Austrian chocolate sacher cake. Step by step cooking with photos.

Which was invented by an Austrian confectioner. Gradually, it became the most popular Viennese dish in the world.

Franz Sacher was born in 1816. From the age of 14, he began to study cooking in the kitchen of the palace of Prince Metternich, which was known throughout the world. But in 1832 an unforeseen event happened. The prince officially announced that the chef would prepare an amazing dessert at the reception. But the latter suddenly fell ill, so the kitchen workers began to draw lots, which fell on Franz. The sixteen-year-old confectioner managed to really surprise his guests. The recipe for this dish has become available to everyone.

But, despite this, making a Sacher cake is quite difficult. In order to keep his highest taste qualities, it will be necessary to choose the right type of chocolate, flour and marmalade.

Let's take a closer look at the right recipe a dish like the Sacher torte.

To prepare a biscuit you will need:

140 grams of butter;
half a glass of powdered sugar;
half (can be replaced with a bag vanilla sugar);
6 pieces of eggs;
130 grams of chocolate (70 percent or more cocoa content);
110 grams of sugar;
140 grams of flour for baking.

In order to level the surface of the biscuit, you will need about three large spoons.

To prepare the layer you need:

200 grams of apricot confiture;
two small spoons of cognac.

To prepare the glaze you will need:

200 grams of sugar;
half a glass of water;
150 grams of chocolate (70 percent or more cocoa content).

Traditionally, Sacher cake is served with whipped cream.

The preparation of this dessert is as follows:

1. First you need to turn on the oven, setting the temperature to one hundred and seventy degrees so that it warms up optimally.

2. Lay baking paper on the bottom of a detachable form (24 cm), grease the sides with oil and sprinkle with flour. Excess must be carefully shaken off.

3. Carefully separate the eggs into yolks and whites. This must be done in such a way that they do not mix. In the future, we will beat the whites, and the presence of the yolk will make this process impossible.

4. Mix softened butter with vanilla sugar and powder. Next, we begin to gradually add the yolks to the mixture and beat the lush and strong mass.

5. Melt the chocolate in the microwave and gently fold into the mixture.

6. Beat whites with sugar until a steady state appears. To achieve this effect, you need to salt them a little and start beating them at a low speed of the mixer.

7. After the proteins turn into foam, you need to increase the speed and beat until soft peaks appear. This can be understood by the fact that the surface will become smoother, but they will no longer blur.

8. Then add sugar and beat until the whites become glossy and bright, and the peaks do not bend and keep their shape firmly.

9. Now put the whites, flour to the chocolate mixture and mix gently from top to bottom.

10. Put the dough into the mold and put in the oven. Keep the door ajar for the first fifteen minutes. Then carefully close it and bake for another hour. We take out the biscuit, let it stand for ten minutes in the form, then put it on the wire rack. It is better to bake a biscuit at night.

11. "Sacher" - a cake that has traditional features design. To do this, cut off the top of the biscuit so that it turns out perfectly even. Then it is divided into two parts and smeared with heated confiture. Put the cakes together and gently spread with warm jam. Put everything in the fridge and start frosting.

12. Make sugar syrup, cool it and mix with melted chocolate.

13. Grease the cake with icing. Festive table will definitely decorate this delicacy! Important: after coating with glaze, put in the refrigerator for four hours.

Bon Appetit!

Today we have a Sacher torte for dessert. The classic recipe for this delicacy was invented by Viennese confectioners. The combination of coarse-grained glaze, chocolate biscuit and apricot confiture will not leave indifferent any sweet tooth. Learn recipes and create real confectionery masterpieces.

Sacher cake: a classic recipe with a photo step by step

The Viennese Sacher cake differs from its “brothers” in its multi-component composition, but even novice confectioners can bake it. The main thing is that we are charged with a good mood and clearly follow the recipe.

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

Compound:

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

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

Cooking:

We are not lazy and be sure to sift the flour, but preferably twice. This will saturate it with oxygen, and the biscuit will turn out tender and airy.

The original recipe involves the addition of rum, but as they say, you can’t spoil porridge with butter, so either cognac or whiskey is quite suitable.

Culinary master class from Yulia Vysotskaya

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

Chocolate icing for cake

Compound:

450 g sugar;
180 ml of purified water;
375 g of black chocolate.

Cooking:

Add sugar to purified water and bring the liquid to a boil. Cook the syrup, stirring until the sugar crystals dissolve.
We break the chocolate bar and melt it in a water bath.
Let's introduce chocolate mass into syrup.
Stir and after boiling, cook for ten minutes at the middle level of the burner.
Strain the icing into a smaller bowl.
Now we need to thicken the frosting. Pour a fifth of the mass onto a silicone mat and rub with a spatula until it thickens. Attention: we work all the time with a spoon, stirring the icing, otherwise a crust will form.
Add this part of the glaze to the total mass and mix well.
Repeat all these steps again and immediately fill the cake.

Apricot confiture for cake

Another secret of the Sacher cake from Yulia Vysotskaya - apricot jam with lavender. By adding such confiture to the cake, you will get an incredibly fragrant and delicious dessert.

Compound:

0.5 kg of granulated sugar;
lemon;
1 st. l. lavender;
0.6 kg of apricots.

Cooking:

Wash the apricots, dry and remove the pits.
Weigh 0.5 kg of fruit pulp and cut them into 1 cm cubes.
Cut the zest from the lemon and grind it on a grater.
In the container where the jam will be cooked, we combine lemon peel, granulated sugar and apricots. Place the container in the refrigerator for 24 hours.
Then cook the jam on a small level of the burner, stirring, for 20 minutes after boiling.
Turn off the stove and add lavender, stir.
Everything, you can pour jam into jars. With this jam, your cake will turn into an exquisite culinary masterpiece.

01 April 2017 641

Traditional chocolate cake Sacher has been Vienna's hallmark for almost two centuries. Homemade desserts are no less delicious.

History of creation

The history of chocolate cake begins in 1832. By order of the Austrian diplomat, the staff chef was obliged to come up with an original sweet. The cook could not complete the task due to illness, young Franz Sacher worked instead (at the time of the invention of the dessert, he was only 16 years old). The novelty did not make a special impression on the aristocrats.

The dessert experienced a rebirth a couple of decades later. By that time, Sacher, who opened his own confectionery in 1848, already owned an entire hotel opposite the imperial residence in the very center of Vienna.

Eduard Sacher (the son of the author of the dessert, who also chose the path of a confectioner) found the recipe in old notes, slightly changed it and offered it to the clients of the Demel confectionery and the Sacher Hotel.

In the new serving, the dessert fell in love with the townspeople. In Vienna, a line of tourists still line up at the branded cafe to try the famous chocolate cake, which is traditionally served with a cup of black coffee.

In Russia, the cake recipe was adapted. The Austrian dessert was well known in the USSR under the name "Prague".

Classic recipe step by step

Cooking the legendary dessert own kitchen will require some patience. But the opportunity to surprise guests with a Viennese Sacher cake according to a traditional Austrian recipe and feel like a Viennese aristocrat for a while is worth the effort.

Ingredients:

oil 82.5% - 190 g;
white sugar - 1 cup;
powdered sugar - 2.5 tablespoons;
large eggs - 6 pcs.;
cream - 5 tablespoons;
chocolate (cocoa share from 72%) - 235 g;
apricot confiture (jam or jam) - 2 cups;
water - 7 tablespoons;
unsweetened cocoa - 1.5 tbsp.

Calories per 100 g: 360 kcal.

Melt 3/5 chocolate (135 g). Make sure that the chocolate does not overheat in a water bath - the temperature should be about 45 degrees. To make the chocolate melt more evenly, break it into small pieces or grate it, and stir while melting;
Measure out 135 g of butter, let it stand warm and soften. With a mixer on high speed, beat the butter together with the addition of powdered sugar. Gradually add melted chocolate, a spoonful of vanilla sugar and yolks from all eggs. After each component, bring the mixture with a mixer until smooth. Pour the yolks into the future dough one by one. It is convenient to separate them in advance;
In a clean bowl, beat all egg whites. To keep the foam, you must first stir the protein at low speed to break up the structure, and then gradually increase the speed of the mixer until the mixture holds soft peaks;
Continue beating egg whites, gradually adding sugar. So that the mass does not settle, it is better to add a tablespoon at a time;
Combine protein foam with whipped butter mass. Stir thoroughly, but not for too long, trying to move the spoon or spatula from bottom to top - this way the mass will retain splendor;
Pour flour into the mixture (preferably in portions and through a strainer), knead well.
Transfer the dough to a baking dish. Smooth the surface (it is convenient to use a silicone spatula) and put in the oven for an hour. The cake is baked at 180 degrees;
Cool the baked workpiece and cut across into two equal cakes;
Pass 2/3 jam (300 g) through a sieve for more uniformity. Dilute the mass with water and heat to a low boil. Apricot syrup should not be too thick - a dense mass is poorly absorbed by the cakes;
While still hot, pour evenly over and brush the cakes. Fold along the cut line and send to the refrigerator to soak;
Chop up the rest of the chocolate and melt it. Heat cream. Mix the future glaze until smooth;
Add the remaining pureed jam, butter and cocoa powder to the mass. At medium speed, stir with a mixer for a minute;
Remove the cake blank from the refrigerator and fill with chocolate icing, trying to evenly distribute the mass both on top and on the sides.

The traditional decoration of the “real” Sacher cake is a chocolate medallion with an embossed name. It is difficult to get exactly the same, but instead you can use chocolate figurines, dark chocolate chips, almonds (whole or in chips).

Viennese cake goes well with whipped cream decor. The classic Viennese cake is not covered with a pattern, but the homemade version can be covered with a net or elegant monograms from the same icing. To do this, it is convenient to use a pastry bag with a thin nozzle.

Austrian Sacher cake recipe at home

On the home cooking you can make dessert traditional recipe. Components may vary depending on the preferences of the hostess and guests.

Ingredients:

oil 82.5% - 120 g;
white sugar - 0.5 cups;
baking powder (baking powder) - 1 tbsp;
powdered sugar - 200 g;
premium flour - 1 cup;
large eggs - 6 pcs.;
chocolate (cocoa share from 72%) bitter - 350 g;
apricot syrup (liquid from jam) - 1 cup;
water - 8 tablespoons;
lemon juice - 5 drops.

Cooking time: from 2 hours 40 minutes (of which for soaking - from 60 minutes).

Calories per 100 g: 364 kcal.

Instead of apricot syrup you can use peach or cherry. The cake will be no less tasty, although not too "traditional". Changing the impregnation will allow you to achieve new interesting shades of taste.

Chocolate "Sacher"

If the dessert is not planned to be offered to children, try the option with the addition of cognac. Bitter taste and characteristic aroma successfully set off the sweetness.

Ingredients:

oil 82.5% - 180 g;
white sugar - 3/4 cup;
vanilla sugar - 1 tsp (can be replaced with vanillin or vanilla extract, 1 g);
unsweetened cocoa - 2 tablespoons;
cognac (you can use your favorite liquor or brandy) - 1 tbsp;
baking powder (baking powder) - 3 tsp;
premium flour - 1 cup;
large eggs - 6 pcs.;
chocolate (cocoa share from 72%) - 200 g;
almonds (whole nuts or chips) - 50 g;
milk - 3 tablespoons;
apricot confiture (jam or jam) - 1 cup.

Cooking time: from 2 hours 40 minutes (of which for soaking - from 60 minutes).

Calories per 100 g: 358 kcal.

Let the butter melt. Leave a tablespoon (about 10 g) for the glaze, beat the rest with a mixer together with sugar (about ¼ cup) until the grains dissolve;
Divide each egg into white and yolk. Remove the protein mass in the refrigerator (then they will beat better);
Break half a bar of chocolate into slices and melt, avoiding boiling;
Allow the chocolate to cool to body temperature and mix with the butter mass;
Pour in cognac and add vanilla sugar. Mix with a mixer until smooth;
Without turning off the mixer, add the yolks one by one, each time punching the mixture until the ingredients are combined;
Pour boiling water over almonds and leave for a minute. Then remove the dense skin from the nuts, dry them and grind them in a blender or a clean spice mill;
Sift flour into a clean bowl, mix with sifted baking powder and cocoa. Do not be lazy to sift loose components - in the process, the mass gains air and the biscuit turns out to be more magnificent;
Starting at the lowest speed and increasing the power, beat the protein mass into a stable foam. Pouring in a spoon, add the remaining sugar, continuously stirring the mass;
Transfer half of the proteins to the butter-chocolate mass, add flour with additives and almond crumbs, mix thoroughly. Pour in the remaining proteins and knead again;
Pour the cake mixture into a mold (traditionally a round one is used). To make the cake easier to remove, line the form with baking paper or grease with cooking oil;
Bake the cake at 180 degrees for an hour. Start checking the readiness of the dough in advance, if necessary, hold the cake in the oven a little longer than the specified time;
Cut the finished cake into two circles. Heat the jam to body temperature. Smear the cut line of the lower half of the cake with syrup, connect both parts, additionally soak the top and sides with jam;
Melt remaining chocolate completely, stir in milk. Remove from the stove and add the rest of the oil - it will disperse in the mass without additional heating;
Pour the dessert with warm icing.

This dessert option goes perfectly with a cup. strong coffee- a drink that is no less characteristic of Austria than the Sacher chocolate cake.

Recipe for a cake with almonds in a slow cooker

Even in the absence of an oven, you can cook a classic Viennese dessert. Chocolate cake turns out great in a slow cooker.

The ingredients are similar to the previous recipe. After preparing the dough, grease the bowl of the multicooker with fat, lay out and level the dough. Set the multicooker to baking mode (the exact name depends on the model of the appliance) and turn it on for an hour.

After baking the cake, cool it without removing it, then carefully remove it. Follow the recipe for Sacher Chocolate Cake for the next steps.

When baking a Sacher cake, difficulties can arise with the cake, whipping the protein and preparing the glaze.

To prevent the middle of the cake from rising during baking, stir the dough thoroughly, and cover it with a sheet of foil before sending it to the oven. If the cake is still arched, trim it with a knife;
Do not check the oven too often by slamming the door. Excess air currents will prevent the biscuit from rising;
Proteins need to be whipped in a perfectly clean, dry and fat-free bowl. Chilled egg whites whip more easily;
The protein mass is mixed into the dough, lifting the mass from top to bottom. Then finished cake will not fall;
Chocolate for dough and glaze is melted in a water bath. Suitable for this purpose and microwave. In both cases, it is better to break the tile into pieces so that the process goes faster. You should not overheat the mass (to melt the chocolate faster, stir it, and do not increase the temperature). When melted into microwave oven Heat the container with chocolate for 10-15 seconds, and then stir the mass until the remaining pieces are completely dissolved.

You can cook the traditional Austrian Sacher cake in any modern kitchen. Perhaps the result will not be quite classic, but certainly no less tasty.

Julia Vysotskaya attracts most of the country to television screens and makes ... eat at home. Almost all the women of the country envy and study her skill. Perhaps the most enthusiastic was the Sacher cake. True, she did not begin to aim at the great and called cooking 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 are mainly related to Franz Sacher, the creator of the Viennese masterpiece. The battle for the originality of the recipe even reached the courts, but the consensus prevailed.

Sacher cake, which can be prepared on the recommendation of Yulia Vysotskaya, deserves to be considered a national landmark of Austria. But still there is interest in what caused the litigation of large Viennese companies. Sachertorte is the most delicate chocolate biscuit, or a pair of such cakes. Between them, according to the recipe, only apricot confiture is laid. On top, on the sides of the cake is covered with thick granular icing. This culinary delight is served with whipped cream.

The whole secret of the fight is which cake is original. Both recipes are insanely delicious, but there is still a difference. At the Sacher Hotel, biscuit cakes are cut in half and apricot confiture is placed between them, while at the Demel confectionery, the whole biscuit is used, 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

The recipes of Yulia Vysotskaya saved more than one family from food monotony, but now such a cake serves as a decoration for any celebration. It is not difficult to prepare it. It is necessary to prepare in advance:

chocolate bar - 75% cocoa, 190 g weight;
a pack of butter - 140 gr;
sugar - 2 full glasses;
sour cream - 1 cup;
eggs - 2 pieces;
warm water - 5 tablespoons;
instant coffee - 1 dessert spoon;
flour - 1 cup;
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 dissolves 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. Eggs, sugar, sour cream are beaten separately, chocolate mixture, flour are added. The resulting mass must be thoroughly kneaded.

The next step is directly baking. The form must be greased with oil, put the dough into it. In an hour and a half biscuit cake he'll be ready. It must be cut in half, but after cooling.

In the original, the cakes are smeared apricot jam, but Yulia Vysotskaya has a different cream. Cream, White chocolate you need to melt, cool and send you a refrigerator for 60 minutes. The mixture is then whipped to a paste.

Spreaded cakes should stand for another hour in the refrigerator. The icing of dark chocolate, sugar, cream and part of boiling water is heated and, after cooling, the cake is smeared with it.

Bon Appetit!

Video recipe for making Sacher cake

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 components - chocolate biscuit, apricot jam and a thick layer chocolate icing, - the taste of the cake is simply divine! Here classic recipe sacher cake.

Name: Cake "Sacher" Date added: 30.07.2015 Cooking time: 10 o'clock Servings per recipe: 12 Rating: (4 , cf. 4.25 out of 5)
Ingredients

Product	Quantity
For test:
Flour	140 g
Sugar	110 g
vanilla sugar	1 sachet
Chocolate	130 g
Eggs	6 pcs.
Butter	140 g
Powdered sugar	110 g
For filling:
Apricot confiture	200 g
Cognac	2 tsp
For glaze:
Sugar	200 g
Water	125 ml
Chocolate	150 g

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 butter to room temperature, beat with a mixer powdered sugar and vanilla sugar.

Add the egg yolks one at a time to the resulting oil mixture, whisking constantly. You should get a magnificent mass. In the meantime, melt the chocolate in a water bath and gradually add to the egg-butter mixture. egg whites take it out of 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 chocolate mixture. Sift the flour on top through a fine sieve. Mix everything very gently homogeneous mass.

Classic serving of Sachertorte with whipped cream Stirring movements should be “folding”: from top to bottom. Pour the resulting dough into detachable form 22-24 cm in diameter, having previously lubricated it from the inside butter and dusted 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 Assembly finished biscuit to cut 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 of the biscuit 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!