Franz Sacher’s chocolate cake without baking soda or baking powder.

Hello, everyone! Welcome to the Sweet Master channel! Today, I’m making a delicious Austrian Franz Sacher cake with a rich chocolate flavor, combining layers of sponge cake with natural dark chocolate, a milk chocolate glaze, and chocolate decoration made from chopped white chocolate. This cake is so chocolatey that each portion of dessert is filled with the aroma and taste of chocolate.

This chocolate cake recipe is very simple and quick to make, and the best part is that it doesn’t require any cream preparation. The moist chocolate sponge layers with filling and glaze are so delicious that, even served just with tea, this cake becomes a real chocolate celebration. I make Franz Sacher cake whenever I need a cake with an intense chocolate flavor, whether for guests or at home, to lift the mood and indulge in a good portion of chocolate.

Recipe for Franz Sacher Chocolate Cake.

Chocolate Sponge Cake:

– Sugar – 100 g;

– Flour – 150 g;

– Butter (softened) – 150 g;

– Dark Chocolate – 150 g;

– Eggs – 6;

– Vanilla – 2 g;

– Salt – 3 g.

Chocolate Glaze:

– Chocolate (softened/melted) – 150 g;

– Butter 82.5% (softened) – 100 g.

Filling:

– Apricot jam (preserve) – 150 g.

The total weight of the finished product is 1.5 kg.

I recommend using chocolate with at least 70% cocoa content for the sponge cake. Milk chocolate is suitable for the glaze, and white aerated chocolate is ideal for decoration. For the filling, apricot jam or preserve is used. Thick apricot jam also works well as an alternative. The butter for both the sponge and glaze should be softened.

Preparation Method:

Add the chocolate, which was previously softened in the microwave, to the butter. Mix with a mixer on medium speed for 2 minutes until a fluffy chocolate mixture is achieved.

Add the egg yolks, salt, and vanilla. Mix with a mixer on high speed for 2 minutes.

Add sugar to the egg whites and beat on high speed with a mixer until they form a light, fluffy consistency. Whipped egg whites that hold their shape on the mixer blades and do not collapse ensure a tender and airy sponge.

Transfer half of the whipped egg whites into the butter mixture. Carefully fold them in with a hand whisk, moving from top to bottom, to avoid deflating the egg whites.

After mixing the egg whites into the butter mixture, sift the flour through a sieve.

Gently fold the mixture from top to bottom until a smooth chocolate batter is achieved.

Add the remaining egg whites and continue folding the batter carefully until smooth.

This is the soft chocolate batter you should end up with.

Pour all the chocolate batter into a 23 cm baking pan lined with parchment paper. No need to grease the sides. Spread the batter evenly in the pan and place it in an oven preheated to 160°C for 70 minutes. Check the doneness with a wooden skewer without removing it from the oven.

After baking, leave the chocolate sponge to cool on a rack.

Once cooled, cut the sponge in half with a knife.

For the chocolate glaze, melt milk chocolate in the microwave.

Add butter to the chocolate and mix until you have a smooth glaze.

For decoration, chop white aerated chocolate into medium pieces with a knife.

The sponge is very airy and tender. Spread apricot jam evenly over the entire surface of the chocolate sponge. Apricot jam is a signature feature of the famous Austrian Franz Sacher cake, a culinary icon of Vienna since the early 19th century. The recipe is a national treasure of Austria, celebrated for its unique chocolate flavor combined with aromatic apricot filling.

Place the second sponge layer on top.

Soak the sponge with chocolate syrup. Alternatively, you can use regular black coffee or syrup from apricot jam diluted in hot water. Even without soaking, the cake will still be very flavorful, as these are tender sponges with a rich chocolate taste.

Pour warm glaze over the top. If the glaze has cooled, briefly reheat it in the microwave.

*Evenly spread the chocolate glaze over the entire surface of the chocolate sponge.*

Decorate the top of the cake with white chocolate, forming a chocolate edge. Almond flakes can be used as an alternative. Place the cake, covered with a plastic bag, in the refrigerator to soak for at least 10 hours.

The next morning, after 12 hours, take the cake out of the refrigerator.

Franz Sacher’s chocolate cake is a classic of Austrian confectionery mastery, famous for over 200 years. The Sacher Torte has become a symbol of Vienna and a national pride of Austria, celebrated for its exquisite taste, combining chocolate and aromatic apricot filling.

Chocolate biscuits with such a rich chocolate flavor that harmoniously combine with apricot jam and chocolate glaze are devoured instantly and without a trace. The chocolate decoration in the form of white chocolate completes this sweet composition, a piece of chocolate dessert.

Be sure to prepare the chocolate cake of Franz Sacher and delight your relatives and friends with this chocolate pastry. I recommend serving the cake with hot tea, coffee, liqueur, or wine. It also pairs well with vanilla, pistachio, or strawberry ice cream.

Important!

– The butter for the chocolate biscuit can be any of your choice.

– The butter for the glaze must be natural with at least 82.5% fat content, made only from animal cream, without the addition of milk or additional fats. The packaging with butter must state: “Butter” or “Cream”.

Acceptable additions include “Butter made from natural cream,” “Natural Butter,” “Farm Butter.” Any packaging that does not include the word “Butter” refers to the category of spreads or combined butter with the use of trans fats or with the addition of vegetable fats.

Examples of spreads (margarine) on the packaging: Creamy, Natural Farm, Spreadable, Poshka, Khosyashka, Creamy, Sandwich, etc.

– The chocolate for the biscuit can be either softened or melted. Melt the chocolate in the microwave or in a water bath.
– It is preferable for the chocolate for the biscuit to contain at least 70% cocoa beans.
– The chocolate for the glaze should be milk chocolate with 30-65% cocoa bean content.
– White chocolate for decoration according to your taste.

When melting chocolate in the microwave, be extremely careful and do not burn the chocolate; melt it in 30-second intervals.

The glaze should not be hot when applied to the cake; otherwise, it will simply melt away. The glaze should be warm.

Decorate the cake immediately after applying the glaze, as the glaze will harden and the decoration will not stick to the cake if it cools.

Instead of jam, you can use thick apricot jam, as well as apricot fruits from the jam blended into a puree.

It is acceptable to replace chocolate when preparing chocolate glaze with cream in a 1:1 ratio, provided the cream has at least 30% fat content.

I recommend whipping egg whites not cold, but at room temperature. The main misconceptions related to whipping egg whites and the distinction between whipping a fatty base for cream versus whipping egg white mass are covered in this article:

Top 10 Tips on How to Properly Whip Egg Whites.

Cut the chocolate biscuit only when it has cooled down; otherwise, there is a risk that the delicate biscuit will tear or crack.

Store the cake in the refrigerator in a covered container for no more than 5 days.

Store in a closed container at room temperature for no more than 3 days.

Freezing is acceptable for up to 3 months.

Alcoholic syrup can be used as a soaking solution.

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