Chocolate sacher. Chocolate Sachertorte. How to make a chocolate Sachertorte cake

Today we have Sachertorte for dessert. The classic recipe for this delicacy was invented by Viennese confectioners. The combination of coarse glaze, chocolate sponge cake and apricot jam will not leave any sweet tooth indifferent. Learn recipes and create real confectionery masterpieces.

Sacher cake: classic recipe with step by step photos

The Viennese Sacher cake differs from its “brothers” in its multi-component composition, but even novice confectioners can bake it. The main thing is to charge yourself with a good mood and strictly follow the recipe.

The secret of Viennese confectioners! The chocolate sponge cake for the Sachertorte should be baked in the evening and left until the morning, as they say, to rest.

Compound:

• 5 eggs;
• 1 tbsp. sifted flour;
• 1 tbsp. granulated sugar;
• 200 g apricot jam;
• 50 g almonds;
• 200 g dark chocolate;
• 250 g butter;
• 1 tbsp. l. baking powder;
• 1 tbsp. l. whiskey or cognac;
• 60 ml milk;
• 50 g cocoa powder.

Attention! You can separate the yolks from the whites using a regular plastic bottle.

Preparation:

1. Let's prepare all the products; they should be approximately the same temperature mark.
   
2. First of all, we need to melt 100 g of dark chocolate. Let's do it the old fashioned way in a water bath. Leave the chocolate to cool slightly.
   
3. Separate the egg yolks from the whites. To do this, we will use a special device.
   
4. Place the whites in the refrigerator; we will need them chilled.
5. Grind almond nuts. To do this, it is better to use a coffee grinder or a regular kitchen hammer.
   
6. Combine cocoa powder with baking powder and sifted flour in a separate bowl.
   


7. Beat the sugar and butter mixture for as long as possible. We need the sugar crystals to completely melt.
   
8. Let's return to the chocolate mass. By this time it should have cooled down. The ideal temperature for chocolate is 30 degrees. You can measure it with a kitchen thermometer.


9. Now let's introduce 1 tbsp. l. whiskey or cognac, beat the resulting mass.
   
10. Add the yolks and continue beating until we get a mass of homogeneous consistency.
    
11. Separately, beat the whites. The correct way to do this is this: we start with low speeds of the mixer or blender, and then slowly increase the speed.
12. While beating the whites, add 100 g of granulated sugar in small portions.
    
13. Beat the sugar-protein mixture, as they say, until stable peaks form.
    


14. Then add chopped almonds to the resulting mass.
    
15. First add half of the sugar-protein mixture and mix. It is advisable to do this with a whisk.
    
16. Slowly add the second part of the proteins and mix the mixture until smooth.
    
17. Grease a heat-resistant form with butter.
18. Pour the chocolate dough into the mold and bake the sponge cake for an hour at a temperature of 170-180 degrees.
    
19. We are not in a hurry to remove the biscuit from the oven; we leave it there to cool. Then we need to wait 7-8 hours until the biscuit “rests”. You can leave it overnight.
    
20. In the morning, cut the biscuit into two equal parts. We need to get two identical sponge cakes.
21. We heat the apricot jam in a microwave oven for just a minute. Thanks to this, it will become liquid and warm.
    
22. Grease the bottom sponge cake with jam and cover it with the top cake. The top and sides should also be covered with jam. For now, let's leave the sponge cake to soak.
23. In the meantime, melt the remaining chocolate in a microwave oven or in a water bath. Add 100 g of butter to it.
    


24. Whip until we have a glaze of a homogeneous consistency. Let it cool down.
25. When the icing reaches a temperature of 35°, pour it over the entire cake. Place the treat in the refrigerator and wait until the glaze hardens completely.
26. This is the kind of Sacher cake we got.

Don’t be lazy and be sure to sift the flour, preferably twice. This will saturate it with oxygen, and the biscuit will turn out tender and airy.

The original recipe calls for the addition of rum, but as they say, you can’t spoil the porridge with oil, so either cognac or whiskey will do just fine.

Cooking master class from Yulia Vysotskaya

The recipe for Sacher torte from Yulia Vysotskaya is practically no different from the classic Viennese one, so we will not dwell on it in detail. The only difference is that Yulia prepares the chocolate glaze using her own technology. Let's consider it.

Chocolate frosting for cake

Compound:

• 450 g sugar;
• 180 ml purified water;
• 375 g dark chocolate.

Preparation:

1. Add sugar to purified water and bring the liquid to a boil. Cook the syrup, stirring until the sugar crystals dissolve.
2. Break the chocolate bar and melt it in a water bath.
3. Add the chocolate mixture to the syrup.
4. Stir and after boiling, cook for ten minutes on a medium burner.
5. Strain the glaze into a smaller container.
6. Now we need to thicken the glaze. Pour a fifth of the mass onto a silicone mat and rub with a spatula until it thickens. Attention: work with a spoon all the time, stirring the glaze, otherwise a crust will form.
7. Add this part of the glaze to the total mass and mix well.
8. Let's repeat all these steps again and immediately pour the cake.

Apricot jam for cake

Another secret of the Sacher torte from Yulia Vysotskaya is apricot jam with lavender. By adding this confiture to the cake, you will get an incredibly aromatic and tasty dessert.

Compound:

• 0.5 kg granulated sugar;
• lemon;
• 1 tbsp. l. lavender;
• 0.6 kg apricots.

Preparation:

1. We wash the apricots, dry them and remove the seeds.
2. We weigh 0.5 kg of fruit pulp and cut them into 1 cm cubes.
3. Cut the zest from the lemon and grind it on a grater.
4. In the container where the jam will be cooked, combine the lemon zest, granulated sugar and apricots. Place the container in the refrigerator for 24 hours.
5. Then cook the jam on a low burner level, stirring, for 20 minutes after boiling.
6. Turn off the stove and add lavender, stir.
7. That's it, you can pour the jam into jars. With this jam your cake will turn into an exquisite culinary masterpiece.

One of the most beloved Viennese desserts is Sachertorte. The confectionery product has a refined chocolate taste. To prepare this dessert you don't need any special culinary knowledge. All that is required of a culinary beginner is to follow the recipe recommendations. Sachertorte goes well with coffee and other hot drinks.

Classic Sachertorte recipe

If you are still looking for the perfect chocolate confectionery, we recommend that you pay attention to the recipe for making the classic Sacher Torte. At the end of cooking, you can enjoy a rich and aromatic dessert that will definitely be included in your list of favorite cakes.

To prepare the dessert, you will need the following ingredients:

• Butter 75% fat – 180 grams.
• Powdered sugar or cane – 10 teaspoons.
• 2 bars of dark chocolate.
• A pinch of salt.
• Vanilla extract to taste.
• 6 eggs.
• 180 grams of sugar.
• 140 grams of flour.
• Apricot or orange jam - 500 grams.
• Heavy cream – 100 grams.
• Honey – 5 teaspoons.
• Cocoa – 6 teaspoons.

Cooking method:

Be sure to adhere to the specified proportions. To prepare the confectionery product, melt it in a water bath. Place the melted chocolate aside. Take butter and add powdered sugar.

Start beating the mass. Once the butter and powder have reached a smooth consistency, start adding the melted chocolate, vanilla extract and salt. Beat the mixture with a mixer.

Separate the whites from the yolks. Add the yolks to the chocolate-butter mixture and continue whisking until completely solidified. In a separate bowl, beat the egg whites and sugar (can be replaced with powdered sugar).

The output should be a very airy mass. Gradually and very carefully begin to introduce the whipped whites into the chocolate-cream mass, slowly stirring with a spoon.

Sift the required amount of flour through a sieve and carefully fold it into the chocolate mass. Pour the resulting dough into a mold and bake at 180 degrees for 60 minutes. After cooling, the prepared biscuit should be cut into two parts.

To prepare the impregnation, take apricot jam and add 7 tablespoons of warm water to it. Mix the mixture thoroughly with a spoon and bring it to a boil. The less syrup you get, the better. Hot impregnation should be thoroughly poured over the top and bottom cakes. After processing the dessert, it should be placed in the refrigerator.

The remaining chocolate should be melted in a water bath. Gradually add cream, honey, jam and cocoa powder into the chocolate mixture. Beat the chocolate mixture for 3 minutes. It hardens quickly, so it should be applied to the chocolate cake immediately. should be distributed evenly over the sides and tops of the cake. Dessert is ready!

Recipe for Austrian Sacher Torte at home

There are rumors that the authentic recipe for the Austrian cake is known only to the chefs of the famous Sacher Hotel. Those lucky ones who managed to taste the dessert claim that they have never tasted anything tastier. Confectioners from all over the world are experimenting, introducing more and more new ingredients into the cake, so that beginners in the confectionery business can prepare the famous chocolate dessert at home.

Ingredients for the crust:

• Softened butter – 200 grams.
• A glass of sugar.
• 5 eggs.
• A glass of flour.
• Dark chocolate bar.

Ingredients for glaze:

• Water – 140 grams.
• Sugar – 140 grams.
• Chocolate bar.
• Apricot jam.

Cooking process:

Melt the chocolate bar in a water bath. In a separate bowl, beat butter and sugar. Add the creamy mixture gradually to the cooled chocolate mixture. Mix until the consistency is homogeneous. Separate the yolks from the whites. Place the whites in the refrigerator for 20 minutes. Add the separated yolks to the chocolate mixture, continuing to beat.

We take the whites out of the refrigerator, adding a pinch of salt to them. Beat the mixture until a characteristic, stable foam appears. Add 1/3 of the protein mass to the chocolate mixture, and gradually add flour. Mix everything well and add the rest of the proteins. Place the mold with the dough in an oven preheated to 180 degrees. Bake for about one hour. Divide the biscuit into two parts and let it cool.

To prepare the impregnation, it is not necessary to use apricot jam. Confectioners recommend paying attention to orange, mango and grapefruit fillings. Pass 100 grams of the selected jam through a sieve, adding 100 grams of water. Bring the mixture to a boil. Pour the syrup into the cakes and place them in a cool place. Let's start preparing the glaze.

Mix water and sugar. Place the saucepan on the stove for cooking. Stir the glaze constantly until the sugar is completely dissolved. When the sugar has dissolved, remove the glaze from the stove and add the chocolate pieces into the mixture. Stir the mixture vigorously until it becomes homogeneous. The chocolate glaze is ready, coat with the cake mixture, and enjoy your meal.

How to cook Sachertorte in a slow cooker?

Baking in a slow cooker is particularly fluffy, tender and fragrant. The famous Sachertorte can be easily prepared in a slow cooker, and for this you will need the following ingredients:

For the biscuit:

• 120 grams of premium flour.
• 120 grams of sugar. Better than reed.
• 120 grams of butter.
• Chocolate bar.
• 5 eggs.

For glaze and impregnation:

• Apricot jam – 7 spoons.
• Two bars of chocolate.
• Lemon juice.
• Heavy cream.

Preparation procedure:

Melt butter and chocolate in a water bath. Separate the yolks from the whites and beat with half a glass of sugar. Add the mixture to the chocolate mixture and mix well. Sift the flour through a sieve and add it to the mixture. In a separate bowl, beat the egg whites with the remaining sugar until foam forms.

Add protein cream to the dough. Pour the mixture into the mold and bake it on the “Baking” mode for one hour. Don't forget to grease the multicooker pan with butter.

Preparing the impregnation. Pass the jam through a sieve and add water and lemon juice to the mixture. Place the saucepan on the fire and bring to a boil. When the cake is cooked, you can divide it into two parts or leave it whole - it’s a matter of taste. Soak chocolate sponge cake in apricot syrup and let it sit in the refrigerator.

To prepare the chocolate glaze, break the chocolate into small pieces and melt it in a saucepan. Once the chocolate has melted, stir in the heavy cream.

You can add vanillin to taste. Remove the cakes from the refrigerator and coat the cake with frosting. The Sacher cake is ready!

Recipe for a Lenten version of Sachertorte

The Lenten version of Sachertorte is just as tasty and rich. And most importantly, the recipe is suitable for the category of people who adhere to fasting. To prepare the confectionery product, you will need:

• Wheat flour - glass.
• 5 tablespoons cocoa powder.
• Sunflower oil.
• A glass of sugar.
• Soda, vanillin, salt, vinegar.
• 2 chocolate bars.
• Cinnamon.
• Tangerine jam.
• One lemon and orange.
• Orange zest.
• Water.
• 50 grams of chopped almonds.

Squeeze lemon and orange juice into a bowl. Add chopped almonds, cinnamon and the zest of one orange. Then add sugar and a couple of tablespoons of sunflower oil to the mixture, and begin stirring the mass with a whisk.

Gradually add flour and cocoa. At this stage it is better to use a mixer to avoid the formation of lumps. Quench half a teaspoon of soda with vinegar and pour into the mixture. Pour the dough into the mold and bake at 200 degrees for one hour.

The surface of the baked sponge cake should be coated with tangerine jam, and the cakes should be allowed to brew for about an hour. During this time you can prepare the chocolate glaze.

Melt two chocolate bars in a water bath and add 2 tablespoons of sunflower oil to the mixture. Frost the cake and let it set until it forms a rough crust. Bon appetit!

Preparing the glaze

There are many options for making Sachertorte icing. However, most sweet tooths and confectioners prefer the classic cooking option.

To prepare the glaze you will need:

• A couple of bars of dark chocolate.
• 150 grams of heavy cream.
• 50 grams of butter.

This glaze will turn out not only tasty, but also spectacular. If you do not overheat it, the resulting glaze will be matte. Break the chocolate into pieces and melt in a water bath. Add the cream to the mixture, stirring with a spatula. Add butter to the glaze. The icing for the Sacher Torte is ready!

If you are new to the confectionery business, then at each stage of preparation, many questions may arise. Follow these tips to help you bake a truly delicious chocolate dessert:

1. To prevent the sponge cake from rising during baking, cover the pan with a layer of foil.
2. Before beating the eggs, be sure to put them in the refrigerator for 20 minutes.
3. To prevent the cake from settling, the protein mass should be introduced into the dough, carefully mixing it with a spoon.
4. To add piquancy to the cake, you can add a few drops of rum to the impregnation.
5. Chocolate does not necessarily melt in a water bath. A microwave oven is suitable for this purpose.

The Sachertorte is perfect. This confectionery will brighten up a boring day with chocolate notes! And it will also take its rightful place on the holiday table.

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In order to prepare an incredibly delicious dessert in the form of Sachertorte, you don’t need to leaf through a bunch of cookbooks. Read the article and you can make the most delicious cake.

Sachertorte is a popular chocolate dessert. It is baked by confectioners from all countries and millions of housewives around the world. The recipe for this cake was invented by 16-year-old Austrian pastry chef Franz Sacher.

This is a classic dessert of Viennese cuisine with flavor and harmonic characteristics. The chocolate sponge cake is soaked in apricot confiture, whipped cream, and coated with dark chocolate on top and sides.

This cake will be a great addition to any holiday, especially... After all, kids love chocolate sweets.

The secret of the Sachertorte

A piece of the signature Sachertorte

Using only dark chocolate (70% and above), natural butter, with the addition of cognac and almonds. This is the secret of the Sachertorte. To make the chocolate glaze tender, you need to add heavy cream to it.

Many confectioners replace chocolate with cocoa - this is allowed. The apricot confiture with which the cakes are soaked is a jelly-like jam.

Important: If you don’t have confiture, you can replace it with apricot jam. Liquid jam will not work as it will spread unsightly.

Classic Sachertorte recipe with photo

Important: If you have never made a sponge cake, then making such a cake will be easy by following the step-by-step instructions.

Classic Sachertorte recipe with photo:

Ingredients:

• Dark chocolate - 240 grams
• Sugar - 150 grams
• Natural butter - 200 grams
• Premium wheat flour – 150 grams
• Chicken eggs - 6 pieces
• Cognac - 1 tablespoon
• Baking powder - 1 sachet
• Cocoa powder - 30-40 grams
• Almonds - 50 grams
• Apricot confiture or jam - 200 grams
• Vanillin – 1 sachet
• Milk - 4 tablespoons

Preparing the biscuit:

The process of making Sachertorte

1. Beat 170 grams of natural butter with 50 grams of sugar

2. Melt the chocolate in a water bath, cool and mix with whipped butter

3. Add cognac and vanillin to the resulting mass

4. Mix everything with a mixer. Add egg yolks, beat

5. Grind the almond kernels in a blender

6. Sift the flour, mix it with baking powder and cocoa powder

7. Beat chilled egg whites with 100 grams of sugar. You should get a thick foam

8. Place half of the whipped egg white into the chocolate and butter. Add almonds, mixed flour, cocoa and baking powder. Mix everything thoroughly and add the remaining whipped egg white.

9. Preheat the oven to 200 degrees

10. Grease the mold with oil and place the dough into it. Place in the oven and bake for 30-40 minutes

Tip: Once the sponge cake is ready, remove it from the oven and leave it on the counter to cool.

Preparing the glaze:

1. Melt the remaining chocolate in a water bath

2. Add milk or cream, butter and mix everything thoroughly

3. When the mixture boils, turn it off

Cake forming:

• While the glaze is preparing, cut the sponge cake into two parts.
• Warm the apricot jam a little in a water bath and brush the cakes on all sides with it.
• Combine the cakes and generously brush them with chocolate glaze
• Place the cake in the refrigerator for 2 hours to soak

Tip: You can decorate the top of the cake with pieces of dried apricots, whipped cream, or make a personal inscription of the Austrian confectioner using dark melted Sacher chocolate. Serve this cake with coffee without sugar.

German Sacher cake, recipe

Sacher cake according to a German recipe

The Germans adapted the recipe for this cake for themselves. It is not important to use only butter in it. It can be replaced with other fat, such as margarine.

The German Sachertorte, the recipe for which is as simple as the Australians, consists of two separately baked sponge cakes. It contains twice as much almonds, and the cocoa content of the chocolate may not be as dark (less than 70%).

Important: Due to the fact that the cakes are baked separately, it takes more time to soak the cake - up to 8 hours.

Otherwise, the cake is prepared in the same way as according to the classic Austrian recipe.

Austrian, Viennese Sachertorte, recipe

A piece of Viennese Sachertorte

Austrians consider this cake their landmark. If friends or relatives from another country come to a Viennese family, the hostess will definitely prepare Sacher torte for her dear guests.

Important: If you want to make a real Austrian, Viennese Sacher cake, then use only dark chocolate for the dough and glaze.

You can adapt this recipe for yourself and add cocoa instead of chocolate, and use creamy margarine instead of butter. But then this cake will not be called “Sacher”, but will simply be a chocolate sponge cake with jam filling.

Sacher Torte from Tatyana Litvinova

Tatyana Litvinova tries the cake

Tatyana Litvinova is a former athlete, and now she is an excellent pastry chef and cook. She can cook any dish and make it unique in taste. Sachertorte from Tatyana Litvinova is a true masterpiece of chocolate craftsmanship.

Video: Chocolate Sacher Torte - Everything will be delicious. Issue dated 11/22/15

The video tells how this charming woman, a housewife, a mother and just a woman, prepares an Austrian cake.

Recipe for a Lenten version of Sachertorte

Lenten Sachertorte

A real Sacher cake is rich and rich in calories. But sometimes you need to serve something tasty and lean on the table. Despite the fact that the recipe for a lean version of Sachertorte does not contain milk, eggs or butter, it will turn out luxurious and solemn.

This cake will taste a little different from its real Viennese brother, but it will not be inferior to it at all. So, the recipe:

Ingredients - dough:

• Sugar - 250 grams
• Vegetable oil - 250 grams
• Almond milk – 500 ml
• Dark chocolate – 100 grams
• Premium flour - 600 grams
• Cocoa - 5 tablespoons
• Baking powder - 2 teaspoons
• Salt - 0.5 teaspoon
• Lemon juice - 2 tablespoons

Ingredients - cream:

• Brewed strong black tea - 270 ml
• Dark chocolate – 300 grams
• Apricot jam – 200 grams

For decoration:

• A little grated chocolate
• Dried apricots - 7 pieces

Preparation:

1. Place chocolate in a bowl, add warm milk, stir

2. Add vegetable oil and sugar

3. Add cocoa, salt and baking powder, mix

4. Add flour, pour in lemon juice and mix thoroughly

5. Pour half the dough into a greased pan and bake in the oven - 180 degrees, no more than 35 minutes

6. Do the same with the second cake layer. After baking, the cakes need to cool

7. Prepare the tea and while it is hot, break the chocolate, put it in a bowl of tea and stir

8. Take another pan (larger), pour cold water into it and put ice cubes

9. Place a bowl of chocolate and tea in this pan with ice and start whisking with a mixer.

10. Spread the cakes with jam and connect them together

11. When the glaze begins to harden, spread over the entire surface of the cake.

12. You can decorate the top of the cake with grated chocolate or almond flakes.

How to cook Sachertorte in a slow cooker?

A multicooker is a real assistant for modern housewives. You can cook first and second courses, as well as desserts in it. How to cook Sachertorte in a slow cooker?

Important: It is easy to prepare Sachertorte according to any recipe in a slow cooker. So make the dough the way you like.

Tip: To prevent baked goods from sticking to the walls of the bowl, grease it with heated butter.

Cooking process:

1. Lay out the finished dough and select the baking mode

2. Bake the sponge cake for 60 minutes

3. After the signal for the end of baking is received, do not rush to remove the cake from the multicooker. Leave it to cool for 30 minutes

4. After this time, take out the cake, brush with jam and pour glaze over it

Important: Do not overcook the cake after baking in a slow cooker, otherwise it will become stale.

How to make glaze for Sachertorte?

Chocolate frosting for any cake must be the right consistency.

Important: Do not overcook the glaze, otherwise it will become rancid and tasteless. At the same time, it must be cooked. If you turn off the heat ahead of time, the glaze will not thicken and the cake will turn out unattractive.

So, how to properly prepare icing for the Sachertorte?

Cooking features:

1. Mix cocoa and sugar in the proportions indicated in the recipe

2. Take warm milk and add cocoa and sugar to it, mix well

3. Heat some butter in a saucepan and pour the sweet milk-chocolate mixture into it

4. Cook with constant stirring for about 10 minutes. When the mixture begins to thicken and darken a little, remove from heat and coat the cake.

Sachertorte should be served with coffee and whipped cream

If you are preparing such a dessert for the first time, then something may not work out. If you are a home pastry chef and desserts are your thing, then this cake will turn out excellent.

Tip: Follow the instructions for making the Sachertorte to ensure everything is done correctly.

Tip: Do not bake the cake right before serving; it should soak in the refrigerator for at least 2-5 hours.

This dessert will please all household members and guests without exception. Even if someone doesn’t like sweets, they won’t be able to refuse a chocolate treat.

When serving this cake, offer unsweetened coffee or warm thick cream. Bon appetit!

Video: Sacher Cake

Video: Mirror Chocolate Glaze - Grandma Emma's Recipe

Cooking instructions

8 hours 30 minutes Print

1. Beat softened butter 170 g with a mixer with 50 g of sugar. Mixer tool It is convenient to beat egg whites, as well as knead other substances like minced meat or dough, not by hand (as this requires effort and time), but using a mixer like a KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor.

2. Carefully separate the whites from the yolks. Place the whites in the refrigerator.
Crib How to separate whites from yolks

3. Break 60 g chocolate into pieces and melt in a water bath. Cool to body temperature. Pour chocolate into whipped butter. Add vanilla sugar and cognac to the chocolate-butter mixture and mix well with a mixer until smooth. Without stopping whisking, add the yolks, one at a time, into the chocolate-butter mixture and beat until a homogeneous mixture is obtained.
Crib How to beat egg whites

4. Pour boiling water over almonds and leave for 1 minute. Then peel the almonds, dry and grind with a blender.

5. Sift the flour into a bowl, add baking powder and cocoa. Mix.

6. Beat the chilled whites with a mixer. Beat at minimum speed first, then gradually increase the speed. At the end of whipping, gradually add the remaining 100 g of sugar and beat well until a stable, firm foam is obtained. Place half of the whipped whites into the chocolate-butter mixture, add flour mixed with cocoa and baking powder, sprinkle with chopped almonds and gently mix the dough from bottom to top.

7. Add the remaining whipped whites and gently mix the dough again. Place the dough in a greased or parchment-lined springform pan.

8. Bake the biscuit at a temperature of 170–200 degrees for 50–70 minutes. Remove the finished biscuit from the mold and leave to rest for at least 8 hours.

9. Heat the apricot jam a little. Cut the sponge cake horizontally into 2 layers and spread apricot jam on one layer. Cover the greased cake with the second cake and coat the entire cake on top and sides with jam.

10. For chocolate glaze: break the chocolate into pieces, put in a saucepan and melt in a water bath until liquid. Add milk to melted chocolate and stir well. At the very end, add a piece of butter or heavy cream and stir well again until the butter has melted and the chocolate has a uniform consistency. Cool the chocolate and pour melted chocolate over the top and sides of the cake.

Julia Vysotskaya attracts most of the country to television screens and forces... to eat at home. Almost all women in the country envy and learn her skills. Perhaps the most admired cake was the Sachertorte. True, she did not aim for something great and called the culinary masterpiece “Chocolate Viennese Pie.” The thing is that Sachertorte is the stumbling block of a long-term struggle between the Sacher Hotel in Vienna and the local Demel confectionery. Both of these places have a major connection with Franz Sacher, the creator of the Viennese masterpiece. The battle over the originality of the recipe even went to the courts, but consensus won.

The Sacher cake, which can be prepared following the recommendation of Yulia Vysotskaya, deserves to be considered a national landmark of Austria. But there is still interest in what caused the litigation of large Viennese companies. Sachertorte is the most delicate chocolate sponge cake, or a couple of such cakes. Between them, according to the recipe, only apricot jam is laid. The top and sides of the cake are covered with thick grainy glaze. This culinary delight is served with whipped cream.

The whole secret of the fight is which cake is original. Both recipes are incredibly tasty, but there is still a difference. At the Sacher Hotel, sponge cakes are cut in half and apricot confiture is placed between them, and at the Demel confectionery, the sponge cake is used as a whole, and the confiture is placed on top, under a layer of glaze. Both recipes are strictly preserved, but Yulia Vysotskaya has no secrets.

Secret, almost original, recipe

Yulia Vysotskaya's recipes have saved more than one family from food monotony, but a similar cake now serves as a decoration for any celebration. It's not difficult to prepare. You need to prepare in advance:

• chocolate bar – 75% cocoa, 190 g weight;
• a pack of butter – 140 g;
• sugar – 2 full glasses;
• sour cream – 1 glass;
• eggs – 2 pieces;
• warm water – 5 tablespoons;
• instant coffee – 1 dessert spoon;
• flour – 1 glass;
• soda – 1 incomplete teaspoon;
• cocoa – 2 tablespoons;
• boiling water – ½ tablespoon.

When all the ingredients are ready, you can start baking. The oven must be preheated to 170 0 C. Coffee is dissolved in warm water, chocolate is broken, mixed with butter and coffee and melted. At this time, the flour is mixed with soda, sugar and cocoa. Separately, beat eggs, sugar, sour cream, add chocolate mixture and flour. The resulting mass must be thoroughly kneaded.

The next stage is the actual baking. Grease the mold with oil and place the dough in it. In an hour and a half, the sponge cake will be ready. It must be cut in half, but after cooling.

In the original, the cakes are smeared with apricot jam, but Yulia Vysotskaya has a different cream. Cream and white chocolate need to be melted, cooled and placed in the refrigerator for 60 minutes. The mixture is then whipped to a paste-like state.

The coated cakes should sit in the refrigerator for another hour. The glaze of dark chocolate, sugar, cream and part of the boiling water is heated and, once cooled, the cake is coated with it.

Bon appetit!

Video recipe for making Sacher torte

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