Name: Forki-adapted Sacher Cake
Yield: 1 24 cm Ø
Ingredients: 80 g butter; 70 g icing sugar; 125 g XL egg yolk; 150 g XL egg white; 80 g coating chocolate; 70 g white sugar; 80 g low-protein flour; 3 g leavening agent; 200 ml mineral water; 150 g powdered sugar; 90 g apricot jam; 150 g apricot jam; 140 g heavy cream; 120 g coating chocolate; 40 g butter; 120 ml heavy cream; 180 g sugar; 145 ml mineral water; 60 g cocoa powder; 6 g gelatin

Forki-adapted Sacher Cake

A 24 cm diameter Sacher cake, with a chocolate base, syrup and apricot jam filling, chocolate coating, and a final shiny glaze. It is best to make the cake the day before and add the coating the following day.

Yield: 1 24 cm Ø

Ingredients

Servings

Measurement units

Cake batter ingredients

For a 24 cm Ø pan.

80 gbutter
70 gicing sugar
125 gXL egg yolk
150 gXL egg white
80 gcoating chocolate
70 gwhite sugar
80 glow-protein flour
3 gleavening agent

Syrup and filling ingredients

200 mlmineral water
150 gpowdered sugar
90 gapricot jam
150 gapricot jam

Coating ingredients

140 gheavy cream
120 gcoating chocolate
40 gbutter

Ingredients for the final shiny glaze

120 mlheavy cream
180 gsugar
145 mlmineral water
60 gcocoa powder
6 ggelatin

Nutritional Information

Per 100 g

Calories

283 kcal

Protein

5.4 g

Fat

15.3 g

Carbohydrates

34.2 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

The day before: preparing the base

Leave all the ingredients at room temperature about 4 hours beforehand.
Line the base of the pan with baking paper.
Grease the base and sides of the pan with butter and lightly flour them.
Leave the pan in the refrigerator until it is time to fill it.
Preheat the oven to 180 °C at least 30 minutes before baking.
Melt the chocolate in a bain-marie.
Put the softened butter and icing sugar in a bowl, and mix them well with whisks until you obtain a creamy texture.
Separate the yolks from the whites and set each part aside separately.
Add the yolks to the butter one at a time, while stirring with the whisks.
Add the chocolate to the bowl and stir with the whisks until you obtain a smooth, shiny cream.
Transfer the mixture to a large bowl and set it aside.
Separately, whip the whites at medium speed until foamy.
Gradually add the sugar while continuing to whip them, until you obtain a peak that holds its shape but is not excessively stiff.
Fold 1/4 of the meringue into the bowl of chocolate and stir without hesitation to incorporate it well.
Set aside the remaining 3/4 of the meringue for now.
Gradually incorporate the sifted flour and leavening agent into the bowl of chocolate, stirring gently with a flexible spatula.
Once all the flour has been incorporated, add the remaining 3/4 of the reserved meringue, patiently and gradually. Stir gently with a flexible spatula, from the bottom upward and from the center toward the edges, while turning the bowl.
Bake at 180 °C for about 30-35 minutes.
After 30 minutes, check for doneness by inserting a wooden skewer into the center of the cake to verify whether it comes out dry.
Let it cool before unmolding it.
You can let it cool upside down, with the base of the pan on top, to try to make the top of the cake flatter and more level. If you do not do this, it is not a problem: if it is slightly misshapen, it can be fixed once cold.
When cold, unmold it and leave it in the refrigerator until thoroughly chilled or until the following day.

The following day: cutting the cake and evening out the sides

When it is cold, you can cut the cake.
The top and bottom surfaces should be as flat and even as possible.
If the top surface is more or less flat, turn the cake over so that the base becomes the top surface and the top surface becomes the base.
If the top surface is very uneven, remove a layer to level it.
To cut the layer, it works very well to first mark a channel around the cake with a knife, at the point where you want to make the cut.
Then, use fishing line or 3 or 4 lengths of twisted sewing thread for greater strength, long enough to go around the cake. Pass it through the channel, forming a loop that closes in on itself when you pull the ends.
Pull the ends and the cake will be cut evenly.
Use the same channel-and-thread-loop procedure to cut it in half.
In any case, the base of the cake must always become the top surface, because it is the smoothest, and the top surface, once fixed, must become the base of the cake.

Prepare the syrup and filling

Bring the powdered sugar and water to a boil.
Let it cool and add the apricot jam.
Using a silicone brush, brush the inner surfaces of the cake and the sides with the syrup.
Let it rest for about 2 hours so that it absorbs the syrup before adding the jam filling.
Using a knife, mark a grid on the surface of the cake that will be filled.
Fill it with jam and spread it with a spatula.
Cover the cake with the other half.

First coating

Boil the heavy cream in a saucepan.
Remove it from the heat, add the chopped chocolate, and stir until it has melted completely.
Add the butter and stir until incorporated.
Place the cake on the base of the pan so you can handle it comfortably.
Place the cake on top of a jar and put a large plate underneath to collect the excess chocolate.
Let the chocolate cool to 41 °C.
When it is at 41 °C, coat the cake starting from the center and moving toward the edges.
Level the coating with a long spatula or a long knife.
Leave the cake in the refrigerator for 2 hours.

Final shiny glaze

Hydrate the gelatin sheets in very cold water a while beforehand.
Heat the heavy cream, water, and sugar in a tall pot until it comes to a boil.
Add the cocoa powder and cook it until it reaches 103 °C (63 BRIX), stirring constantly with whisks.
Transfer it to a glass bowl and let it cool until it reaches 60 °C.
When the temperature drops to 60 °C, add the hydrated, well-drained gelatin, stirring with hand whisks.
Homogenize the chocolate with the immersion blender switched off inside the saucepan, without lifting it from the bottom. Run it briefly without moving or stirring it; switch off the immersion blender and remove it once it is off.
Stir the chocolate gently and very slowly with a hand spatula, to release any remaining air bubbles.
Let it cool to 30-31 °C.
Pour it over the cake, starting from the center and moving toward the edges.
Run the blunt side of a long knife over it to smooth the surface and remove the excess glaze.

Recommendations & Tricks

You can let the cake cool upside down, with the base of the pan on top, to try to make the top surface flatter and more level.
The coating must be added the following day.
The cake must be cold for the coating to set properly.

Original recipe

View or download the original PDF document.

Download PDF