Mini Sacher Cake Solo-Dolce’s Recipe
Ingredients
- 4 egg yolks60 g icing sugar ½ cup
- 80 g butter 2.8 oz
- 60 g icing sugar ½ cup
- 100 g dark chocolate 75% 3.5 oz
- 1 scraped vanilla bean
- 4 eggs white
- 65 g granulated sugar ½ cup
- 1 pinch of salt
- 80 g flour ¾ cup
- 100 g apricot jam 5-6 tbsp
Chocolate Ganache
- 80 g dark chocolate 75% 2.8 oz
- 80 g dark chocolate 60% 2.8 oz
- 80 ml whipping cream ⅓ cup
Instructions
- Chocolate Ganache
- Finely chop the chocolate and pour, little by little, the cream over it; the cream needs to be at least 92 °C.
- Gently mix with the spatula, while trying to incorporate the least amount of air possible.
- Stir until the chocolate becomes compact and slightly shiny.
- Continue to insert the cream several times and work until you get a stable blend, the mass becomes denser, shiny, and stable.
- Method
- Separate the yolks from the whites.
- Work the butter and sugar together.
- Add the egg yolks, working the mixture until it is creamy.
- Add the melted chocolate previously melted in a bain-marie.
- Mix all the mixture well.
- Beat the egg whites until fully whipped and add it little by little to the mixture, working from the bottom upwards, to prevent the mass from being disassembled.
- The next step is the addition of the flour, obtaining a homogeneous and velvety mixture with a beautiful brown color.
- Pour the mixture into a greased and floured baking pan and bake, in a preheated oven, at 180°C ( 356°F) for about an hour.
- Let the cake cool, cut the cake in half, and cover it with apricot jam.
- Cover it with the other half of the cake and sprinkle it with apricot jam.
- Let it rest for about 1 hour at room temperature and then glaze with the chocolate ganache.
- Refrigerate for at least 10 minutes to set the glaze.
Notes
I suggest you heat the apricot jam so that it’s more liquidy. ENJOY!
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