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

The history of the dessert

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

The exquisite audience liked the dessert, and a few years later Sacher opened his own store, where he launched its production. The secret of cooking was kept in strict secrecy, was family property and was inherited.

Nowadays, many confectioners are trying to make a cake deliciously, as in the original recipe, because there are many options for baking it. But the Sacher family still owns the secret, and you can try the original dessert in Vienna, in the cafe-confectionery of the Sacher Hotel.

Sachertorte Cake - Classic Recipe

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

Cream for the layer is not used. For impregnation, they always take apricot jam.

Top with chocolate icing. As an decoration they make an inscription with it - Sachertorte.

Austrian Cake Recipe

Those who have tasted the real Austrian Sacher cake, which is sold in the Sacher hotel restaurant, say that it is an indescribable pleasure. To repeat the taste of chocolate dessert is almost impossible. And the matter is not only in the recipe - it can be found in many cookbooks, but also in cooking technology.

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

  • butter;
  • eggs
  • cocoa powder;
  • apricot jam;
  • bitter 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

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

Stages of preparation:

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

Top the dessert with chocolate icing made from 160 ml of cream and 200 g of chocolate.

Chocolate dessert

The chocolate dessert recipe does not contain flour, so it turns out to be tender and juicy. He does not need impregnation.

Products:

  • kernel of nuts (walnuts) - 150 g;
  • oil - 125 g;
  • icing sugar - 100 g;
  • eggs - 2 pcs.;
  • dark chocolate - 100 g;
  • milk chocolate - 50 g.

Step by step description:

  1. Grind nuts to flour.
  2. Pour powder into the butter, whisk.
  3. Break the eggs by separating the yolks from the proteins.
  4. Add the yolks and nuts to the butter, beat.
  5. Break the chocolate and melt it in the microwave (4 minutes).
  6. Pour melted chocolate into the oil mixture, mix.
  7. Beat the proteins until stable peaks, lay out to the rest of the mass. Gently mix.
  8. Transfer the dough into a mold with a diameter of 12 cm.
  9. Bake for about an hour.

The finished cake inside will remain slightly moist, because there is no flour in it.

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

With almonds in a slow cooker

Baking time will depend on the multicooker model. If after a beep, the cake remained unbaked, you can increase the time by another 20 to 30 minutes.

Products:

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

Will go into the icing:

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

Fruit impregnation:

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

Cooking:

  1. Melt the sweet tiles. Combine with butter, yolks and half sugar.
  2. Beat the protein part with the remaining sugar until a white, stable foam.
  3. Add the proteins to the chocolate-butter mixture, add flour and almond crumbs.
  4. The oven is 45 minutes in the "Baking" mode, pre-lubricating the multicooker bowl with oil and sprinkled with flour.
  5. Remove the finished cake using the stand for a double boiler and put to cool on the grill.

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

Dessert from Alexander Seleznev

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

Products for cake:

  • fatter oil - 135 g;
  • sweet powder - 45 g;
  • bar of dark chocolate (75% cocoa) - 135 g;
  • eggs - 6 pcs.;
  • salt - 2 g;
  • vanillin - 1 tsp;
  • plain white sugar - 180 g;
  • premium flour - 135 g;
  • pitted apricot jam for filling - 300 g.

Products for decoration:

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

Cooking:

  1. Beat soft butter until smooth with powder.
  2. Crush a bar of chocolate and melt in a microwave or in a water bath until liquid.
  3. Every 30 seconds, chocolate must be removed from the microwave and mixed. If this is not done, it may burn out.
  4. Beat warm (non-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 the egg whites with sugar until a white stable foam.
  9. Transfer the chocolate mass into whipped proteins, mix gently with a spoon.
  10. Add flour to the protein-oil mixture little by little. Everything needs to be done quickly so that the dough remains light and airy.
  11. Put the finished dough in a silicone mold. The cake should be high, at least 6 cm high.
  12. Put in a hot oven. Bake for 1 hour at 180 ° C. Remove the finished cake from the oven and cool.
  13. Remove from the mold, cut off the top with a long sharp knife with cloves. Then cut the cake in half horizontally to get two identical parts.
  14. In a thick apricot jam for the filling, add a little water and heat to a boil.
  15. Grease the cakes with hot marmalade (apricot jam). The more liquid it is, the better the cake is saturated.
  16. To make a 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 cake with the resulting mass on top and sides.

For decoration, you can use dried apricots.

Sacher Cake by Yulia Vysotskaya

On the site of Julia Vysotskaya "Eat Home" there is no recipe for the cake "Sacher" in its execution. For her daughter's birthday in 2006, she made a chocolate cake with honey.

Here is an interesting recipe:

  • oil - 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 .;
  • black chocolate for glaze - 100 g;
  • glaze water - 50 ml;
  • glaze honey - 70 g.

Cooking:

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

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

Similar:More from the author: