Sacher (Chocolate Cake)

To prepare a delicious Sacher cake, the first step is to take care of the egg white foam. In a large bowl, beat the 5 egg whites with a mixer until you get a firm and shiny foam that forms peaks when you lift the mixer blades. This is the aerated base of our cake, which will give it a slightly fluffy texture.

In another bowl, take the soft butter and sugar and cream them with the mixer until the mixture becomes a white and fluffy foam. It is important for the butter to be at room temperature to incorporate easily with the sugar. Meanwhile, on the stove, prepare the bain-marie: in a container, place 100 grams of dark chocolate, which we let melt slowly, stirring constantly to avoid burning. Once the chocolate is completely melted, let it cool slightly, then pour it over the butter and sugar mixture, mixing again with the mixer until well combined.

Add the egg yolks, one at a time, mixing well after each. This will help integrate the flavor and texture. After finishing with the yolks, we come in with the egg white foam, which we fold in gently with a spatula, mixing from top to bottom to avoid losing air in the mixture. Finally, add the 3 tablespoons of flour, which we sift to prevent lumps from forming. Now, the mixture is well balanced and ready to be baked.

Prepare a detachable cake pan, greasing it with butter and sprinkling a little flour to prevent sticking. Carefully pour the mixture into the pan and place the cake in the preheated oven at 165 degrees Celsius, letting it bake for 40 minutes. Once the base has cooled, carefully cut it in half.

An apricot jam is perfect for filling the cake, so we use 3/4 of the jam to spread on the first layer, then place the second layer on top. The remaining jam is used to spread over the top of the cake, adding a layer of sweetness that will complement the chocolate flavors.

For the glaze, melt the dark chocolate again in a bain-marie along with a little butter. When the chocolate becomes liquid, separate half of it into another bowl and let it cool. Keep the other half warm. Once the first half has cooled completely, combine it with the other part and add the oil. This is the key to achieving a glossy and soft glaze, as taught by Salvatore de Riso.

For an added touch of elegance, decorate the cake with fresh strawberries, which bring a spring-like and vibrant air. If you want to add a personal touch, write "Sacher" on top of the cake with the melted chocolate, as recommended in traditional recipes. This will transform the dessert into a true culinary work of art that will impress any guest!