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Sacher cake
ingredients
servings
8
Dark chocolate, with milk
75 grams
Egg, yolk
60 grams
Egg, egg white
90 grams
Butter
65 grams
Type 00 wheat flour
65 grams
Icing sugar
20 grams
White sugar
90 grams
Vanilla bean
1 unit
Apricot jam
150 grams
Dark chocolate, with milk
185 grams
Fresh cream
125 grams
Salt
6 grams
Desserts from Italy - Piemonte
Sacher cake
Sacher cake
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sacher cake by maestro Ernst Knam, followed step by step
preparation
step 1
Let's melt the chocolate in a bain-marie, stirring occasionally
step 2
Put in a planetary the softened butter with powdered sugar, salt and seeds of vanilla cow
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
step 4
After that we add the chocolate which should have a temperature between 45-55 degrees. We continue to mix
step 5
Whisk the egg whites until stiff and add the sugar while they are whipped
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
step 7
Sift the flour and add it to the previous mixture
step 8
We butter and flour a cake tin and pour the mixture. Bake at 170 degrees for 35-40 min
step 9
Baked and let cool completely.
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
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.
step 12
To obtain a smooth and shiny ganache must have a temperature of 40 degrees
step 13
Pour the ganache on the cake making it fall well on the edges. Level it well with a spatula
step 14
Refrigerate for 20 minutes. Store in refrigerator for 2-3 days
