Chocolate cake "Sacher" classic

Method

1. 01

   Here's the ingredients for the Sacher cake.

2. 02

   For the test, soften the butter and melt the chocolate. I used to melt them at low power in the microwave cycle of 20-30 seconds, after surviving and stirring, i.e. on my mikra it is 50-60, while the maximum power is indicated by it - 100.

3. 03

   To the chocolate-oil mass, add sugar, almond extract and alcohol and stir.

4. 04

   Separate the proteins from the yolks and introduce one yolk delicately stirring.

5. 05

   Then add the flour mixed with baking powder and cocoa.

6. 06

   Stir everything into a homogeneous lush mass.

7. 07

   Squirrels whipp to pomp and enter them into the dough carefully intervening.

8. 08

   Lubricate and, if desired, sprinkle the cocoa form, transfer the dough into it. Bake at 180 degrees for about 40-45 minutes, do not overdry!

9. 09

   The finished cake is allowed to cool completely and it is recommended not to touch it even for 8 hours. But I cut it in 2 hours and cut a part of the little dome too to make the cake flatter. Jam one of the crusts that will be the bottom. I have jam with apricot pieces, but it's liquid, better like a thick confit, but it's delicious - all sorts of things :

10. 10

    The chocolate icing. Combine in a pan or sothenic sour cream, sugar, vanilla sugar, cocoa and pieces of chocolate.

11. 11

    Put on a medium fire and mix thoroughly, then add the fire and bring to the boiling point, immediately remove from the fire.

12. 12

    And you get a glossy, rich chocolate glaze.

13. 13

    Fold the cakes on top of each other and smear them with chocolate glaze.

14. 14

    With a knife or spatula, align the icing on the surface of the cake in a simple or somehow artistic way. For me, design is the weakest part, so I do minimal design, and for a Sacher cake, there is nothing special. Then I sprinkled some sugar around the edges.

15. 15

    Give the cake a little time to soak up and treat it! Have a nice tea!