How much CHOCOLATE can YOU handle?! The most Chocolaty Rich Chocolate Cake
Chocolate SacherTorte - Decadent & and Rich Chocolate Cake Recipe. Learn how to make this light and moist chocolate cake covered in a rich ganache glaze! It's one of the most amazing chocolate cakes because of its light texture and rich, glossy, chocolaty glaze!
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Light Chocolate SacherTorte ( Light chocolate sponge ) in grams and cups :
- 5 room temp Egg Whites
- 5 room temp Egg Yolks
- 1 tsp Vanilla
- 110 gr Butter (1 stick )
- 150 gr Good Quality Dark Chocolate ( 70% cocoa) ( 5.5 ounces)
- 50 gr room temp milk ( 3 1/2 tbsp) ( Add it with the flour and baking powder)
- 100 gr Sugar (1/2 cup)
- 75 gr All Purpose Flour ( 1/2 cup)
- 1/2 tsp Baking Powder
- Pinch of Salt
- Smooth Apricot Jam (for the filling)
DO NOT refrigerate this cake. Once covered in the chocolate glaze, store the cake at room temp. Wait 30 minutes for the glaze to set before serving.
Simple Syrup:
- 100 gr Water (1/2 cup)
- 100 gr Sugar (1/2 cup)
- 1 tsp Vanilla Extract
To a sauce pan (over low heat) add water and sugar. Once the sugar has dissolved, bring the water and sugar to a gentle boil for 1 min. Turn off stove and stir in vanilla. Allow to cool before using. Soak both sponges with 3 tbsp of this cooled mixture. Store the leftover syrup in the fridge for up to two months.
Rich Chocolate Glaze ( cover the cake entirely in this glaze) :
- 200 gr good quality Dark Chocolate ( 50% Cocoa) ( 7 ounces)
- 200 gr Heavy Cream ( 7 ounces)
- 3 tbsp Glucose Syrup
- 3 tbsp Butter
- Pinch of Salt
Enjoy!
♥
SUBSCRIBE to my channel here:
https://www.youtube.com/user/emmasgoodies?sub_confirmation=1
Light Chocolate SacherTorte ( Light chocolate sponge ) in grams and cups :
- 5 room temp Egg Whites
- 5 room temp Egg Yolks
- 1 tsp Vanilla
- 110 gr Butter (1 stick )
- 150 gr Good Quality Dark Chocolate ( 70% cocoa) ( 5.5 ounces)
- 50 gr room temp milk ( 3 1/2 tbsp) ( Add it with the flour and baking powder)
- 100 gr Sugar (1/2 cup)
- 75 gr All Purpose Flour ( 1/2 cup)
- 1/2 tsp Baking Powder
- Pinch of Salt
- Smooth Apricot Jam (for the filling)
DO NOT refrigerate this cake. Once covered in the chocolate glaze, store the cake at room temp. Wait 30 minutes for the glaze to set before serving.
Simple Syrup:
- 100 gr Water (1/2 cup)
- 100 gr Sugar (1/2 cup)
- 1 tsp Vanilla Extract
To a sauce pan (over low heat) add water and sugar. Once the sugar has dissolved, bring the water and sugar to a gentle boil for 1 min. Turn off stove and stir in vanilla. Allow to cool before using. Soak both sponges with 3 tbsp of this cooled mixture. Store the leftover syrup in the fridge for up to two months.
Rich Chocolate Glaze ( cover the cake entirely in this glaze) :
- 200 gr good quality Dark Chocolate ( 50% Cocoa) ( 7 ounces)
- 200 gr Heavy Cream ( 7 ounces)
- 3 tbsp Glucose Syrup
- 3 tbsp Butter
- Pinch of Salt
Enjoy!
♥
