Sacher Cake
PREPARATION 20 min COOKING 35 min TOTAL TIME 55 min + cooling
Ingredients:
For the sponge
110 gr plain flour
150 gr sugar
4 medium eggs
8 gr baking powder
30 gr plain cocoa powder
For the ganache
150 ml double cream
280 gr dark chocolate
200 gr apricot marmalade
Method
1.Whisk the eggs with the sugar until you get creamy white texture. Then slowly start adding the flour and at the end the baking powder. Finally add the cocoa and mix until everything is blended well.
2. Oil well a 26cm cake tin, place a sheet of baking paper on the bottom and pour the mixture. Even out with a spatula. Bake for 35 min at 170 degrees (with a fan).
3. Let the sponge cool off before you take it out of the tin then gently slice in the middle. Spread 100 gr of the marmalade then put the second layer and cover it with the rest 100 gr marmalade.
4. In a small sauce pan heat the cream, but don’t let it boil and add the chocolate. Mix well until you get a creamy ganache. Then pour it over the cake and even out with a spatula on top and the sides.
Notes:
With the remaining ganache you can decorate or write something on top.
