Did you like Sacher’s cake? Then you will also be a fan of the Viennese. This is a unique dessert with a very chocolate taste, it will be great during elegant parties. Each of his bite is pure pleasure.
Cake:
- 6 eggs,
- 140 g of dark chocolate,
- 150 g of butter,
- 150 g of powdered sugar,
- 1 packet of vanilla sugar,
- 125 g of flour,
- ¼ teaspoon of baking powder,
- a pinch of salt,
- Butter to lubricate the mold.
Cream:
- 100 g of soft butter,
- 100 g of powdered sugar,
- 350 ml of chocolate liqueur,
- 400 g of cream, cream,
- 5 teaspoons of gelatin + 50 ml of water.
Icing:
- 3-4 tablespoons of apricot jam,
- 200 g of dark chocolate,
- 5 g coconut butter.
Make a cake. Melt dark chocolate in a water bath and set aside to cool. Beat the proteins to a stiff foam with a little salt and set aside.
Grate butter with powdered sugar and vanilla sugar to a fluffy mass. Add one yolk, mixing all the time.
In a separate bowl, combine the flour with baking powder, and then gradually add to the butter mass.
Mix the cooled chocolate, and finally gently combine with whipped proteins.
Pour the dough into a mold with a diameter of approx. 23-24 cm, align the top and bake 60-70 minutes at 160 degrees Celsius. After baking, cool 5 minutes in the oven, then remove and remove the rim of the cake tin. Leave to cool, and then cross -section with a sharp knife into two countertops of dough.
Make a cream. Dissolve gelatin in 80 ml of cold water and set aside for a few minutes to swell, then gently heat it completely until it dissolves completely.
Whip the soft butter with powdered sugar to a fluffy mass. Pour the chocolate liqueur and continue to mix until a uniform consistency.
In a separate bowl, beat the cream for a stiff foam.
Gently mix the whipped cream into the butter-lifered mass, and finally pour in the cooled gelatin and the whole thoroughly, but carefully mix to combine.
Put the prepared cream on the bottom and cover it with the second part of the dough. Spread the apricot jam on top quite thinly.
Now make a coating. Melt the chocolate together with coconut butter. Pour the Viennese and put him in the fridge to cool.
Source: NowowoPuje.pl
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