Cake à la Sacher

Prepare all the ingredients for making the cake. I recommend using chocolate with a mass fraction of cocoa of at least 55%, and butter at 82% fat. So your cake will have the most intense taste.

Take 3 eggs and separate the whites from the yolks. Divide into separate bowls. Remember that in order for the egg whites to beat well, you should avoid getting particles of the yolk or water into the bowl where you will beat the egg whites. For beginners, I always recommend separating the yolks from the whites in separate small containers, and then combine them in a mixing bowl.

Prepare dough for cakes: take a bowl with egg whites, pour 65 g of sugar. Beat to stiff peaks.

Melt 100 g of chocolate in a steam bath. Place the bowl of chocolate over a pan of simmering water. Remember that the bottom of the bowl should not touch the surface of the water, and the water itself should not boil too much. When the chocolate is completely melted, remove the bowl from the steamer and set aside.

Now very quickly, until the chocolate has cooled, proceed to the second part of the preparation. In another bowl, combine 75 g of butter, 60 g of powdered sugar and 10 g of vanilla sugar. Mix until smooth.

Add 3 egg yolks and mix until a homogeneous mass is obtained.

Now add the chocolate melted in a steam bath. By that time, it will have cooled down a little and will be perfectly mixed with the yolk mass.

Then carefully spread the protein mass with sugar and mix very carefully with a silicone spatula. At this stage, forget about speed and mix as calmly as possible so that the cakes come out airy. Pour in 65 g of flour and mix again with the same careful movements until the flour is completely mixed with the whole mass.

Next, proceed to baking the cake. I decided to make a small cake and used a springform pan with a diameter of 20 cm. Take this into account when you cook. Take a form for baking cakes, grease with 20 g of butter and pour in the chocolate mixture. Bake at a temperature of 180 degrees for 20 minutes until ready.

Combine 200 g of frozen pitted cherries and 130 g of sugar in a saucepan. Cook for 20 minutes over low heat until the mass begins to thicken a little.

Prepare the glaze: combine 70 ml of water, 100 g of chocolate and 100 g of sugar in a saucepan. Cook until thickened.

Remove the form from the oven, cut in half.

Put cherry jam on the bottom cake, cover with the top cake.

Pour chocolate glaze on top and sprinkle pink pepper on top.