The best Sacher cuts

Juicy and chocolatey Sacher slices

Sacher slices really are perfect for any occasion. This delicious chocolate cake is a firm favourite with everyone and is great to eat by hand. This also makes it perfect for children's birthday parties, birthdays in general or to take away as a snack. We share our delicious, chocolatey recipe with you. Be sure to try it out and let us know what you think of this recipe.

Most important key data

Quantity: 1 baking tray

Baking time: Approx. 15 to 20 minutes

Temperature: 180 ºC fan oven

Difficulty level: Easy

Shelf life: 3 days

Ingredients

Couverture \| Maracaibo		220 g
Butter \| soft		200 g
Sugar \| part 1		100 g
Egg yolk		8 pcs.
Salt		1 pinch of
Egg white		8 pcs.
Sugar \| Part 2		100 g
White flour		200 g
Cocoa powder		1 TBSP
Baking powder		1 TSP
Redcurrant jam		5-7 TBSP
Cake icing \| dark		500 g

Manufacture

Preheat the oven to 180 ºC top/bottom heat. Place baking paper on a baking tray and place an adjustable baking frame on top .

Melt the couverture carefully over a bain-marie and then leave to cool slightly. While the couverture is melting, you can whip the soft butter with the first part of the sugar until creamy. As soon as the mixture becomes a little lighter in colour, you can gradually stir in an egg yolk until all eight have been used up.

In a separate bowl, beat the egg whites briefly with a pinch of salt and then add approx. 1/3 of the second part of the sugar. Beat the mixture until stiff and keep adding a little sugar until it has been used up. You should end up with very stiff and slightly glossy beaten egg whites.

Now you can slowly stir the liquid, slightly cooled couverture into the egg yolk mixture until you have a smooth mixture. In a bowl, mix the flour with the cocoa and baking powder.

Now add a third of the egg whites to the egg yolk and chocolate mixture and fold in with a rubber scraper. Now sieve in a third of the flour mixture and fold this in with a rubber scraper too. Proceed in this alternating pattern until the egg whites and flour have been used up. Pour the batter into the prepared baking tin, smooth it out with an angled palette knife and bake the cake in a preheated oven at 180 ºC top/bottom heat for 15 to 20 minutes. Leave the cake to cool for approx. 30 minutes after baking. It is best to place it on a cake rack.

Once the cake has cooled well, you can now spread it with the redcurrant jam. Alternatively, you can also use sour cherry or apricot jam. Melt the cake icing over a bain-marie (no higher than 40 ºC) and then pour it over the jam layer. Would you like to draw a nice pattern on the cake icing? Then pour some white cake icing into a cornet and draw fine lines at any distance over the still liquid dark cake icing. For the pattern, you can take a thin wooden stick and draw it lengthways through the icing, first from one side and then from the other. This will create the pattern you see in the picture.

Finally, leave the icing to cool and cut the slices into squares or rectangles of any size. If you heat the blade of your knife, you will get a clean cut edge and the glaze will not break.

Storage & shelf life

The cake will keep for up to 3 days. After that, it unfortunately becomes very dry. You can freeze it for up to 2 months.

Nutrition declaration per 100 g

Posted in: Sweet recipes, Cakes and pastries, Cakes and cupcakes

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The best Sacher cuts

Juicy and chocolatey Sacher slices

Most important key data

Ingredients

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Storage & shelf life

Nutrition declaration per 100 g

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A Mail deliveries

Free delivery

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Search in blog

Latest posts

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The best Sacher cuts

Juicy and chocolatey Sacher slices

Most important key data

Ingredients

Manufacture

Storage & shelf life

Nutrition declaration per 100 g

Related products

Leave a comment

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