Download "Шоколадный Торт "Захер" | Sachertorte Recipe, English Subtitles"

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Sachertorte Recipe

Sacher Torte

Захер

захєр

Torte (Food)

Cake (Type Of Dish)

домашний торт

торт

тортик

торт рецепт

выпечка

как печь дома

десерт

вкусный

еда

крем

как приготовить

как сделать торт

вкусный торт

шоколадный торт

что приготовить на новый год

Food (TV Genre)

сладкое

cake

рецепты тортов

торты рецепты

домашние тотры

торт пошагово

торт захєр рецепт

шоколадныйторт

захер

sachertorte

00:00:03

Today we'll cook a famous cake "Sacher".

00:00:07

There are many recipes of this cake and everyone says his recipe's the best one.

00:00:14

I won't say that. But we are going to cook a tasty "Sacher".

00:00:18

It's hard to say which recipe is perfect and correct.

00:00:27

It's a delicious chocolate cake with tasty apricot jam and tasty alcohol. Let's get started!

00:00:52

Let's prepare a mold. I'll take the one of 20 cm in diameter.

00:00:58

You can take a mold up to 24 cm in diameter. If you use a bigger one the cake will be lower.

00:01:07

Cover the mold's bottom with parchment and grease the parchment and the sides with butter or sunflower oil.

00:01:14

Preheat the oven to 340-350F.

00:01:18

00:01:25

Take 6 eggs of room temperature and separate egg whites from yolks, put them in different bowls.

00:01:34

We will beat up both egg whites and yolks.

00:01:39

Beat the egg whites at low speed to light foam.

00:01:51

Egg whites are ready. Add vanilla sugar there. Or a pinch of vanilla.

00:01:58

Add all the sugar here and beat up until the steady peaks.

00:02:05

Time of beating will depend on the kitchen machine, but the main thing is to make sure that the sugar has dissolved and you've got lush mass.

00:02:13

The egg whites are ready. Look at this thick mass. Now let's get down to yolks.

00:02:21

Take soft butter. I'll beat it with blender.

00:02:35

Beat it for several minutes until light.

00:02:45

The butter has got white and puffy. Add sugar powder in it.

00:02:56

I beat sugar powder with butter for not less than 2 minutes. Firstly, the butter gets glazed, pearl, attractive.

00:03:06

Secondly, the whole mass gets even whiter.

00:03:10

Add the yolks in this mass. Beat them one by one, or add 3 yolks, and then 3 more.

00:03:18

I'll add the next yolk every 30 seconds.

00:03:30

What a beautiful mass of vanilla color.

00:03:38

Put aside the butter and take black chocolate. I'll use 72% chocolate.

00:03:47

Melt it in the microwave or on bain marie.

00:03:50

If you melt it in your microwave, open it every 20 seconds and stir the chocolate to prevent it from boiling.

00:03:59

Now the chocolate is liquid. It is not supposed to be hot.

00:04:04

Add all the chocolate in the butter and beat with mixer until smooth.

00:04:22

Transfer this mass into another bowl

00:04:27

because now we're going to add the egg whites, and such chocolate-butter layers can be fastidious.

00:04:38

To make everything right, you need to put light component into a heavy one, in this case you are supposed to input light egg whites into the heavy cream.

00:04:48

Take several big tablespoons of egg whites and stir it thoroughly in one direction until we get smooth mass.

00:05:05

Step by step, input all other egg whites.

00:05:20

Add another portion of it.

00:05:29

After that transfer the mass to a large bowl for mixing with flour.

00:05:42

Sift the flour into this nice mass. You can preliminary sift if for several more times.

00:05:51

Now stir everything up with flour until smooth. The dough is ready.

00:06:02

Put the dough in the mold and spread it over.

00:06:06

Make a small deepening in the middle to avoid a "high top" when baking.

00:06:18

Put the layer to the preheated oven for an hour.

00:06:27

Test it with a toothpick from time to time so that there is no wet dough.

00:06:31

Take the layer out of the oven. It's burst on one side but there is no "high top" in the center.

00:06:37

Check it with a wooden stick. Pierce the layer, the stick is dry, so it's ready.

00:06:44

Now let's separate the cake from the mold with a knife. It's quite easy for we've greased the mold with oil.

00:06:54

Let's remove the side part of the mold very carefully.

00:07:01

The mold is almost clean. Look how high the layer is.

00:07:11

It's almost 5 cm high.

00:07:19

Turn the cake upside down. Remove the bottom and the parchment.

00:07:28

Now I'll put some pressure on it to flatten that "high top".

00:07:33

I'll do it with a help of cutting board.

00:07:40

I'm going to leave that cake for 4-6 hours until totally cold.

00:07:45

If you bake it in the morning, in the evening you can finish it. As it's evening now, I'll leave it to the morning.

00:07:51

The layer has cooled down. Now I'll cut it into 2 parts.

00:07:55

First I'll cut the "high top". Not much of it.

00:08:05

To cut the layer as flat as possible, I'll use a toothed knife and a ruler and make a cut on the height of 2.5 cm.

00:08:21

Now I'll use those small cuts to flatly separate the two layers.

00:08:31

You can use a thread instead. I prefer thread for cutting biscuits.

00:08:36

As for such high layers, it's more convenient for me to cut them with toothed knife.

00:08:45

00:08:53

00:09:00

First I make a deeper cut on one side, then turn it and make the same cut on the other side.

00:09:07

Like so. Then even deeper.

00:09:12

Now I'm cutting it through.

00:09:18

I turn the upper layer upside down. Now we have two equal halves.

00:09:22

Now let's take apricot jam. Make sure there is no fruit pieces in it.

00:09:31

If you have a jam with pieces of fruits

00:09:40

blend it until smooth.

00:09:46

I'm adding water and cognac or brandy here.

00:09:52

Or apricot liquor, it will be even better.

00:09:58

Or you can mix apricot jam with orange jam in equal parts.

00:10:08

Or you can take some orange confiture and mix it with orange liquor. That will also deliver good taste.

00:10:16

But it's quite difficult to buy orange and apricot liquor, so I use cognac.

00:10:21

I often use cognac for bakery food, in particular for cakes. It's a sure option.

00:10:30

So I add the cognac to the jam and put the mixture on the stove. It should be stirred until smooth.

00:10:40

Now the mixture is going to boil. The alcohol will evaporate, and the mixture will turn into confiture. I don't add either sugar or anything else here.

00:10:50

The mixture is supposed to boil for some time and become smooth. It is used hot.

00:10:58

I wait until it starts boiling, let it boil for 2 minutes and turn it off.

00:11:06

I impregnate the layers with the hot confiture at once.

00:11:15

It is boiling confiture that impregnates the layers so good. And the more we'll impregnate it, the juicier the cake will be, for there is no cream in this cake.

00:11:34

After impregnating the two halves, let us put them together.

00:11:39

Now let's take a silicone brush (spoon is not too convenient for that) and cover the cake with the confiture on the top and on the sides.

00:11:55

Put the cake into the fridge for 15 minutes to let the apricot layer congeal. Meanwhile we will cook fondant.

00:12:03

Now we need to heat up the dairy cream. It should be hot but not to boil. Add the chocolate to the hot dairy cream.

00:12:11

Stir it until the chocolate melts. Decrease the temperature. Chocolate and cream should not boil.

00:12:18

Add a piece of butter here and stir again. The mass becomes glazed.

00:12:27

Now pour the chocolate on the cake that has been preliminary put on a rack.

00:12:33

Put a piece of parchment under the rack.

00:12:41

Spread the chocolate carefully all over the surface.

00:12:46

00:12:58

After the top chocolate layer has congealed,

00:13:03

I take a culinary bag, add a couple of tablespoons of chocolate there, cut off the edge and write the cake's name on top.

00:13:11

Usually this cake is not decorated with anything else.

00:13:16

The letters can be located in the middle or closer to edges.

00:13:21

Sometimes they divide the cake into portion pieces and write "Sacher" on each of them.

00:13:52

Do not transfer the cake to the fridge at once. Let it stay on the table for several hours

00:13:58

to let the confiture impregnate the layers, and then you can put it in the fridge.

00:14:16

I've cut the cake. Look at the layers.

00:14:20

I often see the pictures of this cake on the internet with very hard layers.

00:14:29

If you cook it in the way I showed you, step by step, you will get tasty and tender chocolate dough.

00:14:41

I wrote "Sacher" on the piece.

00:14:46

It looks more attractive.

00:14:53

Here is this cake on the inside. It's rather high,

00:14:57

so you can cut it into small pieces for your guests. It will be enough for them because one cannot eat a lot of chocolate cake at once.

00:15:06

At last I'm going to taste it. It's just amazing.

00:15:11

By the way, the chocolate that has flown on the parchment can be melted and used for topping the cake with the second layer.

00:15:19

The thicker the chocolate level is, the tastier.

00:15:23

I have some chocolate left and I used it for writing the cake's name.

00:15:33

First you can train how to write on parchment, and then write on the cake.

00:15:40

Try it, and you will succeed.

00:15:43

The chocolate smells marvelous.

00:15:50

00:15:58

Very soft.

00:16:00

It's all chocolate, inside and outside.

00:16:05

I can feel the apricot jam. There's not too much of it. Very delicious.

00:16:15

I like this cake. But I would like it to be some more juicy.

00:16:24

I would impregnate each layer with syrup. Say, I would evaporate cognac with sugar and impregnate it.

00:16:34

But this is the classic recipe. Though the layer itself is not dry.

00:16:39

It's rather wet.

00:16:45

I like it very much. Really delicious cake. And the puffy layers are amazing.

00:16:51

This was the recipe of the classic "Sacher" cake. Feel free to try it!

00:16:55

Thank you for being with me today! Cook the cake and write your feedback in the comments.

00:16:59

Like and share this video. Bye!

Description:

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