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Sacher cake




Dark chocolate, with milk

75 oz

Egg, yolk

60 oz

Egg, egg white

90 oz


65 oz

Type 00 wheat flour

65 oz

Icing sugar

20 oz

White sugar

90 oz

Vanilla bean

1 unit

Apricot jam

150 oz

Dark chocolate, with milk

185 oz

Fresh cream

125 oz


6 oz

Desserts from Italy - Piemonte

Sacher cake

Sacher cake

vegetarian with gluten with eggs with lactose

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sacher cake

Sacher cake by maestro Ernst Knam, followed step by step

Sacher cake step 1

step 1

Let's melt the chocolate in a bain-marie, stirring occasionally

Sacher cake step 2

step 2

Put in a planetary the softened butter with powdered sugar, salt and seeds of vanilla cow

Sacher cake step 3

step 3

As soon as a soft mixture has been formed, add the slightly beaten egg yolks in two stages and continue to whisk until a frothy mixture is obtained. It will take 8-10 min

Sacher cake step 4

step 4

After that we add the chocolate which should have a temperature between 45-55 degrees. We continue to mix

Sacher cake step 5

step 5

Whisk the egg whites until stiff and add the sugar while they are whipped

Sacher cake step 6

step 6

We combine the whipped egg whites to the mixture of butter, egg yolks, powdered sugar and chocolate, stirring gently from bottom to top

Sacher cake step 7

step 7

Sift the flour and add it to the previous mixture

Sacher cake step 8

step 8

We butter and flour a cake tin and pour the mixture. Bake at 170 degrees for 35-40 min

Sacher cake step 9

step 9

Baked and let cool completely.

Sacher cake step 10

step 10

We turn the cake and cut it in half. We spread a thin layer of jam and cover with the other half. After that we cover the whole cake with a thin layer of jam

Sacher cake step 11

step 11

We prepare the ganache. Put the cream in a saucepan. As soon as it reaches the boil, turn it off and put the chocolate in small cubes. Mix with a whisk to melt everything well.

Sacher cake step 12

step 12

To obtain a smooth and shiny ganache must have a temperature of 40 degrees

Sacher cake step 13

step 13

Pour the ganache on the cake making it fall well on the edges. Level it well with a spatula

Sacher cake step 14

step 14

Refrigerate for 20 minutes. Store in refrigerator for 2-3 days

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