How to make the sacher cake, original Viennese recipe based on dark chocolate with apricot jelly, preparation procedure and baking time.
Ingredients 6 people
- 150 g of dark chocolate
- 3 tablespoons of water
- 100 g of softened butter
- 100 gr of sugar
- 6 whole eggs
- vanillin
- 150 g of flour
- 1 sachet of yeast
- apricot jelly
For the glaze
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- 150 g of dark chocolate
- 2 tablespoons of icing sugar
- 5 or 6 spoons of water
How to prepare the original Viennese sacher cake
Melt the chocolate in a water bath in 3 tablespoons of water.
Beat the butter softened with sugar and 6 egg yolks, add the vanillin, the melted chocolate in a bain-marie, the stiffly whipped albuni, the flour and a sachet of yeast.
Grease and flour a cake pan and put the mixture into it.
Bake at 150/160 ° C for about 45 minutes.
After cooling the cake, divide it in half, spread the apricot jelly over the inside of the two parts and add the cake.
Cover the cake with the prepared icing by boiling the water with the sugar for 3/4 minutes on low heat, before adding the chocolate and melting it.
Spread the icing on the cake with a spatula.
