The new leader "Inspector" Yulia Pankova prepared for readers kolobok.ua recipe for the perfect festive chocolate cake.
This is a typical dessert of the Viennese cuisine at the same time one of the most popular cakes in the world. The invention Austrian pastry chef and Frans Sacher.
Secrets of cooking chocolate cake "Sacher" shared exclusive leads "Examiner" and gastro-blogger Julia Pankov. She admits that only uses chocolate as an ingredient for desserts.- I rarely used in cooking chocolate. This happens when the cook or fondant cake "Sacher". Separately, it is not it, because, frankly, not very much, - said Julia.
Ingredients for cakes:
- 200 g - Bitter chocolate
- 8 - egg yolks
- 125 g - butter
- 10 - Eggs
- 140 g - Sugar
- a bag of vanilla sugar
- 125 g - flour
Ingredients for the glaze:
- 150 g - Chocolate
- 250 ml. - cream
- 180 g - sugar
- a bag of vanilla sugar
- 100 g - apricot marmalade
Prepare the dough for cakes:
Preheat oven to 180 degrees. The bottom wall and two circular forms lay culinary parchment and rub them with oil. In a water bath to melt 200 g of the broken into pieces of dark chocolate. Beat 8 egg yolks, add to it 125 g of butter-oil fondue (melted to the consistency of cream) and the melted chocolate. Proteins 10 eggs whipped into a thick foam, add 140 g of sugar with a little vanilla, continue beating. Massa must keep fit and stay absolutely still.
One third of the beaten egg whites into the yolk to enter the mass here and gradually add the remaining whites. Pour the sifted flour - 125 g The whole mass of mix so that the white marks disappeared from the flour evenly on the forms. Bake in the oven until the dough is sufficiently dry and loose. Get cakes from the molds and allow them to cool.
Cooking chocolate glaze:
150 g of chocolate (the broken into pieces) to melt the low heat, stirring constantly.
250 ml whipping cream 180 g of sugar, vanilla sugar added to the melted chocolate. Cooking 5 min., No mixing.Beat egg, add the 3 tablespoons of chocolate, pour into a saucepan - cook 4 minutes. Allow to cool to room temperature.
On one of the cakes to lay out an even layer 8 tablespoons frayed through a sieve apricot marmalade, cover the second Korzh. Cover the cake with chocolate icing, carefully zaglazhivaya metal spatula. Put the cake on a serving plate and place 3 hours in the refrigerator to frozen glaze. Get half an hour before eating.
Sweet day!
