An eternal classic for all chocolate lovers! The combination of creamy, light chocolate sponge and apricot jam is a real winner. There are countless recipes for this particular cake, and this is my take on it. The sponge is moist enough as it is, however, layering the slightly warm sponge and warm jam is what brings it to the next level. The chocolate glaze brings the flavors together and the cake also pairs well with a spoonful of whipped cream.
You can also exchange the classic Sacher cake for a BAM chocolate cake.
Makes: 8 slices.
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Ingredients for Sacher cake
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4 eggs (medium-sized)
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140 g melted and cooled butter
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150 g BAM dark chocolate drops
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60 g powdered sugar
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80 g granulated sugar
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80 g all purpose flour
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20 g BAM cacao powder
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2 pumps BAM vanilla paste
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200 g apricot jam (130 g for filling, 70 g for coating)
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200 g BAM dark chocolate drops
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50 g butter
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4 tablespoons oil
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Preparation
- Preheat the oven to 170 °C (325 °F). Melt 150 g chocolate in a double boiler and cool until lukewarm. Beat the yolks with powdered sugar and vanilla paste until pale. Add melted and cooled butter and mix well.
- Beat the egg whites and sugar until stiff. Add the cooled melted chocolate to the yolk mixture; sift the flour and cocoa powder on top of the batter and mix with a hand mixer on low speed to combine the ingredients. Finally, gently fold in the egg whites with a spatula in two stages.
- Line the bottom of the cake pan (18 cm in diameter) with parchment paper, grease the sides with butter and sprinkle with flour, shaking off the excess. Spread the batter evenly in the cake pan and bake for 15 min with the oven door slightly open (stick a wooden spoon between the door), then close the door and bake for another 40 minutes.
- Cool the sponge in the cake pan for 20 minutes, then unmold and cool it on a cooling rack until lukewarm. While the cake cools, mix the jam until smooth and heat it up.
- Cut the lukewarm sponge into three equal layers, trimming the crispy crust. Put the lower layer on a stand and fit the cake ring. Immediately coat with 50 g of jam and cover with the second layer. Press gently, coat with 50 g of jam and cover with the third layer placed upside down (the top part should face the jam). Coat with the remaining jam (30 g) and allow the cake to cool.
- Remove the ring from the cooled cake and coat it completely with jam. Wait for the jam to dry a bit. Using two palette knives, transfer the cake to the rack and prepare the glaze.
- Melt the chocolate and butter in a double boiler, reserve a couple of tablespoons for decoration, add the oil to the rest of the chocolate and mix well. Cool the chocolate until lukewarm and pour it over the sponge starting from the center. Spread the chocolate evenly with a palette knife. Transfer the cake together with the cooling rack to the refrigerator to allow the chocolate to set. When set, transfer the cake back to the stand using two palette knives and decorate with the reserved chocolate.
- Store the cake at about 18 °C, if storing the cake in a refrigerator, take it out and keep at room temperature about 2 hours before serving.
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