Sacher cake, raise your hand who doesn't know it? Even if you have never been to Vienna, you will surely have tasted a slice.
Let's prepare a spectacular Sacher at home together.
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🍳 INGREDIENTS 🍳
For the base
Butter at room temperature 125 g
Icing sugar 95 g
Honey 10 g
Egg yolks at room temperature 120 g
Egg whites at room temperature 190 g
70% dark chocolate 125 g
Flour 00 115 g
Granulated sugar 105 g
Salt 1 pinch
For filling and covering
Apricot jam 300 g
For the 55% dark chocolate glaze 300 g
Liquid fresh cream 250 g
Glucose 50 g
Butter 30 g
🍳 PREPARATION 🍳
00:00 - In a bowl whip the egg whites. When they have become white and frothy, add the granulated sugar a little at a time until you get a full-bodied meringue.
01:08 - Put the butter in a bowl and operate the whisk on low speed. Add the icing sugar and wait for it to blend, then increase the speed of the whisk, add the honey and keep beating for at least 10 minutes to incorporate the air to the compound. Combine the yolks one at a time.
Also add the melted chocolate, amalgamate everything and finally add the pinch of salt.
02:18 - Insert the flour, keep 1/4 of the previously prepared meringue aside and, using a marisa, gradually add the remaining 3/4 to the chocolate mixture, mixing gently from bottom to top and alternating added to that of the sifted flour.
03:34 - Butter the mold and line the bottom with parchment paper. Pour the prepared mixture into it and level the surface. Bake in a preheated static oven at 175° for 40 minutes.
04:09 - Take the Sacher out of the oven and let it cool.
Cut the base of the cake in half horizontally, so as to obtain two disks of the same thickness. Divide the apricot jam into two equal portions, sprinkle half of it on the top of one of the sponge cake discs, in order to make the internal filling of your cake. Then overlay the other puck.
04:46 - Sieve the other half of the jam and use it to brush all the way around the outside of the cake, finally using a silicone spatula or brush to get it well into all the crevices of the cake. Let the Sacher rest for at least 30-60 minutes for it to dry and for the jam to be absorbed by the dough.
05:41 - To make the glaze, chop the chocolate and put it in a bowl.
Pour the liquid cream into a saucepan, add the glucose and heat them over low heat
At this point, remove the saucepan from the heat and add the chocolate, stirring immediately and vigorously to melt it and obtain a shiny and smooth ganache.
Finally also incorporate the butter into small pieces and let it melt completely, stirring constantly.
06:56 - Put the Sacher on a wire rack, with a plate underneath, and immediately pour over it
the icing, first making it drip on the sides and then covering the center well, so as to obtain a uniform surface of homogeneous thickness.
Gently tap the pan on the work surface to settle the glaze and eliminate any small air bubbles that may have formed inside. Then let it rest at room temperature for 10 minutes and finally put it to cool in the refrigerator for at least an hour.
07:41 - Collect the dripped icing on the plate and put it in a pastry bag or a cone of parchment paper. Once the cake has been removed from the refrigerator, use it to write "Sacher" on the surface.