Cake "Sacher" - the classic recipe

Cake "Sacher" - the classic recipe

We will please fans of homemade cakes and describe the classic recipe "Sacher" cooking chocolate cake.

Cake "Sacher" - the classic recipe


  • natural oil - 180 g;
  • dark chocolate - 65 g;
  • sand Sugar - 145 g;
  • Wheat flour of high grade - 165 g;
  • eggs - 6 pcs .;
  • cognac - 10-15 ml;
  • Vanilla sugar - 5 g;
  • baking powder - 150 g;
  • Cocoa powder - 35 g;
  • apricot jam - 195 g;
  • almonds - '45


  • dark chocolate (quality) - 135 g;
  • tablespoon butter;
  • milk - 75 ml.


Soft mixer, beat butter and sugar. Divide the eggs carefully, separating the white from the yolk. Proteins are temporarily put in the cold. We melt the chocolate, and then Let cool slightly. Mix the chocolate with the oil mass. Pour the brandy, add the vanilla sugar and stir intensively with a mixer until smooth. Without stopping the mixer running, enter the chocolate mass egg yolks and continue beating until smooth process.

Now prepare the dry mixture - almonds clean from the skin and shred blender. And so he was a little softened, before that fill it for 10 minutes with hot water. Sift the flour, saturating it with oxygen, and then mix it with baking powder and cocoa.

Chilled egg whites whisk mixer, starting with a low speed and gradually increasing it. Pour the received weight in sugar and whisk until a solid foam. Approximately half of the resulting mass enter into the chocolate mixture. This also add the flour with baking powder and cocoa. Pritrushivaem chopped almonds and mix gently. Now, finally, we enter into the dough remaining beaten egg whites and stir until smooth. The resulting dough is put in a split mold. Bake the cake about 1 hour at 180 degrees.

Cake "Sacher" - the classic recipe
Then leave the cake ready for 8 hours. This makes it a rest, and then configure themselves with further cutting will not crumble. After that you can start assembling the cake. Cut the cake into 2 parts, a little apricot jam heated. Impregnates them lower the cake, and then cover it with a second Korzh, daubed jam the entire cake, including the sides.

For the glaze melt the chocolate in any convenient way, pour the milk and stir well. Then add the natural oil and stir until smooth. When the glaze has cooled down a bit, we put it on our classic cake "Sacher".

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