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The best Sacherschnitte

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Juicy and chocolatey Sacher slice

Sacherschnitten are really suitable for any occasion. This delicious chocolate cake is simply loved by everyone and is great to eat by hand. This makes it perfect for children's birthdays, birthdays in general or to take away as a snack. We're sharing our delicious, chocolatey recipe with you. Be sure to try it out and let us know what you think of this recipe.

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Most important key data

Quantity: 1 baking tray

Baking time: Approx. 15 to 20 minutes

Temperature: 180 ºC convection oven

Level of difficulty: Easy

Shelf life: 3 days

Ingredients

Couverture | Maracaibo220 g
Butter | soft200 g
Sugar | part 1100 g
Egg yolk8 pcs.
Salt1 pinch
Egg white8 pcs.
Sugar | part 2100 g
White flour200 g
Cocoa powder1 TBSP
Baking powder1 TSP
Redcurrant jam5-7 TBSP
Cake icing | dark500 g

Production

Preheat the oven to 180 ºC top/bottom heat. Put a sheet of baking paper on a baking tray and place an adjustable baking frame on top.

Melt the couverture carefully over the bain-marie and then let it cool slightly. While the couverture is melting, you can beat the soft butter with the first part of the sugar until creamy. As soon as the mixture becomes a little lighter, you can gradually stir in an egg yolk.

In a separate bowl, beat the egg whites briefly with the pinch of salt and then add about 1 third of the second part of the sugar. Beat the mixture until it is nice and stiff and keep adding a little sugar until it is used up. You should end up with a very stiff and slightly shiny beaten egg white.

Now you can slowly stir the liquid, slightly cooled couverture into the egg yolk mixture until you get a smooth mixture. Mix the flour, cocoa and baking powder in a bowl.

Add a third of the beaten egg whites to the egg yolk and chocolate mixture and fold in with a rubber scraper. Now sift in a third of the flour mixture and also fold it in with a rubber scraper. Continue alternating until the egg whites and flour have been used up. Pour the batter into the prepared baking frame, smooth it out with an angled palette and bake the cake in a preheated oven at 180 ºC top/bottom heat for 15 to 20 minutes. Leave the cake to cool for about 30 minutes after baking. It is best to place it on a cooling rack.

Once the cake is well cooled, you can spread the redcurrant jam on it. Alternatively, you can use sour cherry or apricot jam. Melt the cake glaze over a bain-marie (not higher than 40 ºC) and pour it over the jam layer. You want to draw a nice pattern on the cake icing? Pour some white cake icing into a cornet and draw fine lines at any distance over the still liquid dark cake icing. For the pattern, you can take a thin wooden stick and draw it lengthwise through the icing, first from one side and then from the other. This will create the pattern you see in the picture.

Finally, let the glaze cool down and cut the pieces into squares or rectangles of any size. If you heat the blade of your knife, you will get a clean cut edge and the glaze will not break.

Storage & Shelf Life

The cake keeps for up to 3 days. After that, unfortunately, it becomes very dry. You can freeze it for up to 2 months.

 
Posted in: Sweet recipes, Cakes and pastries, Cakes and cupcakes

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