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The first is a live trailer
This Wednesday's live broadcast, listening to the suggestions of many students, I chose a Swiss roll. Let's take a look at how the soft, rolled cake rolls are made.
Interested students, you can make an appointment up Ha.
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If you want to make a ranking of "the most classic chocolate cakes", I dare say that the Sacher cake must be at the top.
It's so famous. This is Austria's national cake and can be found in almost every dessert shop in Austria.
The Sacher cakes produced by each dessert shop are more or less different, but what remains unchanged is the rich experience of "chocolate, chocolate, chocolate". The most famous are the productions of the Sach Hotel Cafe and the Demel Cafe (these two companies have fought a lawsuit to compete for whose Sach cake is authentic).
I've posted this recipe before, but the reason I think about posting it again today is that I just saw a comment about this recipe (a lot of the longer comments are drowned out, some of which have only recently been seen).
I was really happy to see this comment.
After returning from a trip to Austria in 19 years, I tried many recipes for Sach cakes at home, and this recipe was the result of many attempts. And getting feedback and affirmation is of course the happiest thing~
【Sacher cake】(8 inch)
ingredient:
Sach Cake:
100 g of butter, 105 g of caster sugar (with butter added), dark chocolate (around 55% with the best cocoa content) 125 g, 5 medium-sized eggs (50 g/piece after hulling), 3 g vanilla extract, 1 g salt, 75 g caster sugar (add egg whites), 95 g of low gluten flour, 20 g of cocoa powder.
Sandwich:
150 grams of apricot sauce, 30 grams of apricot wine.
Dried chocolate dried noodles (Ganache):
Dark chocolate (55% cocoa content best) 180 g, light cream 135 g.
Traditional Saher cake recipes are sweeter and use more sugar. You can reduce sugar according to the tips of the production process. But I've tried many times, and if I lose too much sugar, it feels a lot worse (so I still like sweets). If you prefer sweetness yourself, you can boldly try the unsweetened recipe, paired with a cup of black coffee, and you will find that it is just right!
Production process
Start by cutting 125 grams of dark chocolate into small pieces, heating them in water and stirring until melted into a chocolate liquor. Sift in 20 g of cocoa powder and mix well. Use the resulting chocolate liquid after cooling (be careful not to let the dark chocolate solidify).
After softening 100 g of butter, add 1 g of salt, 3 g of vanilla extract and 105 g of caster sugar (or powdered sugar) and whisk well with an electric whisk. Separate the yolks and egg whites of the 5 eggs, add the yolks to the butter in 3 divided doses and whisk well. Finally, add the previously made dark chocolate liquor and whisk well to make a buttery chocolate paste.
Add 75 g of caster sugar to the egg whites three times and beat them with an electric whisk until wet foam. Low gluten flour is sifted in advance. Then, alternately add the flour and egg whites to the butter chocolate batter. Add about 3 times each (first add flour, mix well, add egg white, then mix well and add flour, and so on until you finish).
After adding flour and egg whites, stir with a spatula, quickly and sharply to avoid egg white defoaming. Finally get a thick cake batter. Pour the batter into an 8-inch cake round mold (the non-stick mold should be coated with a thin layer of butter on the mold wall to prevent stickiness), smooth the surface, and bake.
Places to note:
1, all materials should be used at room temperature. Eggs should be warmed up in advance to ensure that the temperature of all materials is consistent (summer is easy to do, especially in winter, to ensure that the softened butter, chocolate liquor, sugar, eggs and other materials as far as possible at about 25 ° C, when the weather is cold, use the oven to heat the material), chocolate is very sensitive to temperature, if the temperature difference between various materials is too large, it will affect the texture of the final batter.
2, if you do not like too sweet, you can reduce the amount of sugar in the butter as appropriate, up to 25 grams. The amount of sugar added to the egg white should not be reduced, otherwise it will affect the texture of the batter.
The batter should be baked as soon as possible after the batter is made. Preheat the oven to 165°C and bake in the lower layer of the oven for about 40 minutes until the cake is fully bulging, stick a toothpick into the center of the cake, and pull out the toothpick with no residue on it to indicate that it is cooked.
The cake is cooled and released from the mold. Flatten the top and then cut the cake evenly into two pieces.
Then it's time to assemble. We first have to prepare apricot sauce and apricot wine. The two materials I use were purchased locally in Austria last year in Europe. You can buy apricot jam at the supermarket, or.
If you don't have apricot wine, you can replace it as follows: 15 grams of rum + 10 grams of purified water + 5 grams of powdered sugar, mix well.
Prepare the dried chocolate noodles. Cut 180 grams of dark chocolate into cubes and mix with 135 grams of light cream (the amount of light cream used is 75% of chocolate). Heat and stir until the chocolate is completely melted. Cool the chocolate mixture to warm (do not let the chocolate liquor solidify, if you delay too long the chocolate liquor has solidified, you can heat it again).
There are also many Sach cakes that do not use light cream, but use butter instead of light cream to make chocolate noodles. The resulting chocolate dough is thicker, more intense in flavor and thicker in texture. But the heat will also be much higher.
Use a brush to spread apricot wine on the cake slices (both slices of cake must be brushed). Spread apricot sauce on top of one slice of cake and cover with another slice of cake.
Place the cake on a metal rack with an oil-covered baking sheet under the rack to collect the dripping chocolate liquor. The chocolate dough is then poured all over the cake at once, allowing the chocolate liquor to cover the entire cake. If there is an uneven coverage, you can gently shake the cake with a metal rack to make the chocolate liquid evenly covered. Let stand until the chocolate liquor is set.
Insert the cake from the bottom of the cake left and right with two spatulas or scrapers and move the cake into the cake box or plate. The remaining dried chocolates collected are then loaded into a garnished bag, with "Sacher" written on the surface of the cake, or decorated with other patterns.
The cake is sealed and refrigerated in the refrigerator (4 ° C), which can be stored for 2 weeks (without reducing sugar), but the best tasting temperature of the Sacher cake is not 4 ° C (the presence of a large amount of chocolate and butter in the cake will make the cake hard), but around 16 ° C, when the cake will achieve the best softness and hardness, so it can be properly warmed up after taking it out of the refrigerator and eating it again. Enjoy!