[Sacher Torte: the most famous viennese cake became the dream of all lovers of dark chocolate. A delicacy consisting of a pan of chocolate Spain, a soft apricot jam and a dark chocolate glaze that is eaten accompanied by whipped cream and good coffee. We don't want the Viennese, but we Italians prefer the espresso to the long one. I must add that I used a little syrup to make softer the sponge cake: the original recipe didn't expect. I really love the Austria and Vienna in particular, I have been there several times because I speak German and I made some trips to practice language and I had the original Sacher, the hotel Sacher (What time does also lightened, in version finger food, in version mousse: modern times!!). The first time I tasted on a trip with my mother, My father and my brother, a lovely trip that I will always remember. With this recipe I participate in the contest ' I cook…International’ the blog ' Softly inventing’
Ingredients for a cake pan of about 20 cm:
for the sponge cake Spain
- 185 grams of eggs
- 235 grams of sugar
- 12 grams of honey
- 200 grams of flour
- 25 grams of cocoa powder
- 25 grams butter melted
- 50 grams of egg white to assemble
for the topping
- 300 grams of apricot jam
for the icing (chocolate ganache)
- 200 grams of cream
- 250 grams of dark chocolate at 65%
- 30 grams of sugar
- 30 grams of butter
for the syrup
- 100 ml of water
- 130 grams of sugar
- 30 ml rum
Preheat oven to 190 degrees static. In a large bowl, whisk the eggs with long 210 grams of sugar (I recommend you use an electric mixer) and honey. Combine flour, sifted together with the cocoa powder. Whisk the egg white with 25 grams of sugar and add to egg mixture stirring floor with a movement from top to bottom. Finally, Add the melted butter. Grease and flour the cake pan and pour the mixture. Bake for 25 minutes.
Meanwhile, prepare the syrup: put the water and sugar in a saucepan and bring everything to a boil. Turn off the heat and add the rum. Allow to cool.
When the cake is cold, cut into three layers, generously wet the first layer and stuff it with a thin layer of apricot jam. Overlay the second layer, wet it and apply a second layer of jam and cover with the last layer. Soak this third layer and spread a light veil of Marmalade on the surface, taking care to spread the jam even on the outer edge of the cake.
For the ganache: make into small pieces on dark chocolate and cut the cold butter, diced; put into a casserole cream and sugar and bring to a boil. Pour the boiling cream over the chocolate, stirring quickly until the mixture is thick and creamy; Finally, Add the butter, stirring constantly. Frosting the cake with chocolate ganache. To pay the better the ganache on top we recommend to put her on an elevation above a baking pan and pour the ganache from above, making sure that the cake is coated evenly. Let it sit for a few minutes and chill for at least two hours. Serve the cake accompanied with whipped cream.
THE PAIRING: with a classic viennese pastry we suggest a match a little’ complex but worth trying. We chose a Torcolato di Breganze (province of Vicenza) produced by Vespaiola 100% grapes to wineries Maculan: a wine with a good sugar content, intense aromas of honey, wood and vanilla with a good body, capable of tackling the roughness of chocolate.