Austrian Sacher Cake

1 CAKE

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INGREDIENTS

4 eggs size M
50 g butter (softened)
30 g brown sugar crystals
50 g apple puree
2 tablespoons Dutch cocoa
50 g honey in liquid form
100 g whole grain spelt flour
100 g dark chocolate (at least 85%)
Salt

YOU WILL ALSO NEED

Baking paper

INGREDIENTS FOR THE TIP

Apricot jam

INSTRUCTIONS

1
First, line a round cake tin (⌀ 22 cm) with baking paper. Then prepare a large bowl and a tall mixing container, get the eggs ready, and separate the yolks from the whites: Put the yolks in the bowl and the whites in the tall container. Place the container with the egg whites in the fridge for now and preheat the oven to 175 °C.
2
Next, add softened butter, brown sugar, apple puree, Dutch cocoa, and honey to the yolks in the bowl and beat everything with a hand mixer for 3–4 minutes until the sugar crystals dissolve. Then take the container with the egg whites out of the fridge, add a pinch of salt, and use a stick blender with a whisk attachment to beat the egg whites for 2–3 minutes until stiff peaks form. Then, incorporate the spelt flour into the yolk mixture in the bowl, and carefully fold in the beaten egg whites in two batches.
3
Pour the resulting batter into the lined cake tin, transfer it to the preheated oven, and bake for 50–55 minutes at 170–175 °C.
4
After baking, remove the cake base from the oven and let it cool in the tin for at least 20 minutes.
5
Next, prepare a double boiler to melt the chocolate: Get a pot and a glass or stainless steel bowl that can be inserted into the pot without touching the bottom. Pour a small amount of water into the pot and bring it to a gentle boil. Meanwhile, break the chocolate into pieces in the bowl. Once the water in the pot starts boiling, reduce the heat to a low setting, carefully place the bowl into the pot (the bottom should not touch the water), and let the chocolate melt slowly over the hot steam while stirring constantly. Be careful not to get burned by the escaping steam when removing the bowl from the pot.
6
Pour the melted chocolate over the cooled cake base, take a spoon, and spread the chocolate over the entire surface of the cake base using the back of the spoon. Then place the cake in the fridge for at least 30 minutes to let the chocolate set.
7
Cut the chilled cake into 6 portions and serve.

Tip

You can also cut the baked cake base in half horizontally and spread about 150 g of any jam (preferably apricot) on it.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.