Austrian zacher cake

6 servings
2 hours


1. Break the chocolate into pieces, melt in a water bath.

2. In a separate bowl, beat the softened oil with sugar.

3. We introduce melted chocolate into the butter mass, mix.

4. Eggs are divided into squirrels and yolks.

5. We introduce yolks and vanilla into the butter and chocolate mass, sift through both types of flour (simple and almond) and gently mix.

6. In a deep bowl, beat the whites to strong peaks. We add part of the proteins to the dough, intervene, then add the rest of the proteins and mix slowly, in neat circular movements.

7. Prepare a small detachable mold, lubricate it with oil. Put the dough in the mold, send it to the oven, heated to 170 degrees, for 25 minutes.

8. We remove the finished cake from the mold, let it cool a little on the grill.

9. We wipe the jam through a sieve and cook for 10 minutes for a thicker consistency. Then lubricate them with the surface of the cake and let the layer dry a little. 10. We pour cream into a small saucepan, bring it to a boil, after which we add chocolate, having previously broken it into pieces, remove it from the heat and mix it thoroughly. 1
1. Pour the chocolate glaze onto the surface of the cake and level using a culinary scraper. We do the same with the sides of the cake. 1

2. Melt a small piece of dark chocolate in the microwave, draw them chaotic curls over the top of the cake. Everything, Austrian cake "Sacher" is ready! Let's try!