Sacher cake

The following ingredients include the Zaher cake recipe: dark chocolate (I used 56%), chicken eggs (medium sizes), sugar, wheat flour, butter, apricot jam (I have home preparation), cream (10% fatty are perfect, but you can take more fatty if desired), as well as vanillin for aroma.

First, we will prepare the dough for the chocolate biscuit. To do this, we will melt 150 grams of dark chocolate in advance, breaking it into pieces and folding it in a suitable bowl. You can drown chocolate both in a water bath on the stove and in the microwave. I do this in a defrosting mode, which is more gentle than, for example, the same warming up. I do not detect time, but just about every 10 seconds I pause and actively mix the chocolate with a fork. Then he melts evenly and does not curl up. The main thing is not to overheat the chocolate, otherwise spoil everything — it will curl up with lumps and there will be no road back.

The melted dark chocolate is completely uniform, smooth and brilliant. While leaving him on the table to cool to room temperature.

Meanwhile, in a suitable bowl, we connect 120 grams of soft (in advance from the refrigerator) butter, 90 grams of sugar and a pinch of vanillin (1 teaspoon of vanilla sugar or a couple of drops of vanilla extract).

We do not rub the oil with sugar at low speed for long. Then we add 6 egg yolks there (put the proteins in the refrigerator) and again beat everything until a more air mass of whitish shade is formed.

Eggs with sugar and butter will increase by 4 times, while grains of sugar will almost dissolve. Add to them melted dark chocolate at room temperature.

You can mix everything until smooth with a tablespoon or spatula, but it is more convenient to do it using a mixer. Just whisk the mass to a homogeneous chocolate color at low speed. So far we will leave the dough.

Next, beat 6 chilled egg proteins. To do this, pour them into the bowl and begin to beat them first at low speeds, gradually increasing the speed to medium. We continue to whip at an almost maximum speed for another minute or two. In the process of whipping, pour the remaining sugar (90 grams) along the tablespoon. We increase the speed of the mixer to maximum and beat the meringue, not forgetting about sugar. If you use a planetary mixer, it turns out much easier, because your hands are free. Beat the proteins with a hand mixer as if we draw an eight or a sign of infinity. This is necessary so that the mass is beaten evenly. Ready whipped proteins perfectly keep the shape, the mass is thick, quite dense, brilliant and resemble the basis for the baking of meringue. If you are not sure whether the proteins were beaten, just turn the bowl upside down — the proteins should not move a millimeter. Is it risky? No, if everything is done correctly!

Now we are returning to the chocolate dough for the biscuit. In parts (once over 3-4), we introduce 150 grams of sifted wheat flour of the highest grade into it, interfering with a spatula or tablespoon.

Also add in portions and well -beaten egg whites with sugar, interfering them carefully, but at the same time quite quickly in the dough. Movements should be directed from the bottom up, as if folding. Only with the proper introduction of proteins, your dough will remain air, and the finished biscuit will not settle after baking. In no case do not try to mix everything with a mixer, otherwise you will get not a porous biscuit at the exit, but a flat chocolate pancake — you just release all air bubbles from the dough.

See what airy, practically weightless dough for the cake is the Zacher! It is still quite light, but after baking it will darken.

By tradition, I biscuit biscuit exclusively in a slow cooker, since there they always enter excellent. I shift the dough into the bowl, the walls and the bottom do not lubricate with oil.

The dough is far from liquid, it holds its shape perfectly, so it must be reduced with a spoon or spatula.

Bake this fragrant chocolate biscuit in a slow cooker on the baking mode for 1 hour. However, the cooking time may vary, since the power of electrical appliances is different for everyone. Be sure to check the readiness of the biscuit using a wooden skewer or toothpick. Unlike a simple biscuit, this baking should be slightly wet in the middle — a wooden beam comes out of them with small adapted lumps. But not raw test, feel the difference. Just if the skewer comes out completely dry, then the biscuit will be dry, and we need juicy. Therefore, start checking about 10 minutes until cooked.

We give the finished chocolate biscuit for 10 minutes to relax in uniform, and then take it out using an insert for cooking for steam. Completely cool the finished pastries.

After that, we cut the biscuit along in half with a sharp knife (a knife-pila for bread is best suited) or threads.

250 grams of apricot jam should be made smooth and homogeneous, for which we wipe it through a sieve or punch it with a submersible blender.

We smear the lower cake part of the apricot jam so that the layer is even.

Put the second chocolate cake and also lubricate it with jam. Not only the top, but also sides. While putting the cake in the refrigerator so that the jam froze a little.

Meanwhile, we will prepare the chocolate icing, which we will cover the Zaher cake. Pour 100 milliliters of cream into a small bowl and put 50 grams of butter there. These two ingredients need to be heated well, while not to boil. It is most convenient to do this in a microwave oven in the heating mode. On the stove in a saucepan, too, everything will turn out quickly and simply.

Now in a burning (but not boiling) liquid we put 150 grams of dark chocolate and very intensively begin to mix everything with a fork. In contact with hot cream, chocolate slices instantly melt. But remember that the temperature is quite high, so you need to constantly interfere so that the chocolate does not curl up.

Literally after a couple of minutes it will turn out completely homogeneous, smooth and shiny chocolate icing. Let her stand for 5 minutes to thicken a little. I just took the bowl to the balcony for this time.

We take out a blank for the cake Zaher from the refrigerator and cover it from above and from the sides of cooled chocolate icing. The remains that are glass are again applied to the top of the cake. It turns out more than a decent layer — the shocolics will accurately appreciate.

If desired, you can, of course, decorate the finished cake Zaher — for example, make the inscription on top with melted chocolate or draw patterns. I decided to leave it so ascetic and strict — glossy flat glaze and so looks great. We put the cake in the refrigerator so that it is saturated for several hours. Personally, I have not been waiting for so long and cut it immediately after cooking — this can be seen at the cut of the glaze, which has not yet been completely frozen. Having tried this dessert the worst and after 8 hours in the refrigerator, I can say that in the second case the cake is still juicy and more saturated in taste.

Serve the cake of the hazel with whipped cream or a ball of cream ice cream (and even better than a real seamy). A wonderful cake, fragrant, incredibly chocolate, juicy and really melting in the mouth. If you have never been prepared at home, be sure to make up this annoying misunderstanding.