Once in 1832, the Austrian diplomat Clemens von Metternich ordered the cooks to prepare an unusual dessert for guests of honor. But that day his chef was sick. In the kitchen was a student 16-year-old Franz Sacher: of the ingredients at hand he cooked what will become a famous Viennese dessert – cake Chocolate sponge cake with apricot jam. друзьями: 
Time: 2 час. 15 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. plus 2 tbsp. l (30 gr.) Room butter temperature plus for lubrication
- 3/4 Art. confectionery flour, plus for sprinkling
- 200 gr. dark chocolate cut
- 1/4 tsp salt
- 3/4 Art. plus 2 tbsp. l powdered sugar
- 4 large eggs, yolks separate from proteins, plus 2 yolks
- 1 tsp vanilla extract
- 1 tbsp. apricot confiture
- 1/4 Art. granulated sugar
- 1/4 Art. water
- 2 tbsp. l dark rum
- 1/3 Art. corn syrup
- 2 tbsp. l water
- 225 gr. dark chocolate, finely chopped
- Whipping cream for decoration
Recipes with similar ingredients: confectionery flour, sugar powder, eggs, vanilla extract, dark chocolate, dark chocolate, Apricot jam, rum
Recipe preparation:
- Preheat the oven to 160 ° C. Oil the bottom and sides demountable baking dish for 20 cm .; cover the bottom with parchment paper. Oil the parchment, sprinkle the bottom and sides with flour, removing excess. Melt the dark chocolate in a suitable bowl in microwave until smooth, stirring every 30 seconds. Allow to cool.
- Make a biscuit. Meanwhile, sift the flour with salt in a medium bowl. In a large container, beat with a mixer at low speed butter and 3/4 tbsp. powdered sugar to mix. Set a moderately high speed and beat until fluffy 1-2 min Add 6 yolks one at a time, then beat in the vanilla. Turn down speed to low and beat melted chocolate. Add sifted flour and beat, mixing everything.
- In a separate large bowl, beat with a mixer on medium 4 egg whites about 30 sec. Add the remaining 2 tbsp. l powdered sugar. Set high speed and beat for about 1 more min. until the proteins become dense and shiny. Working in two approach, mix the proteins in the dough with a rubber spatula.
- Put the dough in the prepared form and bake for 40-45 minutes., until the toothpick after piercing the cake in the center is stay clean. Put on a wire rack and cool for 10 minutes, then remove the sides of the mold and let the cake cool completely. Get it out from the mold and cut with a long serrated knife horizontally in half.
- Prepare the filling. In a small saucepan, combine 1/2 Art. apricot confiture, granulated sugar and water. Bring to mild boiling, stirring until the confiture melts; strain through a fine sieve into a medium bowl and stir in the rum. Gradually spread about 2/3 of the syrup on the slices of the cake, allowing it to soak. Of the remaining 1/2 tbsp. confiture remove large pieces of fruit; spread on the lower half of the cake, top with the second half cut down. With the remaining syrup, grease the top and sides of the cake, let it soak.
- Cook the icing. In a small stewpan, combine corn syrup with water. While stirring, bring to a boil on low heat. Remove from heat and add dark chocolate; stir until smooth until melted.
- Place the cake on the wire rack on the baking sheet. At two or three rounds pour icing on the cake, allowing the excess to drain over to the sides. If necessary, smooth the surface with a pastry putty knife. Refrigerate for approximately 30 minutes. before solidification glaze. Serve the Sacher cake with whipped cream.
