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Sacher cake

Sacher cake

Name: RECIPEPT: Sacher cake - Mojačokolada.si
Prep time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: 2 squeezes of BAM vanilla paste; 200 g smooth apricot jam (130 g for the filling, 70 g for the coating); 200 g BAM dark chocolate; 50 g butter; 4 tablespoons oil; 60 g powdered sugar; 80 g crystal sugar; 80 g plain flour; 20 g BAM cocoa powder; 4 eggs (size class M); 140 g melted, cooled butter; 150 g BAM dark chocolate

(1)

Preparation time: 2 h 30 min
Difficulty:
Number of ingredients: 12

An eternal classic for all chocoholics! The combination of creamy, light chocolate sponge cake and apricot jam is a real hit. There are plenty of recipes for Sacher, but here''s my version. The sponge cake is juicy enough on its own, but the layering of the sponge cake while still lukewarm and the warm marmalade also help.

The chocolate icing rounds off the flavour of the cake nicely, and a dollop of whipped cream comes in handy.

The classic Sacher cake can also be replaced by the BAM chocolate cake.

The recipe ingredients can be used to make eight pieces of cake.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the biscuit:

2 squeezes of BAM vanilla paste
200 g smooth apricot jam (130 g for the filling, 70 g for the coating)
200 g BAM dark chocolate
50 g butter
4 tablespoons oil
60 g powdered sugar
80 g crystal sugar
80 g plain flour
20 g BAM cocoa powder
4 eggs (size class M)
140 g melted, cooled butter
150 g BAM dark chocolate

Nutrition / serving

Energy Value	1482 kJ / 354 kcal
Fats	23 g
of which saturated fat	13,1 g
Carbohydrates	32,5 g
of which sugars	26,2 g
Dietary Fiber	3,1 g
Proteins	4,5 g
Salt	0,1 g

Instructions:

For the Sacher Torte:

Preheat the oven to 170°C. Melt 150 g of chocolate over steam and cool until lukewarm. Whisk the egg yolks with the icing sugar and vanilla paste. Add the melted and cooled butter and stir.

Whisk the egg whites with the sugar until stiff and creamy. Add the cooled chocolate to the egg yolks; sift the flour and cocoa over the mixture and mix with a hand mixer on low speed until the ingredients are combined. Finally, fold in the egg white whites in two stages with a spatula.

Line a baking tray (18 cm in diameter) with baking paper (bottom) and grease the sides with butter and sprinkle with flour (shake off the excess flour). Spread the mixture evenly in the tray and bake for 15 minutes with the oven door slightly ajar (stick a spatula between the doors), then close the oven door and bake for a further 40 minutes.

Cool the baked cake in the tin for 20 minutes, then remove from the tin and cool on a wire rack until lukewarm. While it is cooling, blend the jam smooth and heat it through.

Cut the lukewarm sponge cake into three equal discs, remove the crispy crust. Place the bottom part on a base and place the ring on it. Immediately spread 50 g of jam over it and cover with the other disc. Push in gently, spread with 50 g of jam and cover with the third disc, turning the top over onto the jam. Cover with the remaining jam (30 g) and leave the cake to cool.

Remove the ring from the cooled cake and spread the jam over the whole cake. Allow the jam to dry slightly. Using two palette knives, transfer the cake to a wire rack and prepare the icing.

Melt the chocolate and butter over steam, taking off a few spoonfuls that will be needed for the inscription; add the oil to the remaining chocolate and mix well. Cool the chocolate until lukewarm and pour it over the cake from the centre outwards. Using a palette knife, spread evenly, smoothly over the cake. Place the cake and the net in the fridge to set the chocolate. Once set, use two palette knives to transfer the cake back to the base and decorate with the reserved chocolate.

The cake should be kept at about 18°C, or if refrigerated, at room temperature for 2 hours before serving.

Premium BAM baking products.

Order ingredients with a 10% discount:

Hazelnut Spread with Cocoa, 200 g

8,90 €

Dark Chocolate, 500 g

16,90 €

Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-3,57 €

Total:

35,70 €32,13 €

-10%

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Quick desserts

Preparation time: 45 min

Sacher cake

Preparation time: 2 h 30 min

Difficulty: 4

Number of ingredients: 12

Ingredients:

For the biscuit:

2 squeezes of BAM vanilla paste
200 g smooth apricot jam (130 g for the filling, 70 g for the coating)
200 g BAM dark chocolate
50 g butter
4 tablespoons oil
60 g powdered sugar
80 g crystal sugar
80 g plain flour
20 g BAM cocoa powder
4 eggs (size class M)
140 g melted, cooled butter
150 g BAM dark chocolate

Nutrition / serving:

Energy Value	1482 kJ / 354 kcal
Fats	23 g
of which saturated fat	13,1 g
Carbohydrates	32,5 g
of which sugars	26,2 g
Dietary Fiber	3,1 g
Proteins	4,5 g
Salt	0,1 g

Estimated values calculated using artificial intelligence.

Instructions:

For the Sacher Torte:

	Preheat the oven to 170°C. Melt 150 g of chocolate over steam and cool until lukewarm. Whisk the egg yolks with the icing sugar and vanilla paste. Add the melted and cooled butter and stir.
	Whisk the egg whites with the sugar until stiff and creamy. Add the cooled chocolate to the egg yolks; sift the flour and cocoa over the mixture and mix with a hand mixer on low speed until the ingredients are combined. Finally, fold in the egg white whites in two stages with a spatula.
	Line a baking tray (18 cm in diameter) with baking paper (bottom) and grease the sides with butter and sprinkle with flour (shake off the excess flour). Spread the mixture evenly in the tray and bake for 15 minutes with the oven door slightly ajar (stick a spatula between the doors), then close the oven door and bake for a further 40 minutes.
	Cool the baked cake in the tin for 20 minutes, then remove from the tin and cool on a wire rack until lukewarm. While it is cooling, blend the jam smooth and heat it through.
	Cut the lukewarm sponge cake into three equal discs, remove the crispy crust. Place the bottom part on a base and place the ring on it. Immediately spread 50 g of jam over it and cover with the other disc. Push in gently, spread with 50 g of jam and cover with the third disc, turning the top over onto the jam. Cover with the remaining jam (30 g) and leave the cake to cool.
	Remove the ring from the cooled cake and spread the jam over the whole cake. Allow the jam to dry slightly. Using two palette knives, transfer the cake to a wire rack and prepare the icing.
	Melt the chocolate and butter over steam, taking off a few spoonfuls that will be needed for the inscription; add the oil to the remaining chocolate and mix well. Cool the chocolate until lukewarm and pour it over the cake from the centre outwards. Using a palette knife, spread evenly, smoothly over the cake. Place the cake and the net in the fridge to set the chocolate. Once set, use two palette knives to transfer the cake back to the base and decorate with the reserved chocolate.
	The cake should be kept at about 18°C, or if refrigerated, at room temperature for 2 hours before serving.

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