Cake "Sacher": the history of creation and the right recipe. Classic Sacher Torte Recipe

One of the most beloved Viennese desserts is the Sacher cake. Pastry distinguished by sophisticated chocolate flavor. To prepare a dessert, you do not need special culinary knowledge. All that is required of a novice culinary business is to follow the recommendations of the recipe. Sacher Torte goes well with coffee and other hot drinks.

Classic sacher cake recipe

If you are still looking for the perfect chocolate confection, then we recommend that you pay attention to the recipe for making the classic Sacher cake. At the end of cooking, you can enjoy a rich and fragrant 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.
• Fatty cream - 100 grams.
• Honey - 5 teaspoons.
• Cocoa - 6 teaspoons.

Cooking method:

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

Start whipping the mass. When the butter and powder reach a smooth consistency, proceed to add the melted chocolate, vanilla extract and salt. Beat the mass with a mixer.

Separate the whites from the yolks. Add the yolks to the chocolate-butter mass and continue to beat until completely solidified. In a separate bowl, beat the egg whites and sugar (you can substitute powdered sugar).

At the exit, you should get a very airy mass. Whipped proteins gradually and very carefully begin to introduce into the chocolate-creamy mass, slowly stirring with a spoon.

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

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

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

Austrian Sacher cake recipe at home

Rumor has it that the authentic recipe for the Austrian cake is known only to the chefs of the eminent 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 composition of the cake, so that confectionery beginners can prepare the famous chocolate dessert at home.

Cake Ingredients:

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

Glaze Ingredients:

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

Cooking process:

Melt the bar of chocolate in a water bath. In a separate bowl, beat butter and sugar. In the cooled chocolate mass, gradually drive the cream. Mix to a homogeneous consistency. Separate the yolks from the whites. We put the proteins in the refrigerator for 20 minutes. Add the separated yolks to the chocolate mass, continuing to beat.

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

To prepare the impregnation, it is not necessary to take apricot jam. Confectioners recommend paying attention to orange, mango and grapefruit fillers. 100 grams of selected jam, passed through a sieve, adding 100 grams of water. Bring the mass to a boil. Soak the cakes with syrup, and put them in a cold place. Let's start making the frosting.

Mix water and sugar. We put the saucepan on the stove for cooking. Stir constantly until the sugar is completely dissolved. When the sugar dissolves, remove the icing from the stove and add the chocolate pieces to the mass. Stir vigorously until the mixture becomes homogeneous. Chocolate icing is ready, coat with a mass of cakes, and enjoy your meal.

How to cook Sacher cake in a slow cooker?

Baking in a slow cooker is distinguished by its special splendor, tenderness and aroma. The famous Sacher cake 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 cane.
• 120 grams of butter.
• Chocolate bar.
• 5 eggs.

For glaze and impregnation:

• Apricot jam - 7 tablespoons.
• Two bars of chocolate.
• Lemon juice.
• Heavy cream.

Cooking order:

Melt butter and chocolate in a water bath. Separate the yolks from the proteins, and beat with half a glass of sugar. Pour the mass into the chocolate mixture, mix well. Sift the flour through a sieve and add it to the mass. In a separate bowl, beat egg whites with the rest of the sugar until frothy.

Add protein cream into the dough. Pour the mass into the mold and bake it on the “Baking” mode for one hour. Do not forget to grease the multicooker pan butter.

I'm preparing a drink. Pass the jam through a sieve and add water and lemon juice to the mass. Put the saucepan on the fire and bring to a boil. When the cake is cooked, it can be divided into two parts or left whole - it's a matter of taste. Chocolate sponge cake, soak with apricot syrup and let it brew in the refrigerator.

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

Vanillin can be added to taste. We pull the cakes out of the refrigerator and coat the cake with icing. Sacher cake is ready!

Lenten Sacher Cake Recipe

The lean version of the Sacher cake is just as tasty and rich. And most importantly, the recipe will suit the category of people who adhere to the post. To prepare a confectionery, you will need:

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

Squeeze lemon and orange juice into a bowl. Enter crushed almonds, cinnamon and zest of one orange. Then add sugar and a couple of spoons to the mixture. sunflower oil, start 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 mass. Pour the dough into the mold and bake at 200 degrees for one hour.

The surface of the baked biscuit should be smeared with tangerine jam, and let the cakes brew for about an hour. During this time, you can prepare chocolate icing.

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

Cooking icing

There are many options for making glaze for the Sacher cake. However, most sweet tooth 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.

Such a glaze will turn out not only tasty, but also spectacular. If you do not overexpose it on fire, then the glaze will be matte as a result. Break the chocolate into pieces and melt in a water bath. Add the cream to the mixture, stirring with a spatula. Add butter to glaze. The icing for the Sacher cake is ready!

If you are a confectionery beginner, 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 cake from rising during baking, cover the pan with a layer of foil.
2. Before beating eggs, be sure to put in the refrigerator for 20 minutes.
3. So that the cake does not settle, the protein mass should be introduced into the dough, gently mixing it with a spoon.
4. To add spice 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 Sacher Torte is perfect. Confectionery will color a boring day with chocolate notes! And he will take a worthy place on the festive table.

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The glory of Viennese desserts has long gone beyond the borders of Austria, the country has been famous for pastry chefs for several centuries. Even those who have never been to Vienna have heard about amazing cakes, strudel, waffles, chocolate and coffee, but the Sacher cake managed to overcome this bar - it can be considered calling card Austrian capital.

The legendary Sacher cake is the pride of Vienna

Sacher chocolate cake will soon turn 200 years old - an enviable age for cooking recipe. Only two Viennese establishments offer the classic Sachertorte to visitors, and it was not easy to get that right. The heirs of Franz Sacher treasured secrets, until now the recipes in cookbooks are very approximate and the result is not quite the same as the original cake. True, only those who were lucky enough to try this wonderful dessert, one of the most famous in the world, can find out about the trick.

Refined Sacher-Torte has no complex ingredients and, like, no tricks in cooking, but the taste surprises with elegance and refined conciseness. It's just very tasty, provided that the cake was prepared by the master.

In general terms, the Sacher cake recipe can be described as follows: the chocolate biscuit must be divided in half, smeared with apricot jam and covered with a thin layer of dark chocolate icing. The signature cake always has a chocolate seal and the inscription Sacher. In cafes, whipped cream without sugar is added to the serving. I can’t even believe that from chocolate, butter, flour, eggs, sugar and apricot confiture you can bake something that attracts all the sweet tooth of the world.

The story of Franz Sacher's chocolate miracle

As is often the case, the famous Sacher chocolate cake was created by a happy coincidence. Back in 1832, the Austrian diplomat and politician Klemens von Metternich, known for the political reorganization of Europe, decided to surprise invited guests with a new dish. He ordered a cake to the court confectioner, but that day he was sick, and in the kitchen he was replaced by a student, sixteen-year-old Franz Sacher. The young man boldly set to work and from what was at hand, he created a masterpiece - the Sacher cake, which was soon applauded by all of Vienna.

Over time, the fame of a talented confectioner spread throughout the city. Franz received orders from wealthy residents of the capital, and then they began to contact him the best restaurants and customers from other European countries. Sacher opened his own thriving business, but kept the secret of the cake that brought him fame a secret. The confectionery earned an excellent reputation and the son of the founder, Eduard, very profitably sold the Sacher recipe to the Demel cafe, from which desserts were delivered to the emperor's court.

Things were going so well that in 1876 the family was able to open a hotel with a restaurant serving Franz's chocolate cake. Prosperity continued until 1934 - the Sacher hotel went bankrupt, and the grandson of Sacher Sr. had to get a job at the Demel confectionery.

The "cake war" that began in 1938 and lasted twenty years. The copyright dispute for the chocolate cake was between the Hotel Sacher and Demel. The disagreements were about the problems of the apricot layer and the use of margarine instead of butter in the recipe. The court reconciled the parties: the Sacher hotel received the right to the name Orginal Sacher Torte and the branded chocolate seal, and Demel got the name Eduard Sacher Torte, later changed to Demel’s Sacher Torte, the right to grease only the top of the biscuit with apricot jam and the seal in the form of a chocolate triangle.

Now Sachertorte can be ordered at any coffee shop in Vienna and many other cities around the world. Confectioners unravel the secrets of Frans Sacher and, it must be admitted, they succeed. Chocolate cake is prepared by Sacher representative offices in Japan, USA, China.

Everyone who was lucky enough to enjoy the original Sacher in Vienna says that the cake is very good, but the variations on its theme, made by professionals, are not inferior to either the refinement of taste or design.

How to make Sacher cake at home

Although original recipe still undiscovered, reproducing a Viennese dessert is not very difficult. Baking a good biscuit requires quality products and basic culinary skills. A layer of apricot jam soaks the pastries and gives the cake a pleasant sourness that distinguishes Sacher from similar desserts. If you love the taste of chocolate, remember the famous Soviet "Prague" - this is one of the variations on the theme of "Sacher".

Your efforts will be successful, but first choose the right chocolate, high quality flour, real butter and the right jam. There is no doubt that the uniqueness of the dish is ensured by the professionalism of the confectioners and the exact observance of the recipe.

Classic Sacher chocolate cake recipe

Products for biscuit:

• 150 g sifted premium flour
• 150 g dark non-porous chocolate without additives (at least 70% cocoa)
• 180 g sugar
• 6 eggs
• 120 g butter
• 10 g vanilla sugar
• Tablespoon of cognac

Filling:

• 200 g apricot jam

Ganache:

• 150 g dark chocolate
• 50 g butter
• 100 ml 20% cream

Cooking:
You should start by baking a biscuit:

• Break the chocolate bar into small pieces and melt in a water bath. Stir constantly so that the chocolate melts evenly and does not overheat. Make sure that water and steam do not get into the container with chocolate. Remove from stove and cool.
• Butter cut into pieces, let soften at room temperature. In soft butter, add 90 g of sugar and vanilla. Beat with a mixer.
• Separate the yolks from the proteins, the dishes should be dry and clean, without oil deposits.
• Add the yolks to the beaten butter. Whisk.
• Pour in chocolate and a spoonful of cognac. Beat with a mixer until smooth.
• Beat the whites with a mixer with well-washed and dry nozzles. When the whites form a stable foam, add the remaining sugar and continue beating. Well-beaten whites do not spill out of tilted dishes.

• Add the egg whites one tablespoon at a time to the chocolate-butter mass and gently knead with a spatula from the bottom up.
• Sift the flour and gradually add it to the mass, continuing to knead from the bottom up. The dough should be homogeneous and fluffy, try to keep the consistency - the quality of the biscuit depends on it.
• Preheat oven to 180°C.
• Take a detachable cake mold with a diameter of 22-24 cm. Line it with parchment, lightly grease the walls with oil. Fill with dough, try to form a mass with a recess in the middle - so the biscuit will not crack when baking.
• Bake for about half an hour (+/- 5 minutes), but do not open the oven so that the pastry does not settle.
• The ideal biscuit is slightly moist. Pierce the pastry with a match or a toothpick, if wet crumbs remain on the stick, but not wet dough, the biscuit is ready.
• Remove from oven and let cool in the mold. Remove and cut with a sharp knife. To make the task easier, lay the biscuit on a flat plate, place two matchboxes one on top of the other, set the knife so that it sticks into the pastries, and turn the plate until a circle is outlined. Now you can cut the biscuit into two even cakes.
• Preparing the apricot jam by beating it with a mixer until the consistency is smooth and uniform.

• Place the cake cut side up on a flat plate and spread evenly with half of the jam.
• Cover with a second cake, spread the remaining jam on the surface and sides. Put the cake in the refrigerator.

Preparation of ganache:

• Break the chocolate into an ovenproof dish.
• Heat cream and butter over low heat while stirring constantly. The mixture should not boil.
• Pour hot cream with butter into chocolate.
• Put on a quiet fire and stir until the mass becomes glossy and homogeneous.
• Let the ganache cool, if it is watery, refrigerate.

Cake decoration:

• Remove the cake from the refrigerator and cover with ganache on all sides, leveling with a spatula.
• The surface can be decorated with melted chocolate using a cornet.
• Send the finished cake to the refrigerator for at least 8 hours. It is better to let the cakes soak during the day.

The cake can be served with whipped cream or slices of ice cream.

Lean Sacher Cake Recipe

Chocolate cake does not belong to dietary dishes - each serving contains about 600 kcal. If you are looking for a figure, a delicious dessert can be prepared according to a sparing recipe that contains chocolate, but no butter, cream and eggs. The taste of the Sacher cake will change a little, but the lean version deserves attention.

For the biscuit:

• 250 g sugar
• 250 g vegetable oil
• 500 ml almond milk
• 100 dark chocolate
• 600 g premium flour
• 5 tablespoons cocoa powder
• 2 teaspoons baking powder
• Half a teaspoon of salt
• 2 tablespoons lemon juice

For cream:

• 270 ml strong black tea
• 300 g dark chocolate
• 200 g apricot jam

For registration:

• A little bit of dark chocolate chips
• 7-9 dried apricots

Cooking:

1. Break the chocolate and pour warm almond milk over it. Dissolve in a water bath.
2. Remove from heat and gradually add sugar, butter, cocoa, baking powder and salt. Knead until the mass becomes homogeneous.
3. Add flour, knead the dough.
4. Line the pan with parchment paper and brush the edges with oil. Preheat oven to 180 about S.
5. Flatten half of the dough in the form and bake for 30-35 minutes without opening the oven. Repeat the process with the second cake. Let the crusts cool.

1. Brew tea and break chocolate into it. The tea must be hot for the chocolate to dissolve. Stir.
2. Pour cold water into a wide container, it is advisable to add ice. Place the dishes with the cooled tea leaves and chocolate in cold water and beat with a mixer.

Assembling the cake:

1. Stir the jam with a mixer.
2. Spread the surface of the cake, cover with a second one and cover with jam. The sides of the cake also need to be smeared with jam.
3. Put in the refrigerator for half an hour.
4. Pour the chilled cake with a little cooled icing, spread with a spatula.
5. You can decorate the frozen glaze with grated chocolate, almonds and dried apricots.

Lean Sacher cake is somewhat different from the original, but it is tasty and not as high in calories.

Sacher cake in a box.

Cake "Sacher" in a slow cooker

In a slow cooker, Sacher cake can be prepared according to any recipe. A capricious biscuit often upsets and becomes an insurmountable obstacle - in the oven it cracks, burns, bakes unevenly, falls off. The multicooker creates ideal conditions under which success is almost guaranteed.

Useful tips for baking a biscuit in a slow cooker:

• Knead the dough strictly according to the recipe, do not lose sight of the "little things" like whipping and chilling.
• Brush the sides of the bowl with warm butter.
• Do not open the multicooker until the biscuit is baked.
• Select the "Baking" mode and set the time - 60 minutes.
• After the final signal, do not rush to get the biscuit out of the multicooker, let it cool for half an hour. Do not leave pastries for a long time - they can become stale.

The preparation of the icing, the spreading of the cakes and the decoration of the cake is the same as in the previous recipes.

Cake "Sacher" - the pride of the Viennese confectioners. Only the famous American apple pie, Italian Gelato and Polish babka can compete with its popularity. Be patient, do not save on products, and you will find out why Sacher is loved all over the world. As a bonus - the reputation of a person who knows how to cook one of the most delicious cakes in the world.

Everyone who has been to Vienna is familiar with this Austrian dessert. It is served in any cafe, pastry shop and even a restaurant. The glory of the Sacher cake, named after its inventor, confectioner Franz Sacher, has long crossed the borders of Austria!

Now it is popular all over the world, and you can find it in any cafeteria. Despite the simplicity of the ingredients - chocolate biscuit, apricot jam and a thick layer of chocolate icing - the taste of the cake is simply divine! Here classic recipe sacher cake.

Recipe

Chocolate for this cake should be taken only black, with a high cocoa content (at least 70%). First, take the eggs and carefully separate the whites from the yolks. Put the egg whites in the refrigerator - they will beat better when chilled. Soften the butter to room temperature, beat with a mixer with powdered sugar and vanilla sugar.

In the resulting oil mixture add one at a time egg yolks constantly whisking. You should get a magnificent mass. In the meantime, melt the chocolate in a water bath and gradually add to the egg-butter mixture. Remove the egg whites from the refrigerator, add salt and start beating at low speeds. When you get foam, increase the mixer speed.

Beat until the whites begin to form soft peaks. In small portions, add sugar to the proteins and beat at high speed until sharp glossy peaks that hold their shape well. Slowly fold the beaten egg whites into the chocolate mixture. Sift the flour on top through a fine sieve. Mix everything very gently until smooth.
Classic serving of Sachertorte with whipped cream Stirring movements should be “folding”: from top to bottom. Put the resulting dough into a detachable form 22-24 cm in diameter, after lubricating it from the inside with butter and sprinkling with flour. Preheat the oven to 170º, insert the mold with the dough into it and bake. Keep the oven door slightly ajar for the first 15 minutes.

Then close the oven and bake for another 35-40 minutes. Remove the finished biscuit from the oven, but do not remove it from the mold for another 10 minutes. Therefore, remove the form, and let the biscuit cool on a wire rack. It is desirable that the biscuit “rest” for 5-6 hours before assembling the cake. It is very convenient to bake it in the evening and collect the cake in the morning.

Before assembling, cut the finished biscuit in half. According to Sacher's rules, the top of the biscuit is cut off to get a perfectly flat surface, but if desired, you can “level” it with glaze. Confiture needs to be warmed up and add cognac to it - for flavor. If you want to get a homogeneous confiture, then you should grind it through a sieve.
Cake "Sacher" in chocolate glaze Then smear the bottom cake with confiture, put the top cake on it, spread it and carefully coat the sides of the cake. Put the dessert in the refrigerator so that the jam "grabs". For glaze: pour sugar into 125 ml of water, put the saucepan on a small fire and stir constantly to make a sugar syrup. Boil.

As soon as the syrup boils, stop stirring and remove the foam from the surface. Boil the syrup for 7 minutes, then turn off the heat and cool the syrup to room temperature. Melt the chocolate in a water bath and carefully pour in a thin stream into the cooled syrup.

Mix until a smooth homogeneous mass. Take the cake out of the fridge and pour frosting over the top and sides to make an even layer. After that, let the cake brew for 4 hours. In Austria, it is customary to serve Sacher cake with whipped cream. Bon appetit!

I'm just convinced that this unusually chocolate cake will appeal to lovers of juicy and fragrant home baking. The Austrian Sacher torte is popular all over the world for a reason: a juicy, dense and rich chocolate biscuit, a layer of delicious apricot jam and a thick layer of delicious chocolate icing - it’s unrealistic to resist! At the same time, the Sacher cake recipe, which we will prepare at home, is not at all complicated.

In fact, the original recipe for this delicious chocolate dessert is a secret. However, resourceful confectioners, then simple housewives, deduced the proportions (naturally their own) of the ingredients used and, subject to the right technology, made the Sacher cake recipe publicly available. Today's sweet dish that I offer you is one of the options for making this legendary cake.

I baked the chocolate biscuit, which is part of this delicacy, in a slow cooker. I have a very simple one - Scarlett SC-411, device power 700 W, bowl volume 4 liters. When preparing a biscuit in the oven, I advise you to take a detachable round shape with a diameter of no more than 24 centimeters (the best option is 20-21 centimeters). A biscuit is baked in a preheated oven at 180 degrees for 30-40 minutes (the time depends on the nature of the oven and the diameter of the mold).

Ingredients:

Dough:

Interlayer:

Chocolate glaze:

Cooking step by step:

First, let's make the dough for the chocolate biscuit. To do this, melt 150 grams of dark chocolate in advance, breaking it into pieces and putting it in a suitable bowl. You can heat chocolate in a water bath on the stove or in the microwave. I do this on the Defrosting mode, which is more gentle than, for example, the same Warming up. I don’t keep track of time, but just about every 10 seconds I pause and actively stir the chocolate with a fork. Then it melts evenly and does not curl. The main thing is not to overheat the chocolate, otherwise you will ruin everything - it will curl up in lumps and there will be no turning back.

Melted dark chocolate is completely homogeneous, smooth and shiny. Leave it on the counter to cool to room temperature.

With a mixer, briefly rub the butter with sugar at low speed. Then add 6 egg yolks to the same place (put the whites in the refrigerator) and beat everything again until a more airy mass of a whitish hue is formed.

Eggs with sugar and butter will increase in volume by 4 times, while the grains of sugar will almost dissolve. Add melted dark chocolate at room temperature.

You can mix everything until smooth with a tablespoon or spatula, but it is more convenient to do this with a mixer. Just beat on low speed until the mixture is a smooth chocolate color. Let's leave the dough for now.

Next you need to beat 6 chilled egg whites. To do this, pour them into a bowl and start whisking first at low speed, gradually increasing the speed to medium. We continue to beat already at almost maximum speed for another minute or two. In the process of whipping, pour the remaining sugar (90 grams) over a tablespoon. We increase the speed of the mixer to the maximum and beat the meringue, not forgetting the sugar. If you use a planetary mixer, it is much easier, because your hands are free. With a hand mixer, beat the whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly. Ready-made whipped proteins keep their shape perfectly, the mass turns out to be thick, rather dense, shiny and resembles a meringue cookie base. If you're not sure if the egg whites are beaten enough, just turn the bowl upside down - the egg whites should not budge even a millimeter. Risky? Not if done right!

Now back to the chocolate biscuit dough. In parts (3-4 times), we introduce into it 150 grams of sifted wheat flour the highest grade, mixing it with a spatula or a tablespoon.

We also add portions of well-beaten egg whites with sugar, mixing them gently, but rather quickly into the dough. Movements should be directed from the bottom up, as if folding. Only with the correct introduction of proteins, the dough will remain airy, and the finished biscuit will not settle after baking. In no case do not try to mix everything with a mixer, otherwise the output will not be a porous biscuit, but a flat chocolate pancake - you will simply release all air bubbles from the dough.

By tradition, I bake biscuits exclusively in a slow cooker, since there they always come in excellent. I shift the dough into a bowl, do not grease the walls and bottom with oil.

You need to bake this fragrant chocolate biscuit in a slow cooker on the Baking mode for 1 hour. However, the cooking time may vary, as the power of electrical appliances is different for everyone. Be sure to check the readiness of the biscuit with a wooden skewer or toothpick. Unlike simple biscuit, this pastry should be slightly moist in the middle - a wooden splinter comes out of it with small sticky lumps. But not raw dough, feel the difference. It's just that if the skewer comes out completely dry, then the biscuit will be dry, and we need juicy. Therefore, start checking about 10 minutes before readiness.

We give ready chocolate biscuit 10 minutes to rest in the form, and then take it out with the help of a steamer insert. Let the baked goods cool completely.

Sacher cake is a successful invention of an Austrian culinary specialist who managed to win over the sweet tooth all over the world. Rich biscuit cakes perfectly harmonize with fruit impregnation and chocolate icing, creating a dessert that is perfect in taste, which is usually served with whipped egg whites.

Sacher Torte - a classic recipe

Despite the simple composition and affordable cooking technology, the Viennese Sacher cake turns out to be amazingly tasty and is perceived with special enthusiasm by chocolate fans. Impregnation should be homogeneous, for which the confiture is heated, punched with a blender, and then supplemented with cognac if desired.

Ingredients:

• eggs - 6 pcs.;
• flour - 140 g;
• oil - 140 g;
• sugar - 300 g;
• powdered sugar - 110 g;
• chocolate - 280 g;
• water - 120 ml;
• cognac - 2 teaspoons;
• apricot confiture - 200 g;
• vanilla.

Cooking

1. Beat butter with powder, vanilla and yolks.
2. Add melted chocolate (130 g), beat.
3. Stir in flour and whipped with sugar (100 g) proteins.
4. A biscuit is baked at 170 degrees for 50 minutes, cut into 2 cakes, soaked with a mixture of confiture and cognac.
5. Syrup is boiled from the rest of sugar and water, cooled, chocolate is mixed into it and Viennese Sacher cake is covered with icing.

Chocolate biscuit "Sacher"

Over time, the classic Sacher cake has taken on many interpretations, each of which impresses with exceptional taste. Further presented with peeled and crushed almonds, which gives the dessert an incomparable richness and a delicate, refined aroma.

Ingredients:

• eggs - 6 pcs.;
• flour - 150 g;
• oil - 170 g;
• sugar - 150 g;
• cognac - 1 tbsp. spoon;
• dark chocolate - 100 g;
• baking powder - 2.5 tsp;
• cocoa - 40 g;
• almonds - 50 g;
• confiture and glaze - 200 g each;
• vanilla.

Cooking

1. Beat the butter, adding 50 g of sugar, vanilla, cognac, melted chocolate and yolks.
2. Add the dough ground almonds with flour, cocoa and baking powder.
3. The whites whipped with sugar are mixed in, the biscuit is baked for 1 hour at 180 degrees.
4. Decorate "Sacher", smearing biscuit cakes with confiture, cover the product with glaze.

Sacher Cake Cream

Authentic chocolate "Sacher" does not require the preparation of any cream, and only apricot jam is used for impregnation. However, if there is an irresistible desire to supplement the cakes with a suitable cream, you can prepare one based on the recommendations of this recipe.

Ingredients:

• dark chocolate - 300 g;
• strong black tea - 270 ml.

Cooking

1. Hot tea is brewed.
2. Add chocolate, stir.
3. Place the bowl in a container of ice water, beat until thick and slightly light.

Icing for Sacher cake

Further details on how to decorate the Sacher cake with icing and cook it correctly. Only dark chocolate is used as the base component. The top, sides of the cake are covered with icing and, using a pastry bag, they write on the surface the name of the pastry chef who is the author of the amazing dessert.

Ingredients:

• chocolate - 300 g;
• sugar - 150 g;
• water - 150 ml.

Cooking

1. Mix water and sugar, boil the syrup for 2 minutes.
2. Remove the bowl from the stove, add chocolate, stir.
3. Cover the Sacher cake with glaze after it has cooled and thickened.

Sacher cake without sugar

The following recipe will be of interest to those who want to know how to make Sacher cake at home without sugar. The product is not inferior in taste to the original, but at the same time has a lower calorie content. In this case, you need to take care of the presence of jam or confiture on sorbitol.

Ingredients:

• squirrels - 4 pcs.;
• flour - 150 g;
• vegetable oil - 3 tbsp. spoons;
• stevia - 1.5 teaspoons;
• cocoa - 20 g;
• chocolate without sugar - 300 g;
• cottage cheese - 120 g;
• baking powder - 2 teaspoons;
• water - 6 tbsp. spoons;
• almonds - 60 g;
• jam - 200 g;
• cocoa butter - 1 tbsp. spoon;
• milk - 4 tbsp. spoons;
• lemon juice - 0.5 tsp.

Cooking

1. Melt 100 g of chocolate, mix with warm water, cottage cheese and butter.
2. Add flour with cocoa, baking powder, a spoonful of stevia and ground almonds.
3. Whipped with lemon juice proteins.
4. The cake is baked for 40 minutes at 180 degrees, cooled, cut, smeared with jam.
5. Melt chocolate with cocoa butter, add vanilla, stevia, milk.
6. Cover the sugar-free Sacher cake with icing.

Cake "Sacher" in a slow cooker

It is easy and simple to execute the Sacher recipe at home using a slow cooker. perfectly baked, while remaining soft, airy and juicy inside, which has a positive effect on the characteristics of the dessert. The icing is traditionally made with dark chocolate and syrup.

Ingredients:

• eggs - 6 pcs.;
• flour - 150 g;
• oil - 200 g;
• sugar - 150 g;
• cocoa - 40 g;
• dark chocolate - 100 g;
• baking powder - 2 teaspoons;
• ground almonds - 50 g;
• apricot jam and glaze - 200 g each;
• vanillin.

Cooking

1. Rub butter with sugar, chocolate, yolks.
2. Add flour with cocoa, baking powder, almonds and vanilla.
3. Stir in the beaten egg whites, transfer the dough to a bowl.
4. Prepare "Sacher" in a slow cooker on "Baking" for 60 minutes, cool, cut.
5. Coat the cakes with jam, cover the product with glaze.

Lenten cake "Sacher"

You can also prepare a Sacher cake at home in a lean version, for which you should slightly change the composition of the ingredients for the dough. The cakes in this case are fragile and it is extremely difficult to cut them, so it is necessary to divide the flour base into 2 portions, of which bake 2 lean biscuits in different forms.

Ingredients:

• flour - 1.5 cups;
• cocoa - 0.5 cups;
• vanilla - 0.5 tsp;
• sugar - 1.5 cups;
• quenched soda - 1 teaspoon;
• warm water - 1 glass;
• vegetable oil - 90 ml;
• confiture - 400 g;
• glaze - 300 g.

Cooking

1. Mix sugar, flour, cocoa and soda.
2. Pour in water and oil, stir and bake 2 cakes from the base.
3. They decorate the lean "Sacher", smearing the cakes with confiture, and then cover the product with glaze.

Sacher cake without flour

Sacher cake, the recipe of which is presented below, is prepared without the participation of flour, which is replaced by starch. If desired, the dough can be flavored with vanilla and baking powder can be added to the composition, which will make the biscuit more airy. If the dessert is intended for an adult audience, a little cognac is added to the confiture.

Ingredients:

• eggs - 5 pcs.;
• starch - 100 g;
• oil - 200 g;
• sugar - 200 g;
• dark chocolate - 150 g;
• apricot jam and chocolate glaze - 200 g each.

Cooking

1. Rub the butter with sugar, add the yolks and melted chocolate one at a time, beat.
2. Stir in starch, whipped proteins to peaks.
3. A biscuit is baked at 170 degrees for 40-50 minutes, cooled, cut.
4. confiture, cover the product with glaze.

Raspberry "Sacher"

"Sacher" is a recipe that, in an unconventional version, has even more admirers. In this case, raspberry jam impregnation is combined with chocolate ganache, and the cakes are pre-lubricated with chocolate syrup for juiciness. The incomparable taste of the resulting dessert will not leave anyone indifferent.

Ingredients:

• marzipan - 170 g;
• flour - 40 g;
• cocoa - 70 g;
• eggs - 5 pcs.;
• sugar - 230 g;
• cocoa beans - 40 g;
• oil - 40 g;
• cream with a fat content of more than 30% - 280 g;
• dark chocolate - 200 g;
• cognac - 20 ml;
• raspberry jam - 150 g;
• gelatin - 10 g.

Cooking

1. Drive in marzipan with yolks, 50 g of sugar and cocoa beans melted with butter.
2. Flour, 20 g of cocoa and whites whipped with sugar (50 g) are mixed in.
3. A biscuit is baked at 180 degrees, cooled, cut into 3 parts.
4. Jam is ground through a sieve, thickened with half a serving of gelatin.
5. Chocolate is dissolved in warmed cream (200 ml).
6. From 100 ml of water, 15 g of cocoa and 50 g of sugar, syrup is boiled, cakes are impregnated with it.
7. When assembling the cake, the lower and upper cakes are smeared with ganache, and the middle one with jam.
8. Mix the cream, the rest of the sugar and cocoa, heat, stir in the remaining gelatin.
9. Pour the cooled icing over the cake.

Sacher with fruit

The recipe for the Sacher cake at home, presented below, will allow you to get a juicier version of the dessert by adding fruit slices to the layer between the cakes. The perfect complement to the palette canned peaches, pineapples, banana slices or fruit, berry jam slices.