:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/9asTmLNtXiaiGuMQpn1p/68fb20be7015f53cf41052f183c101.jpeg "Special Sacher cake")
Source: Pixabay: lucas_holiday
Special Sacher cake
All in all, making a Sacher cake is a time-consuming process that requires a lot of patience and attention, but the end result is worth all the work!
Ingredients
- 140 g crystal sugar
- 140 g butter
- 5 egg
- 130 g dark chocolate
- 1 dl rum
- 70 g self-rising flour
- 2 tablespoon Cocoa powder
- 140 g peach compote
- Icing sugar on top
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Directions
I melt the chocolate, but I am careful not to make it too hot, because the chocolate burns easily. Meanwhile, I mix the butter with the sugar until fluffy, first the butter and then little by little I add the sugar. I then add the egg yolks one at a time, followed by the chocolate and rum.
I start preheating the oven to 180 degrees. Beat the egg whites until stiff peaks form, then carefully add them to the chocolate mixture. I add the flour and cocoa powder and mix everything together. Pour the mixture into a prepared cake tin and bake for about 40-45 minutes. Always do a pin test to make sure it's cooked through!
When the cake has cooled, I spread the top with peach jam and sprinkle with icing sugar. It's important that the cake is completely cool before you spread the jam on top, and the icing sugar brings out the intense flavour of the chocolate even more.
I store the sachertorte in the fridge for at least a day before slicing. During the time in the fridge, the flavours of the cake come together and it becomes much more delicious.
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