How To Make The Perfect Sacher Cake: A Step-By-Step Guide

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cake: 120g dark chocolate 120g unsalted butter 100g powdered sugar 6 eggs (separated) 100g granulated sugar 120g all-purpose flour Filling And Glaze: 200g apricot jam 150g dark chocolate 100ml heavy cream

Cake

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Melt chocolate and add egg yolks, chocolate, and powdered sugar to a creamed butter mixture. Stir in flour and beaten egg whites. Bake for 45 minutes at 170°C.

Filling

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cut the cake in half, cover the outside, then sandwich the layers with heated apricot jam.

Glaze

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cover the cake with warm ganache (cream and chocolate).

Set

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Before serving, let cool and chill. For a traditional touch, top with whipped cream.