How to make Sachertorte at home. Sacher Torte: recipes with photos Sacher recipe from the pastry chef

The most popular Austrian dessert and one of the most famous cakes in the world is Sacher cake. 2017 marks the 185th anniversary of the delicious dessert recipe invented by 16-year-old chef Franz Sacher. Until now, only officially there are two versions of the original cake recipe. One, the Original Sacher-Torte, served at the Hotel Sacher in Vienna and owned by the Sacher family, features two cake layers and two layers of apricot jam. The second recipe, called Eduard Sacher-Torte, is the property of the Viennese confectionery Demel, where Franz Sacher’s son worked and refined his father’s recipe; the cake consists of one cake layer, the top of which is covered with apricot jam and glazed. Today we will be preparing Original Sacher-Torte.

Author of the publication

She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From her travels she brings back not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely combines the traditions of Austria, Italy and Germany.

• Recipe author: Inna Belyaeva
• After cooking you will receive 1 pc.
• Cooking time:

Ingredients

• 6 pcs. egg
• 100 g sugar
• 130 g dark chocolate
• 140 g butter
• 100 g powdered sugar
• 140 gr wheat flour
• 200 g jam
• 200 ml cream 33%
• 300 g chocolate drops

Cooking method

Remove the butter from the refrigerator in advance so that it comes to room temperature. Prepare two clean and dry bowls. Separate egg yolks from whites. It is important to ensure that no water gets into the bowl with the whites, otherwise they may not whip up.

Using a mixer, begin the process of beating the egg whites. When the mass becomes white and airy, add 100 grams. sugar and continue beating until thick and pearly. The whites should not fall out of the bowl if you try to turn it over.

Chop the chocolate with a knife and melt it in a water bath, making sure that no water gets into the chocolate. Stir the chocolate during the process with a clean, dry spoon - this will allow it to melt quickly and evenly.

Beat the butter at room temperature together with the powdered sugar with a mixer for 4 minutes until it has an evenly creamy white consistency. Then add the yolks to the mixture and beat again.

Add warm melted chocolate to the creamy mixture and stir with a whisk until the consistency is even.

Then add sifted premium flour into the mixture and mix with a whisk until it has a smooth texture.

Turn on the oven and preheat to 180 degrees. Add whites to the dough. Trying not to damage their delicate consistency, beat the mixture with a whisk until smooth, moving evenly from top to bottom. The dough should be airy and very tender.

Prepare a springform baking dish with a diameter of 16 cm, grease it with butter and line the bottom with baking parchment.

Divide the dough in half for two cake layers. Pour the first part into the mold and carefully distribute the dough over it.

Bake in the middle of the preheated oven for about 35-40 minutes. You can check readiness with a wooden skewer - it should come out dry from the middle of the sponge cake, but it is important not to overdry the cakes. Remove the crust from the oven and cool on a baking rack. If the middle of the cake rises into a hump during baking, then after removing it from the oven, but before removing it from the mold, you need to use a dry and clean towel to press the hump with gentle pressing movements, returning it to its place and leveling the surface. Prepare the second sponge cake in the same way.

Stir apricot marmalade or confiture until smooth, spread half of the marmalade on the top and sides of the first cake layer.

Place the second one on top of the first layer and brush with apricot jam again.

Pour the cream into a saucepan and heat on the stove until hot, but do not boil. Remove from stove. Add the chocolate chips to the cream and stir until completely dissolved to create a smooth chocolate glaze. Drizzle glaze over cake; It is most convenient to do this on a baking rack so that excess glaze flows out into a supported plate. If necessary, use a flat knife or a special spatula to smooth the top of the icing on the cake. You need to be careful not to damage the cake or remove too much icing from the top.

Place the cake in the refrigerator for at least 6 hours.

Sachertorte ready!

Bon appetit! In Austrian coffee shops, the cake is served with whipped cream.

Sacher cake is a successful invention of an Austrian culinary specialist that has managed to win the favor of sweet tooths all over the world. Rich sponge cakes harmonize perfectly with fruit soaking and chocolate glaze, creating a dessert that is perfect in taste, which is usually served with whipped egg whites.

Sacher Torte - a classic recipe

Despite its simple composition and accessible preparation technology, the Viennese Sachertorte turns out to be incredibly tasty and is received with particular delight by chocolate fans. The impregnation must 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;
• butter – 140 g;
• sugar – 300 g;
• powdered sugar – 110 g;
• chocolate – 280 g;
• water – 120 ml;
• cognac – 2 teaspoons;
• apricot confiture – 200 g;
• vanilla.

Preparation

1. Beat butter with powder, vanilla and yolks.
2. Add melted chocolate (130 g) and beat.
3. Stir in flour and whites beaten with sugar (100 g).
4. Bake the sponge cake at 170 degrees for 50 minutes, cut into 2 layers, soak in a mixture of confiture and cognac.
5. A syrup is boiled from the remaining sugar and water, cooled, chocolate is mixed into it and the Viennese Sacher cake is covered with icing.

Chocolate Sacher sponge cake

Over time, the classic Sachertorte has acquired many interpretations, each of which impresses with its exceptional taste. Next, it is presented with peeled and crushed almonds, which gives the dessert an incomparable richness and a subtle, refined aroma.

Ingredients:

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

Preparation

1. Beat the butter, adding 50 g of sugar, vanilla, cognac, melted chocolate and yolks.
2. Add ground almonds with flour, cocoa and baking powder to the dough.
3. Stir in the whites whipped with sugar and bake the sponge cake for 1 hour at 180 degrees.
4. They decorate the “Sacher” by coating the sponge cake layers with confiture and cover the product with glaze.

Sachertorte 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.

Preparation

1. Brew hot tea.
2. Add chocolate and stir.
3. Place the bowl in a container with ice water, beat until thick and slightly lightened.

Frosting for Sachertorte

Below is a detailed description of how to decorate the Sacher Torte with glaze and prepare it correctly. Only dark chocolate is used as a base component. The top and sides of the cake are covered with glaze and, using a pastry bag, the name of the pastry chef who is the author of the amazing dessert is written on the surface.

Ingredients:

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

Preparation

1. Mix water and sugar, cook 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 Sachertorte 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 with 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. spoon;
• almonds – 60 g;
• jam – 200 g;
• cocoa butter – 1 tbsp. spoon;
• milk – 4 tbsp. spoons;
• lemon juice – 0.5 teaspoon.

Preparation

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. Stir in egg whites beaten with lemon juice.
4. Bake the cake for 40 minutes at 180 degrees, cool, cut, coat with jam.
5. Melt chocolate with cocoa butter, add vanilla, stevia, milk.
6. Frost the sugar-free Sacher cake.

Sacher cake in a slow cooker

You can make the Sacher recipe at home easily and simply using a multicooker. bakes perfectly, while remaining soft, airy and juicy inside, which has a positive effect on the characteristics of the dessert. The frosting is traditionally made from dark chocolate and syrup.

Ingredients:

• eggs – 6 pcs.;
• flour – 150 g;
• butter – 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.

Preparation

1. Grind the butter with sugar, chocolate, and yolks.
2. Add flour with cocoa, baking powder, almonds and vanillin.
3. Stir in the beaten egg whites and transfer the dough into a bowl.
4. Cook “Sacher” in a multicooker on “Baking” for 60 minutes, cool, cut.
5. Cover the cakes with jam and cover the product with glaze.

Lenten Sacher Torte

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

Ingredients:

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

Preparation

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 Lenten “Sacher” by coating the cakes with confiture, and then cover the product with glaze.

Sacher cake without flour

The Sacher cake, the recipe for which is presented below, is prepared without 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 sponge cake more airy. If the dessert is intended for an adult audience, add a little cognac to the confiture.

Ingredients:

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

Preparation

1. Grind the butter and sugar, add the yolks and melted chocolate one at a time, and beat.
2. Stir in starch and whipped whites until stiff.
3. Bake the biscuit at 170 degrees for 40-50 minutes, cool, and 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, the raspberry jam impregnation is combined with chocolate ganache, and the cakes are pre-greased 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;
• butter – 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.

Preparation

1. Beat in marzipan with yolks, 50 g of sugar and cocoa beans melted with butter.
2. Stir in flour, 20 g of cocoa and whipped whites with sugar (50 g).
3. Bake the biscuit at 180 degrees, cool, cut into 3 parts.
4. The jam is ground through a sieve and thickened with half a portion of gelatin.
5. Dissolve chocolate in heated cream (200 ml).
6. Make syrup from 100 ml of water, 15 g of cocoa and 50 g of sugar and soak the cakes in it.
7. When assembling the cake, coat the bottom and top cakes with ganache and the middle cake with jam.
8. Mix the cream, the rest of the sugar and cocoa, heat it, stir in the remaining gelatin.
9. Pour the cooled glaze over the cake.

Sacher with fruit

The recipe for Sacher torte at home, presented below, will allow you to get a juicier version of the dessert by adding slices of fruit to the layer between the cake layers. Canned peaches, pineapples, sliced ​​bananas or fruit and berry jam slices will ideally complement the palette.

Which was invented by an Austrian pastry chef. 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 Prince Metternich's palace, which was famous throughout the world. But in 1832, an unexpected event happened. The prince officially announced that the chef would prepare a simply stunning 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 pastry chef managed to truly surprise his guests. The recipe for this dish became available to everyone.

But despite this, making Sachertorte is quite difficult. In order to preserve its highest taste, it will be necessary to choose the right type of chocolate, flour and marmalade.

Let us dwell in more detail on the correct recipe for such a dish as Sacher torte.

To prepare the biscuit you will need:

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

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 jam;
• 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 higher cocoa content).

Traditionally, Sachertorte 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. Place baking paper on the bottom of a springform pan (24 cm), grease the sides with butter and sprinkle with flour. The excess must be thoroughly 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 fluffy and strong mass.

5. Melt the chocolate in the microwave and carefully stir into the mixture.

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

7. After the whites 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 acquire a glossy and bright shine, and the peaks do not bend and hold their shape firmly.

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

10. Place the dough in the mold and place in the oven. Keep the door ajar for the first fifteen minutes. Then carefully close it and bake for about another hour. We take out the biscuit, let it stand for ten minutes in the mold, then put it on a wire rack. It's better to bake the sponge cake overnight.

11. "Sacher" - a cake that has traditional design features. To do this, cut off the top of the biscuit so that it turns out perfectly smooth. Next, divide it into two parts and grease with heated confiture. Place the cakes together and carefully coat with warm jam. Place everything in the refrigerator and start glazing.

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

13. Grease the cake with icing. This delicacy will undoubtedly decorate the holiday table! Important: after coating with glaze, place in the refrigerator for four hours.

Bon appetit!

I am simply convinced that this unusual chocolate cake will appeal to lovers of juicy and aromatic homemade baked goods. The Austrian Sacher torte is popular all over the world for a reason: juicy, dense and rich chocolate sponge cake, a layer of delicious apricot jam and a thick layer of delicious chocolate glaze - it’s impossible to resist! At the same time, the recipe for Sacher torte, 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, developed the proportions (of course their own) of the ingredients used and, using the right technology, made the Sacher Torte recipe publicly available. Today's sweet dish, which I offer you, is one of the options for preparing this legendary cake.

I baked the chocolate sponge cake that 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 sponge cake in the oven, I advise you to take a detachable round mold with a diameter of no more than 24 centimeters (the best option is 20-21 centimeters). The 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 the dish step by step with photos:

First, let's prepare the dough for the chocolate sponge cake. To do this, melt 150 grams of dark chocolate in advance, breaking it into pieces and placing it in a suitable bowl. You can melt chocolate either in a water bath on the stove or in the microwave. I do this in the Defrost mode, which is more gentle than, for example, the same Warm-up. I don’t time it, I just pause about every 10 seconds 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 into lumps and there will be no turning back.

Melted dark chocolate is completely homogeneous, smooth and shiny. For now, let's leave it on the counter to cool to room temperature.

Using a mixer, briefly cream the butter and sugar at low speed. Then add 6 egg yolks (we put the whites in the refrigerator) and beat everything again until a more airy, whitish mass is formed.

Eggs with sugar and butter will increase in volume by 4 times, while grains of sugar will practically 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. Simply beat at low speed until smooth and chocolatey. 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 beating at low speeds, gradually increasing the speed to medium. We continue to beat at almost maximum speed for another minute or two. While whipping, add the remaining sugar (90 grams) a tablespoon at a time. Increase the mixer speed to maximum and beat the meringue, not forgetting about the sugar. If you use a planetary mixer, it will be much easier because your hands are free. Using a hand mixer, beat the egg whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly. The finished whipped whites hold their shape perfectly, the mass turns out thick, quite dense, shiny and resembles a base for meringue cookies. If you are not sure whether the whites have been whipped enough, simply turn the bowl upside down - the whites should not budge even a millimeter. Risky? Not if everything is done correctly!

Now back to the chocolate sponge dough. In parts (3-4 times) add 150 grams of sifted premium wheat flour into it, mixing it with a spatula or a tablespoon.

We also add well-beaten egg whites and sugar in portions, mixing them carefully, but quite quickly, into the dough. The movements should be directed from bottom to top, as if folding. Only with the correct introduction of proteins will your dough remain airy, and the finished biscuit will not settle after baking. Under no circumstances should you try to mix everything with a mixer, otherwise you will end up with not a porous sponge cake, but a flat chocolate pancake - you will simply release all the air bubbles from the dough.

Traditionally, I bake biscuits exclusively in a slow cooker, since they always turn out excellent there. I transfer the dough into a bowl, without greasing the sides and bottom with oil.

Bake this fragrant chocolate sponge cake in a multicooker on the Baking mode for 1 hour. However, the cooking time may vary, since the power of electrical appliances is different for everyone. Be sure to check the readiness of the sponge cake using a wooden skewer or toothpick. Unlike a simple sponge cake, this pastry should be slightly moist in the middle - the wooden splinter will come out with small lumps stuck to it. But not with raw dough, feel the difference. It’s just that if the skewer comes out completely dry, then the sponge cake will be dry, but we need a juicy one. Therefore, start checking about 10 minutes before it is ready.

Let the finished chocolate cake rest in the mold for about 10 minutes, and then remove it using the steam insert. Cool the finished baked goods completely.

One of the most beloved Viennese desserts is Sachertorte. The confectionery product has a refined chocolate taste. To prepare this dessert you don't need any special culinary knowledge. All that is required of a culinary beginner is to follow the recipe recommendations. Sachertorte goes well with coffee and other hot drinks.

Classic Sachertorte recipe

If you are still looking for the perfect chocolate confectionery, we recommend that you pay attention to the recipe for making the classic Sacher Torte. At the end of cooking, you can enjoy a rich and aromatic 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.
• Heavy cream – 100 grams.
• Honey – 5 teaspoons.
• Cocoa – 6 teaspoons.

Cooking method:

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

Start beating the mass. Once the butter and powder have reached a smooth consistency, start adding the melted chocolate, vanilla extract and salt. Beat the mixture with a mixer.

Separate the whites from the yolks. Add the yolks to the chocolate-butter mixture and continue whisking until completely solidified. In a separate bowl, beat the egg whites and sugar (can be replaced with powdered sugar).

The output should be a very airy mass. Gradually and very carefully begin to introduce the whipped whites into the chocolate-cream mass, slowly stirring with a spoon.

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

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

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

Recipe for Austrian Sacher Torte at home

There are rumors that the authentic recipe for the Austrian cake is known only to the chefs of the famous 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 cake, so that beginners in the confectionery business can prepare the famous chocolate dessert at home.

Ingredients for the crust:

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

Ingredients for glaze:

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

Cooking process:

Melt the chocolate bar in a water bath. In a separate bowl, beat butter and sugar. Add the creamy mixture gradually to the cooled chocolate mixture. Mix until the consistency is homogeneous. Separate the yolks from the whites. Place the whites in the refrigerator for 20 minutes. Add the separated yolks to the chocolate mixture, continuing to beat.

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

To prepare the impregnation, it is not necessary to use apricot jam. Confectioners recommend paying attention to orange, mango and grapefruit fillings. Pass 100 grams of the selected jam through a sieve, adding 100 grams of water. Bring the mixture to a boil. Pour the syrup into the cakes and place them in a cool place. Let's start preparing the glaze.

Mix water and sugar. Place the saucepan on the stove for cooking. Stir the glaze constantly until the sugar is completely dissolved. When the sugar has dissolved, remove the glaze from the stove and add the chocolate pieces into the mixture. Stir the mixture vigorously until it becomes homogeneous. The chocolate glaze is ready, coat with the cake mixture, and enjoy your meal.

How to cook Sachertorte in a slow cooker?

Baking in a slow cooker is particularly fluffy, tender and fragrant. The famous Sachertorte 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 reed.
• 120 grams of butter.
• Chocolate bar.
• 5 eggs.

For glaze and impregnation:

• Apricot jam – 7 spoons.
• Two bars of chocolate.
• Lemon juice.
• Heavy cream.

Preparation procedure:

Melt butter and chocolate in a water bath. Separate the yolks from the whites and beat with half a glass of sugar. Add the mixture to the chocolate mixture and mix well. Sift the flour through a sieve and add it to the mixture. In a separate bowl, beat the egg whites with the remaining sugar until foam forms.

Add protein cream to the dough. Pour the mixture into the mold and bake it on the “Baking” mode for one hour. Don't forget to grease the multicooker pan with butter.

Preparing the impregnation. Pass the jam through a sieve and add water and lemon juice to the mixture. Place the saucepan on the fire and bring to a boil. When the cake is cooked, you can divide it into two parts or leave it whole - it’s a matter of taste. Soak chocolate sponge cake in apricot syrup and let it sit in the refrigerator.

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

You can add vanillin to taste. Remove the cakes from the refrigerator and coat the cake with frosting. The Sacher cake is ready!

Recipe for a Lenten version of Sachertorte

The Lenten version of Sachertorte is just as tasty and rich. And most importantly, the recipe is suitable for the category of people who adhere to fasting. To prepare the confectionery product, you will need:

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

Squeeze lemon and orange juice into a bowl. Add chopped almonds, cinnamon and the zest of one orange. Then add sugar and a couple of tablespoons of sunflower oil to the mixture, and begin 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 mixture. Pour the dough into the mold and bake at 200 degrees for one hour.

The surface of the baked sponge cake should be coated with tangerine jam, and the cakes should be allowed to brew for about an hour. During this time you can prepare the chocolate glaze.

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

Preparing the glaze

There are many options for making Sachertorte icing. However, most sweet tooths 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.

This glaze will turn out not only tasty, but also spectacular. If you do not overheat it, the resulting glaze will be matte. Break the chocolate into pieces and melt in a water bath. Add the cream to the mixture, stirring with a spatula. Add butter to the glaze. The icing for the Sacher Torte is ready!

If you are new to the confectionery business, 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 sponge cake from rising during baking, cover the pan with a layer of foil.
2. Before beating the eggs, be sure to put them in the refrigerator for 20 minutes.
3. To prevent the cake from settling, the protein mass should be introduced into the dough, carefully mixing it with a spoon.
4. To add piquancy 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 Sachertorte is perfect. This confectionery will brighten up a boring day with chocolate notes! And it will also take its rightful place on the holiday table.

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