Friday, April 11, 2014

Sacher Chocolate Cake With Raspberries

Sacher Chocolate Cake With Raspberries

The recipe below is a great version of the classic Sacher cake but presenting fresh raspberry flavor. The Cake has layers, melting in the mouth with their divine taste. Its preparation requires entirely dark chocolate combined with butter, almonds and raspberry jam. The result is fascinating! In practice, no cream cake, but cake themselves are very fine and chocolate, almost no flour. Taken out of the oven and slightly raw, its texture reminds me that of the chocolate souffle. However my kids don't like dark chocolate as it is used in the original recipe so I replaced it with milk chocolate.


200 g dark chocolate (70% cocoa) 
175 g butter, cut into pieces 
2 p vanilla
1/2 tsp instant coffee (Jacobs Monarch) 
50 g roasted peeled almonds 
2 heaped tablespoons flour 
1/4 tsp salt 
5 eggs 
140 g fine granulated sugar 
14 pcs. fresh raspberries 
4 tablespoons raspberry jam
For the icing: 
140 g dark chocolate (45% cocoa) 
100 ml. pastry cream 
300 g raspberries 
little raspberry jam 

Melt the dark chocolate in a bowl with the butter in the oven. For your convenience broke it into pieces. Allow the mixture to cool and add vanilla and coffee granules. 
Grind the almonds, put them in a bowl and add the flour and salt.
Preheat oven to 160 degrees.
Beat the eggs with a mixer. Add the sugar gradually. Then add the chocolate mixture and mix on low speed. Add the almond mixture and stir thoroughly.
Divide the mixture in half. Pour the first half in a form with removable ring on a baking sheet and bake for about 15 minutes. The cake layer must remain slightly raw, juicy. Remove and cool on a rack. Similarly bake the second crust.
Stir the 14 raspberries with the raspberry jam.
Place the cake on a plate and spread the first layer with the raspberry mixture. Place the second layer on top, facing backwards. 
To prepare the glaze heat the cream on the stove. Then remove it from the heat and mix it with the two black chocolate bars until you get a uniform mixture. Wait to cool and pour over the cake, trying to cover the sides as well. 
Finally, arrange raspberries on top and smear them with raspberry jam using a brush. Optionally sprinkle with almonds or chopped chocolate flakes between them. 
Cool the cake in the refrigerator overnight and serve in small portions.

Enjoy your meal!


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