125g butter at room temperature
100g of powdered sugar
10g of honey
125g black melted chocolate
5-6 egg whites
7 egg yolks
110g of sugar
125 g of flour 00
To cover the bark:
550g transparent apricot jam
200g of black
200g of fresh liquid sour cream
30g of butter
1.With a blender, beat the butter softly with sugar and honey.
2.Melt the chocolate, let it cool and then add it to the whipped butter, stirring during addition.
3.Add the egg yolks one by one, continuing to remove.
4.Beat the egg whites separately with the sugar until they are shiny and firm. Finally, add the sifted flour 2-3 times, gently combining it with a spatula, with bottom-up movements, so as not to disassemble the mixture.
5.Pour the Sacher cake mix into a round mold with a diameter of 20cm and put it to bake in a static oven preheated at 180° for about 45 minutes, if you want a bigger cake, increase the ingredients.
6.If a crust forms on the cake, remove it.
7.When the crust has cooled, remove the crust from the mold and remove the crispy top layer, then cut it in 3 parts. On the first layer of peel, pour a generous layer of clear apricot jam (so it’s smooth and without fruit crumbs) and flatten it. Lay another layer of bark and spread another generous layer of jam. Place the last disc and cover the entire surface of it.
8.Put the cake in the fridge for two hours.
9.For the icing, melt the chocolate by adding hot sweet cream, mix well with a spoon to mix the ingredients. As soon as the chocolate is melted well, add the butter, stirring with a spoon so it melts. Allow the polish to cool slightly to room temperature.
10.Take the cake out of the freezer and place it on a grate, place on a silicone sheet or baking tray. As soon as the frosting reaches room temperature, pour it over the cake, making sure to cover the entire cake well. Put some topping on a small pastry bag and write “Sacher” on the cake.