The world's best chocolate cake, Sacher, has an adventurous history. But what's the real secret and story - the recipe and even a slice of cake are included!
Chocolate pastry base, sweet, slightly tart peach jam and another layer of dark chocolate on top. Dense, creamy, chunky and sticks to the roof of your mouth. Usually marked with a beautiful emblem on each slice of the cake itself, it is highly prized in the confectioner's display case.
The fatal flaw of Sacher cake
The inventor himself wanted to avoid the one thing that could not happen in this cake, that any bite of it would be stiflingly dry. The pastry should be luscious, almost succulent, the peach jam dense and slightly tart, and the chocolate glaze on top should be high in cocoa, slightly bitter but creamy. If the cake is well made, it will stay moist for a week, if not getting more succulent by the day from the jam it absorbs. We rarely make it at home because we'd rather eat 1 slice than the whole cake for a week, so many people search for the perfect cake. the possibility to order.
Why did they swear?
It so happened that in 1832, Franz Sacher, a young confectioner, was only 16 years old when he created a chocolate cake in Vienna at Metternich's request. The prince's confectioner fell ill, giving young Sacher the chance to prove himself. His instructions were simply: make it simple, great and not embarrassing. And so it was, between a cocoa pastry base and peach jam with chocolate sauce. This is what the pastry chef called himself, Sacher cake. Later, his son Eduard Sacher improved it a little and started selling it in his own bakery. This became quite a controversy, because the father Francz died early and his wife was very suddenly angry. Many remember her as always smoking cigars, swearing and shouting at everyone, including her son. Almost bankrupted by their vehemence and their less than strong business acumen, they managed to recapture the confectionery, or at least continue to use the original Sacher cake recipe and name. Litigation is now a thing of the past, and the recipe and its sale are available to anyone.
The original recipe
Ingredients:
7 egg yolks, 150 grams soft butter, 125 grams icing sugar, 200 grams dark chocolate, 1 packet (8 grams) vanilla sugar, 7 egg whites, a pinch of salt, 150 grams flour, 150-200 grams apricot jam for the filling. A little more flour and butter to grease the mould, you can even add rum to taste. A little water to mix the ingredients for the dough and finally whipped cream for decoration and consumption.
(Source: www.austria.info)
