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  Added: Oct 10, 2006  •  Visited (993)  •  Print version Print this recipe (58)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sacher Cake
What You Need:
  • 6½ ounces semisweet chocolate, broken or chopped in small chunks
  • 8 egg yolks
  • 8 tablespoons (¼-pound stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 10 egg whites
  • Pinch of salt
  • ¾ cup sugar
  • 1 cup sifted all-purpose flour
  • ½ cup apricot jam, rubbed through a sieve

  • 3 ounces unsweetened chocolate, broken or chopped into small chunks
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 teaspoon corn syrup
  • 1 egg
  • 1 teaspoon vanilla extract

  • How To Cook:
    1. Preheat the oven to 350°F. Butter two 9-by-1½-inches round cake pans and then line them with circles of wax paper. Butter the paper circles, sprinkle them with flour and shake off the excess.

    2. In the top of a double boiler, heat the chocolate until it melts, stirring occasionally with a wooden spoon. In a small mixing bowl, break up the egg yolks with a fork, then beat in the chocolate, melted butter and vanilla extract.

    3. With a wire whisk or a rotary or electric beater, beat the egg whites and pinch of salt until they foam, then add the sugar, 1tablespoon at a time, continuing to beat until the whites form stiff, unwavering peaks on the beater when it is lifted from the bowl.

    4. Mix about 1/3 of the egg whites into the yolk-chocolate mixture, then reverse the process and pour the chocolate over the remaining egg whites. Sprinkle the flour over the top.

    5. With a rubber spatula, using an over-and-under cutting motion instead of a mixing motion, fold the whites and the chocolate mixture together until no trace of the whites remains. Do not overfold.

    6. Pour the batter into the 2 lined pans, dividing it evenly between them. Bake in the middle of the oven for 25 to 30 minutes or until the layers are puffed and dry and a toothpick stuck in the center of a layer comes out clean.

    7. Remove the pans from the oven and loosen the sides of the layers by running a sharp knife around them. Turn them out on a cake rack and remove the wax paper. Let the layers cool while you prepare the glaze.

    1. In a small heavy saucepan, combine the chocolate, cream, sugar and corn syrup. Stirring constantly with a wooden spoon, cook on low heat until the chocolate and sugar are melted, then raise the heat to medium and cook without stirring for about 5 minutes, or until a little of the mixture dropped into a glass of cold water forms a soft ball.

    2. In a small mixing bowl beat the egg lightly, then stir 3 tablespoons of the chocolate mixture into it. Pour this into the remaining chocolate in the saucepan and stir it briskly.

    3. Cook over low heat, stirring constantly, for 3 or 4 minutes, or until the glaze coats the spoon heavily. Remove the pan from the heat and add the vanilla. Cool the glaze to room temperature.

    4. When the cake layers have completely cooled, spread one of them with apricot jam and put the other layer on top. Set the rack in a jelly-roll pan and, holding the saucepan about 2 inches away from the cake, pour the glaze over it evenly. Smooth the glaze with a metal spatula.

    5. Let the cake stand until the glaze stops dripping, then, using two metal spatulas, transfer it to a plate and refrigerate it for 3 hours to harden the glaze. Remove it from the refrigerator ½ hour before serving.

    To Make: 1 nine-inch round cake
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Condiments » Chocolate
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Dairy » Cream
    Dish » Cake & Muffins


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