Cooking With The Crafters - Sacher Torte

 [Versione in Italiano] 
Which cake to prepare for a birthday party when the birthday boy is a boy of 40 years?
Obvious: 4 Sacher Torte!

To avoid mistakes I chose a recipe virtually infallible, my absolute favorite, the cake frosting that has that, in addition to having tastes great, has a perfect texture. Remains soft, shiny and makes it look nice, even a cake as ugly as mine!
The recipe comes from Francine of  CucinaConMe, I asked her to be able to publish here and she said yes.
I follow the recipe almost to the letter. I added a couple of changes dictated purely out of laziness, I will add in cursive, while the rest is written by Francine! :)

Ingredients:
 For the base: 100 g butter, 90 g sugar, 4 eggs, 100 grams of flour, 1 pinch of baking powder, 100 grams of dark chocolate, salt.
To garnish: 150 g apricot jam.For the frosting: 6 cl of fresh cream, 75 gr of dark chocolate, 20 g butter, 20 grams of sugar.

For the base of the cake: 
Cut the butter into cubes and place in a bowl, preferably with high sides. Leave at room temperature for half an hour (I lazy, I do run 7-8 seconds in the microwave ...), then beat with electric mixer, adding a little at a time half the sugar.

 Continue beating at low speed, add the egg yolks 4. Add the flour mixed with baking powder, stirring with a spoon. Melt the chocolate and add to the mixture.

Whisk the egg whites with a pinch of salt and, when they are already firm, add the remaining sugar and continue whipping for half a minute. Gently mix together the egg whites, stirring from the bottom up.
Pour into a mold of about 20 cm in diameter (I use aluminum pans round because even if they give a slightly conical shape I find that conduct heat in the right way) greased and floured and bake in preheated oven at 170 degrees for about 40 - 45 minutes. Unmold and let cool, preferably on a wire rack.

The jam:
 Cut the cake into two horizontally. Spread half of jam on a disc and cover with the other half. To get a cake with a nice smooth surface with no "bumps", simply reversed the cake and presents the bottom up. Spread the jam remained on the surface. If the jam is too thick to be spread, you can heat it slightly or blend.

The icing:

Put the cream in a saucepan over low heat. Bring to a boil and remove from heat. Wait 30 seconds and then return to the boil.
Turn off the heat immediately and add finely chopped chocolate, butter and icing sugar. Stir until you have achieved a smooth and homogeneous consistency.
Let the frosting cool, stirring with a spoon and pour it on the cake: Pour in the center after arranging the cake on a wire rack. When the icing begins to fall on the sides spread with a spatula or the back of a spoon to cover them well.

Store in refrigerator until ready to serve. 
With a spoonful of whipped cream as a side dish! (Otherwise there is no taste;))
Thanks Francine! :) 

Making of and Photos by Kosmika
Recipie by Francine 
English translation by Irene/InFire


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