly beat the entire portion of jam with a mixer to obtain the smoothest and most uniform consistency.
    
11. Place one cake on a plate (the porous side should be on top). Coat the chocolate base with half the jam. Distribute the apricot layer evenly over the entire area of ​​the biscuit.
    
12. Cover the dough with the second chocolate cake. Spread the remaining jam over the surface and sides of the cake. Place the almost finished dessert in the refrigerator.
    

    How to make chocolate ganache for Sachertorte

13. While the cake is cooling, prepare the ganache. Break the dark chocolate into pieces and place in a heat-resistant container.
    
14. Mix the cream with butter and place on low heat. Stirring, heat the liquid until hot (do not boil), and then immediately pour into the chocolate. Mix the mixture intensively until it becomes completely homogeneous and glossy. If the ganache turns out to be too liquid, put it on the refrigerator shelf and wait until it thickens.
    
15. We take out the cake and cover it on all sides with chocolate. Level it with a spatula.
    
16. If desired, draw an inscription or any pattern using a cornet, and then put the cake in the refrigerator again. Soak for at least 8 hours.
    
17. Cut the finished Sacher torte into portions and serve. The dessert goes very well with whipped cream or classic ice cream.
    

Our chocolate Sacher cake is completely ready! Enjoy your sweet tea!

Almost 200 years ago, the inhabitants of Vienna were introduced to a new dessert - the chocolate Sacher torte. The assistant to the personal chef of the Austrian diplomat, young Franz Sacher, came up with it on the occasion of a solemn diplomatic reception. Despite the surprisingly delicate consistency of the sponge cakes and the bright chocolate taste, the cake did not make the right impression. Only 16 years later, the confectioner’s son Edward, having slightly modified the recipe, began making this cake and selling it in his confectionery. The townspeople liked this new Sacher so much that it began to sell out within hours of its appearance on the shelves.
Later they learned about the cake in Europe. He was very popular at that time. The cake remains relevant today. In Russia during the USSR, the recipe was slightly simplified and they began to produce Prague cake - an analogue of the famous Sacher. Nowadays, the abundance of products in stores allows housewives to prepare a real Austrian cake in the original recipe at home.

Ingredients

We prepare biscuit dough for cakes from the following ingredients:

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

The filling is made from the following products:

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

Glaze:

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

Cooking process

Let's prepare the biscuit dough and bake the base for the Sacher torte from it:

1. Separate the egg whites and pour them into a deep bowl suitable for beating. Before doing this, they need to be cooled well for several hours to make the foam more stable and fluffy.
2. Add a pinch of salt and beat until the mixture turns into a smooth foam. Readiness is checked as follows: use a spoon to lift the foam to the top - there should be a stable peak, a small curl.
3. Soften the butter in advance, chop it with a knife and beat until lightly whitened and increased in volume.
4. Add vanilla and sugar and beat thoroughly again with a mixer.
5. Break the chocolate into a thick-bottomed saucepan, place in a water bath, and melt.
6. Add the slightly cooled chocolate to the butter and sugar and mix.
7. Place the protein foam one spoon at a time into the chocolate mass and mix gently with a whisk.
8. Sift the flour directly into this mixture and stir.
9. Line a mold with removable sides (about 24 centimeters in diameter) with paper, grease with soft butter and pour the biscuit dough into it.
10. Place the pan with the dough in the oven (170 degrees) and bake for about half an hour.
11. Then open the door slightly 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 difficult 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.

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

1. Add sugar to the water. Stir.
2. Place the container over low heat and simmer, stirring the syrup regularly, until all the sugar grains have dissolved in the water.
3. As soon as it boils, skim off the foam. Boil for about 8 minutes, then remove from heat and cool to 30 degrees.
4. Break the chocolate into a saucepan and steam it. Be sure to stir so that the mixture does not burn.
5. Pour into the syrup in a thin stream, stirring.
6. Mix with a blender or mixer until you get a shiny, homogeneous mass.

Let's start assembling the Sacher:

1. Cut the biscuit base into 2 identical cake layers.
2. Cover the bottom one with warm marmalade and cognac. Level it evenly with a wide knife. The layer thickness is no more than 5 millimeters.
3. Cover with the other half of the dough, press lightly and level. Spread the leaked confiture over the side surfaces of the cake.
4. Also coat the sides with confiture, not too thickly so that the glaze does not drip. Place the product in the cold to allow the layer to harden.
5. Fill the cake with glaze on all sides, leveling it with a wide knife or a special mastic tool. The confiture should be thick and not run down the sides of the cake.
6. If the cake is puffed up and its surface is convex, trim off the excess with a sharp knife to ensure a perfectly even cake.
7. Place in the refrigerator for 5 hours, and then serve by cutting into portions and topping each with whipped cream. This chocolate dessert is served in this way in its homeland, Austria.

There are a huge number of confectionery masterpieces in the world and every sweet tooth can find something to please themselves with.

Some people love fruit marmalade or marshmallows, some like fluffy protein creams and meringues, and many are delighted with chocolate sponge cake.

Different countries have their own signature secrets of this delicacy, but this article will tell you about the miracle called the chocolate Sachertorte.

Background

Sacher is a chocolate sponge cake with one or two layers of apricot jam, generously glazed with chocolate. The ingredients for making the cake are quite accessible to any housewife and, despite its sophistication, it can be easily prepared at home.

The country where this wonderful cake was born is Austria, where in 1832 the young cook Franz Sacher was faced with a serious task.

Franz was left alone with the difficult task of preparing a treat for the Austrian Prince Matternich and his guests, and the young chef exceeded all expectations - the dessert turned out to be gorgeous, of extraordinary taste and everyone liked it.

This was the Sachertorte, named after its creator. This Viennese masterpiece became a favorite delicacy not only of Austrian nobles, but also of the emperor himself.

Although the cake recipe was subsequently forgotten, the life and career of Franz Sacher himself was successful.

After studying, he lived and worked in different countries, and after returning home he began trading in a store that he managed to open.

Years later, Franz's son Eduard studied and worked in Demel's confectionery, where he prepared the famous cake invented by his father, slightly changing the recipe.

After graduation, Eduard opened his own hotel, in the restaurant of which the famous chocolate-biscuit Sacher became the highlight of the menu.

But in 1934 there was a big scandal that became known as the “Cake War.”

The reason for the scandal was that Demel's confectionery also sold this cake, but its recipe was changed - it had two layers of apricot jam instead of one - as in the classic version.

As a result, the war ended with a peace agreement and the Sachertorte became famous throughout the world. Now you can taste it not only in Austria.

In America, China, Japan and other countries, slightly modified copies of the Sachertorte can be found in many restaurants and cafes.

What is dessert

Sacher torte base– chocolate sponge cake, cut in half.

To make the cake tasty and beautiful, as in the photo, you need to know several secrets of its preparation: you need to take special flour for the sponge cake, which is intended for baking, otherwise the sponge cake will not turn out as fluffy and airy, for which the classic cake is famous; It is advisable not to use margarine instead of butter, so that there is no characteristic smell and the Sacher turns out tender.

The flour must be sifted, and the eggs for the biscuit must be taken at room temperature. Sugar in the dough can be replaced with powder, then the cake will be more airy.

But some liberties are allowed: instead of chocolate, you can use cocoa, and add nuts (hazelnuts, almonds or peanuts) and syrup to your taste to the dough.

With such fillings Sacher will only become tastier. A resourceful housewife can always figure out how to diversify the recipe.

Sachertorte filling- apricot confiture, or thick jam, reminiscent of jelly, with pieces of fruit. In the absence of such jam, you can add simple apricot jam if it is thick.

If it is not thick enough, it will leak during baking, the sponge cake will burn and the cake will be unappetizing.

Glaze. Chocolate icing for the cake should be mirror-smooth. This is clearly visible in the photo. This can be achieved by knowing a few secrets of its preparation: use only dark chocolate and natural butter (not spread).

If cocoa is used, it must be of the best quality and water must be added to it (50 - 70 ml of water per tablespoon of powder).

Step by step cake recipe

Products needed for Sachertorte:

For the test:

• flour – 140 grams
• sugar – 120 grams
• eggs – 5 pcs.
• butter – 100 grams
• dark chocolate – 140 grams
• Salt – 1 pinch
• Nuts and (or) syrup - optional.

Filling:

1.5 cups jam (jammy) or very thick apricot jam.

Glaze:

• dark chocolate – 150 grams
• cream with a high percentage of fat – 60 ml
• butter – 30 grams

1. Place the chocolate and butter in a bowl, place it in a water bath and melt, stirring. Wait until the mixture cools slightly.
2. Break the eggs, place the whites and yolks in different dishes. Cool the whites well in the refrigerator, then beat with sugar (80 grams) and salt until thick, fluffy foam. Without stopping whisking, carefully add flour.
3. Beat the yolks separately with 30 - 40 grams of sugar taken from the dough kit. Add this mixture to the chocolate-butter mixture and mix everything. Add the whipped whites into the mixture in parts, mix very carefully so that the foam does not fall off. This determines how many bubbles there will be in the biscuit.
4. Grease the bottom of the mold in which the sponge cake will be baked, pour in the finished dough and bake the cake. Bake for approximately 40 minutes at 180 degrees. Place the dough only in a hot oven, otherwise the cake will not rise well. It is very important to remove the finished cake from the oven in time so that it does not dry out. To determine its readiness, you can use any sharp wooden stick (match or toothpick). You need to pierce the biscuit and if the stick is dry, you can remove it from the oven.
5. After baking, cool the finished cake, cut into two or three cakes, and sprinkle with syrup if desired. Coat the cakes with jam or marmalade and place in a cool place for several hours.
6. Make the glaze. Remove the butter from the refrigerator in advance so that it becomes soft before use. Melt the chocolate in a water bath and mix with cream at room temperature. Let the mixture cool slightly and add softened butter. Mix everything thoroughly.
7. Brush the cake with glaze and let cool. To make the ball of glaze thick, you can coat it several times, each time allowing the next layer to harden.

Of course, everyone has their own tastes and preferences and it is not necessary to adhere to exactly this set of products for a cake. It was a classic recipe, as perhaps it was invented a long time ago by the young chef Franz Sacher.

Each housewife can have her own variations of this chocolate delicacy. Some people don’t like very sweet desserts and will want to reduce the amount of sugar, while others will like nuts or dried fruits in their cake.

All this is quite acceptable, it is only important to strictly observe the proportions. Having a little pastry experience and a great desire to please yourself and your loved ones with an exquisite delicacy, you can prepare the famous Viennese chocolate Sacher at home. Exactly as you can see in the photo.

My video recipe