Vienna Zacher cake
Recipe Recommendations "Vienna Zacher cake"
At the beginning of cooking, turn on the oven to warm up, the desired temperature is 180 degrees.
Grease a baking dish with a diameter of about 25 cm with a minimum amount of oil and line with baking parchment.
Jam is best used with a sour taste to contrast with the sweet chocolate dough. Apricot or currant jam works well.
Cooking the Sacher Sponge-Chocolate Cake
Step 1
Dissolve half of the chocolate taken with the addition of water in a water bath and leave aside to cool to room temperature.
Step 2
Using a mixer, beat the butter and sugar, then add one egg at a time without turning off the mixer.
Step 3
In the resulting mass, very carefully add the chocolate.
Step 4
Mix.
Step 5
Add flour and cocoa to the dough, sifting through a sieve.
Step 6
Stir thoroughly, however, it is not worth stirring the mass for too long so that the biscuit is airy.
Step 7
Place the dough in a baking dish.
Step 8
Send to a preheated oven for baking for an hour.
Step 9
Remove the baked biscuit from the oven, cool and cut into two equal parts lengthwise so that you can grease the lobes with jam.
Step 10
Coat the cakes with the selected filling. In our case, this is jam.
Step 11
You can completely, as in the photo.
Step 12
Let's start making the fondant.
Melt the rest of the dark chocolate in a bowl on a water bath, mixing it with the cream until smooth.
Step 13
Spread the resulting fondant over the surface of the cake.
Step 14
Optionally, decorate the sacher chocolate sponge cake with nuts.
