I will start off with a classic: Chocolate Cake. However, it’s not just any, it’s the famous Sachertorte.
It is the invention of a downtown café called “Sacher” in Vienna, the capital of Austria. Nowadays, tourists stand in queue to buy the original version in the right location, but to be honest, nearly every roughly – experienced cook in Vienna has baked the cake at least once in his lifetime since the recipe really isn’t very demanding, yet very rewarding. Viennese locals don’t go to Sacher if they want the cake they either go to one of the city’s excellent bakeries and cafés or they simply bake it themselves.
This particular cake was actually my birthday cake one or two years ago. It was the first time for me to form roses out of marzipan and I have to state: It went pretty well. Don’t you think that too?
Taken from Eckart Witzigmann: "Mehlspeisen. Gebäck. Desserts. Meine 250 Lieblingsrezepte". Heyne Press.
Carefully melt the dark chocolate in a waterbath or simply the microwave. Let it cool down.
Meanwhile, whisk the butter with 20 ml of water, the vanilla and the powder sugar to foam. One after the other, add the egg yolks. Lastly, pour in the egg and the melted chocolate.
Whisk the egg whites, adding a pinch of salt and 50 g of the crystal sugar. Then, slowly add the resting sugar.
Gently fold the flour, the wheat starch flour and 1 / 3 of the egg whites in the chocolate mixture. Then, the resting egg whites.
Bake the pastry for 60 to 70 min at 170 degrees in the oven. Leave it to cool.
Stroke the marmalade on the baked pastry. Optional: Cover the cake with a layer of marzipan.
Then, chop the dark chocolate and mix it with the glucose. Bring to boil the whipped cream alongside with the milk. Remove it from the heat, add the butter and let it melt. Gradually, add the chocolate and stir until homogenous.
Pour the chocolate over the cake and smooth it down with a pallet or dough scraper.