Chocolate cake "Sacher", as from the Vienna confectionery

Fans of chocolate desserts know that there are dozens and even hundreds of recipes for various cakes using chocolate. Almost every hostess at least once, but cooked such an exquisite delicacy as a chocolate cake, using a well-known recipe or "inventing" something exclusive.

I must say that there is a batch of chocolate, which really won world fame. For example, the Austrians believe that the most delicious chocolate cake is a dessert, known as "Sacher". This cake was first prepared in 1832 by Franz Zacher, who was then a simple student in a Viennese pastry shop. He was destined for Crown Prince Metternich, who wanted to taste something extraordinary. The prepared cake was so popular with his highness that he became his favorite delicacy. And later the taste of this dessert was appreciated and sweet tooth of the whole world.

It is necessary to say that the recipe for the cake "Sacher" is known to many today, but for some reason this dessert is not always so delicious as in the Austrian pastry shops. Why is this happening? The fact is that in order to make a really delicious chocolate cake, the recipe of which will be given below, you need to choose the right products.

First of all, high-grade flour with a high fiber content is needed. Secondly, it is necessary to use the "right" chocolate, it should be not a dairy, but a bitter version of the delicacy with the maximum possible content of cocoa. Thirdly, the cake should be baked at a certain temperature, and under no circumstances should the cupboard door be opened before the end of the baking. By the way, this chocolate cake is baked for a long time, about an hour and a half. However, the exact time depends on the characteristics of the oven.

The basis of the cake is a biscuit, and in the original recipe, the use of a baking powder is not intended, that is, the cake's flamboyance is achieved solely by means of whipped eggs, so this point of preparation should be given special attention.

And the last condition of success - the use of natural apricot marmalade, cooked exclusively from ripe apricots and sugar, without the use of gelling agents, flavors and dyes.

So, actually the recipe. In order to make a chocolate biscuit, you need 10 eggs of medium size, which have just been extracted from the refrigerator, 350 grams of powdered sugar, which can be made from ordinary sugar, using a coffee grinder. Next, you need to buy a hundred bar chocolate bar, the quality of which was mentioned above. Also, you need 160 grams of flour, a little cognac and 50 grams of real butter (not easy!).

First you need to melt the chocolate, for this it is worth using a water bath. Now break the eggs into a bowl and start whipping. In most recipes, it is suggested to separate the yolks and squirrels, but to get a really magnificent biscuit, it is better to beat everything together. Beat for a long time, at least 20 minutes. Then you can add the remaining ingredients, while eliminating the flour. It's good to mix everything, while continuing to beat the mass with a mixer. Now you can add flour, but the mixer should not be used anymore. We do this in parts, each time mixing with a spoon, making movements from the bottom up.

The oven should already be warmed up, the temperature at the initial stage of baking is 200 degrees. We put the dough into a mold and put it in the oven. After 15 minutes of baking, you need to lower the temperature to 160 degrees and continue the process.

Ready biscuit should be left at room temperature for a day. Then the biscuit cake is cut across in half. Both halves are soaked with syrup, cooked from sugar, water and cognac. Then the bottom cake is smeared with a layer of apricot marmalade, on top of which the upper cake is laid.

Above, our chocolate cake is poured with icing, which is made from chocolate (bitter), high-fat cream and butter.

The "Sacher" cake with whipped cream is served, which are placed on a plate next to a piece of this delicacy.