Who better to interpret the quintessential dark chocolate cake than the “king of chocolate”? Ernst Knam and his Sacher.
Ingredients
- 260 g of butter at room temperature
- 80 g of powdered sugar
- 1 g salt
- 1 vanilla bean
- 240 g of egg yolks
- 260 g of 50% dark chocolate
- 360 g of egg whites
- 360 g of caster sugar
- 260 g of flour
- Acetate sheet with a height of 5 cm
For the chocolate ganache
- 150 g of cream
- 250 g of chocolate
Procedure
Whip the softened butter with powdered sugar, salt and vanilla. Add the egg yolks a little at a time, followed by the dark chocolate melted at 45 degrees. Separately whip the egg whites with caster sugar, then add this mixture to the whipped butter mixture, mixing from top to bottom. Lastly, add the flour. Roll out the sacher mass in a 20-cm-diameter round baking pan (about 5 cm thick) and bake at 180°C for 30 minutes. You will get a disk with a height of 1.5 cm . Let it cool.
Cut the sacher base in half and fill it with about 300 g apricot jam. Spatulate the outside completely with the apricot jam. At this point prepare the Crema Ganache, a sweet cream made from dark chocolate and cream with a thick, velvety consistency.
Bring the cream to a boil, pour over the dark chocolate, make an emulsion and glaze the Sacher with the ganache cream. Place in the refrigerator and when the ganache has set remove the cake from the refrigerator and decorate it with a small cocoa butter border about 2mm thick. The cake is ready to be eaten!
