Sacher cake

The recipe for this delicious dessert was accidentally invented by a confectioner's student, 16-year-old Franz Sacher, back in 1832. And, as often happens, the recipe has been forgotten for decades. However, 100 years later, there were even lawsuits over the right to use the original name of the Sacher cake.

Ingredients

• 6 eggs
• 150 g of flour
• 200 g of sugar
• 200 g of apricot jam
• 300 g of dark chocolate
• 170 g of butter
• 1 lemon
• vanilla sugar

Directions

1. To make a sponge cake, break the chocolate into small pieces and melt it in a water bath together with butter.
2. Separate the proteins from the yolks.
3. Separately beat the yolks with half the sugar and vanilla sugar.
4. Add melted chocolate with butter to the beaten egg yolks and beat for another 1-2 minutes.
5. Sifted flour is added to the resulting mass and stirred with a spoon.
6. Beat the whites separately with the rest of the sugar and a few drops of lemon juice.
7. Next, combine the proteins with the chocolate mass. It is best to do this as in the recipe for a regular biscuit - add a little chocolate mass to the proteins, not vice versa. This is a guarantee that the sponge cake will be correct.
8. Spread the dough in the prepared form and place it in a preheated oven. Bake at a temperature of 160-180 ° C. After 30-40 minutes, you can check the readiness with a wooden skewer.
9. When the chocolate biscuit cools down, cut it in half and grease it with apricot jam. Join the two halves and grease the cake completely with jam.
10. To prepare the glaze, melt chocolate and butter in a water bath. Pour the icing on the cake and level with a spatula.
11. Serve chilled, garnish with homemade ice cream, berries, and whipped cream.