Sacher-Type Cake

Preparation

1. STEP 1 OF 15

   Remove the butter from the refrigerator and let it soften at room temperature

2. STEP 2 OF 15

   Break the chocolate into pieces, place it in a small pan, add two tablespoons of water, and melt it in a bain-marie over low heat

3. STEP 3 OF 15

   Let it cool

4. STEP 4 OF 15

   Beat the egg whites until stiff peaks form

5. STEP 5 OF 15

   In a bowl, place the butter and work it for a long time until it becomes creamy, then mix in the sugar, the egg yolks one at a time, and the melted chocolate

6. STEP 6 OF 15

   Gently fold the egg whites into the mixture, then add the flour mixed with a packet of vanilla sugar

7. STEP 7 OF 15

   Mix carefully

8. STEP 8 OF 15

   Lightly butter a springform pan, dust it with flour, pour in the mixture, and level the surface with a spatula

9. STEP 9 OF 15

   Bake in a preheated oven at 180 degrees for about an hour and a half

10. STEP 10 OF 15

    Remove, let cool, unmold, and cut the cake horizontally in half

11. STEP 11 OF 15

    In a small pan, heat the jelly and spread it on half of the cake

12. STEP 12 OF 15

    Cover with the other half

13. STEP 13 OF 15

    Prepare the chocolate glaze and brush it over the entire cake using the blade of a knife

14. STEP 14 OF 15

    Let it rest until the glaze has set

15. STEP 15 OF 15

    Accompanying wines: a provocative and pleasant pairing will be with red Vermouth or Barolo chinato; excellent with all rums

Suggestions

• Cake pan

General Information

Analysis

Macronutrients (100 gr)