A classic chocolate sweet and fruity cake – does your heart make a jump? So you are in the right place. Today I would like to present you one of Austrias most famous cakes, the Sacher cake. I hope you enjoy the recipe and make the cake yourself.
For the dough:
6 eggs, separated
110 gr. sugar
1 pinch of salt
130 gr. cocolate, half bitter, melted
140 gr. butter
110 gr. confectioner´s sugar, sifted
½ tbsp. vanilla extract
140 gr. flour, all pourpose, sifted
For the marmalade layer:
300 gr. apricot marmalade, softly heatened
1 tsp. gelatin
For the topping:
125 ml water
200 gr. sugar
150 gr. chocolate, half bitter
Springform pan 9 1/2″ with a sheet of baking paper, butter and flour the sides
oven pre-heated at 340°F/170°C (upper- lower-heat)
Separate the eggs. Add into the egg-whites a pinch of salt. On high speed with the electric mixer add the sugar when the egg whites get foamy. Mix until you have a firm mixture. At the same time melt the chocolate with a double boiler. Put it aside to let cool down a bit.
After the melted chocolate add the firm egg whites together with the sifted flour. Incorporate until you have a homogenous dough.
Put into the sprinform pan and into the oven. Let the oven door ajar for the first 10 minutes. Then bake another 45 minutes.
Turn the cake after the baking time and let cool down. When it is cooled down completely cut into half and put 1/3 of the marmalade onto one half and spread. Put the top on again and spread the rest of the slightly warmed marmalade.
Let it cool down completely. I let it in the fridge over night. But two hours should be enough.
Make a sirup from the water and the sugar by letting it cook for about 5 minutes. Let the sirup cool down to at least 110°F/45 °C and add the chocolate. Let it melt until you have a homogenous chocolate icing. Cover the cake with the cocolate icing and let cool down one last time.