Chocolate cake "Sacher"

One of the most famous desserts in the world, the Sacher Torte is a real Viennese classic. Soft biscuit cake with a rich chocolate flavor, with a layer of apricot jam, which gives a light sweet and sour fruity note, completely covered with delicious chocolate icing. The texture and taste of this cake is absolutely amazing!

Ingredients

• For test:
• Eggs - 7 pcs.
• Butter - 150 g + for preparing the mold
• Chocolate black - 150 g
• Powdered sugar - 120 g
• Sugar - 120 g
• Flour - 150 g + for preparing the form
• Vanilla extract - 1 teaspoon
• Salt - 1 pinch
• Baking powder - 1 teaspoon
• For filling:
• Apricot jam - 300 g
• For glaze:
• Chocolate black - 200 g
• Sugar - 200 g
• Water - 150 ml
• For decoration and serving:
• Milk chocolate - 50 g
• Whipped cream - to taste

Directions

1. Carefully separate the egg whites from the yolks. It is important that not a drop of the yolk gets into the whites, otherwise the whites will not whip! We remove the proteins in the refrigerator.
2. Beat room temperature butter with powdered sugar and vanilla extract for about 2-3 minutes.
3. Without stopping beating, add one egg yolk to the butter, beating well after each addition until a smooth mass is formed.
4. Melt the chocolate in a water bath over low heat or in the microwave in pulses of 30 seconds, mixing well each time. Then let the melted chocolate cool down a bit.
5. Add melted chocolate to butter mixture and beat until smooth.
6. Whip the egg whites with a pinch of salt. Gradually add sugar and continue beating until soft peaks form.
7. Gently fold the beaten egg whites into the chocolate mixture from the bottom up to keep the dough airy.
8. Add the sifted flour with baking powder in parts, each time mixing the chocolate dough well with a spatula from the bottom up.
9. Line a 23 cm springform pan with parchment paper, grease the sides of the mold with butter and sprinkle with flour. Pour the chocolate batter into the mold and smooth it out.
10. Bake the chocolate cake in an oven preheated to 180 degrees for about 45-50 minutes, or until a toothpick inserted into the cake comes out dry.
11. We take out the finished cake from the mold, remove the baking paper. Let the finished chocolate cake cool completely at room temperature.
12. Cut the cooled chocolate cake in half horizontally.
13. Lubricate one chocolate cake with apricot jam and cover with another cake. Spread the jam all over the cake, top and sides.
14. We remove the chocolate cake in the refrigerator for about one hour.
15. Cooking chocolate icing. To do this, prepare sugar syrup. Mix water with sugar, put the saucepan on the fire. Stir until the sugar is completely dissolved. Bring the sugar syrup to a boil for about 5 minutes or until the thermometer reads 112°C. Take the saucepan off the stove.
16. Add dark chocolate to sugar syrup. With constant stirring, dissolve it in the syrup. Let the chocolate frosting cool down a bit. The chocolate icing should be smooth and shiny.
17. When the apricot layer on the cake hardens, we can cover the cake with icing. Pour frosting into center of cake and spread evenly on top and sides of cake.
18. We remove the Sacher chocolate cake in the refrigerator for 30 minutes so that the icing freezes a little.
19. To decorate the cake, melt milk chocolate in a water bath over low heat or in a microwave oven for 30 seconds in pulses, mixing well each time. Then let the melted chocolate cool down a bit.
20. Fill a pastry bag with melted milk chocolate. We write on top the brand name of the Viennese cake - "Sacher". We remove the Sacher cake in the refrigerator for 5-6 hours for impregnation.
21. Vienna chocolate cake "Sacher" is ready. The cake is best served with whipped cream and a good cup of coffee.
22. Bon appetit and happy baking!