Sacher Cake 

If there is one dessert that I love, it is the Sacher, since I had the fortune to taste a slice of it in the famous bakery in Vienna.

Ingredients:

Sponge cake

• Flour type 00 65g
• Egg yolks 3 (about 60g)
• Albums 3 (about 90g)
• 60% dark chocolate 75g
• Butter 65g
• Sugar 90g
• Icing sugar 25g
• Vanilla pod 1
• Salt a pinch 

 Filling

• Apricot jam 160g
• Icing
• Fresh cream 125g
• Dark chocolate >72% 180g

Procedure:

In a bowl we put 65g of softened butter, the seeds of a vanilla berry, a pinch of salt and 25g of icing sugar and start working with whips until it is smooth and creamy, add the yolks and continue to work for 7-9 minutes.

In the meantime, melt 75g of chocolate in a bain-marie and let it cool by checking the temperature with a thermometer. When it is below 40°C add the melted chocolate to the whipped butter with whips.

In a second bowl, whip 3 egg whites with the whips and when they are well foamed add 90g of sugar twice and continue until they are whipped stiffly.

With the help of a spatula we add the whipped egg whites to the butter and chocolate mixture in two steps interspersed with the addition of 65g of flour well sieved, with a movement from the bottom to the top until we get a homogeneous mixture.

Prepare a buttered and floured cake mould with a hinge of 18-20 cm and pour the mixture taking care not to dismantle it, level and bake in a hot oven for 35 minutes at 180 °C in static mode.

Once baked, we bake and let it cool. Cut the cake in half with a knife and stuff it with 80g of apricot jam, put it back together and cover it with the remaining 80g of jam, on the top and the outer edges.

Prepare the icing, in a saucepan pour 125g of cream and bring it near the boil, add 180g of chocolate and mix well. Let it cool to about 45°C and pour over the cake with a ladle. Pull with a spatula or knife along the icing from the centre towards the edges to obtain a smooth and even covering. 

Let it cool and enjoy.