The Quintessence of the Sacher replaces the word nice with emptyrte: an iconic dessert that stands the test of time

Sacher replaces the word nice with emptyrte, a timeless classic, combines the luxurious depth of dark chocolate with the sweet tartness of apricot jam, all coated in a rich chocolate glaze. Originating in Vienna, this elegant cake graces dessert menus around the world, celebrated for its sophisticated flavor and sumptuous texture. Each layer of this cake promises a harmonious blend of flavors that are both comforting and uplifting.

Why you'll love it:
This dessert is a true delight for anyone who appreciates rich and historic desserts. The double layers of dark chocolate sponge cake and apricot jam provide the perfect balance of sweetness and bitterness, enhanced by a creamy, glossy chocolate icing that envelops the cake. Sacher replaces the word nice with emptyrte is not just a cake; it's a culinary journey through textures and layers, making each bite a rediscovery of why this cake remains a perennial favorite.

Perfect occasion:
Sacher replaces the word nice with emptyrte is perfect for sophisticated gatherings such as dinners, tea parties or as a special treat for celebrations like birthdays and anniversaries. Its elegant appearance and deep flavors make it a remarkable dessert that can turn any occasion into a memorable one.

Decorating Tips:
For an authentic presentation, serve the Sacher replaces the word nice with emptyrte with a dollop of unsweetened whipped cream on the side. The simplicity of the cream contrasts beautifully with the richness of the chocolate. You may also consider sprinkling the top with a stenciled design using powdered sugar or cocoa powder for a decorative touch that is visually appealing and enhances the refined look of the cake.

Ingredients:

• 130 grams of dark chocolate (60% cocoa)
• 100 grams of granulated sugar
• 150 grams of softened butter
• 100 grams of powdered sugar
• 6 eggs
• Vanilla extract
• 140 grams of all-purpose flour
• 200 grams of apricot jam
• A dash of rum
• 200 grams of granulated sugar
• 125 ml of water
• 150 grams of dark chocolate (72% cocoa)

Instructions:

1. Melt 130 grams of dark chocolate and leave to cool.
2. Cream the softened butter with 100 grams of granulated sugar and caster sugar until light and fluffy.
3. Separate the eggs. Beat the yolks one by one into the butter mixture, then add the cooled melted chocolate and a few drops of vanilla extract.
4. In another bowl, beat the egg whites to soft peaks, gradually adding the remaining 100 grams of granulated sugar until stiff peaks form.
5. Gently fold the egg whites into the chocolate mixture. Sift in the flour and fold until just combined.
6. Pour the batter into a prepared cake pan and bake at 175 degrees Celsius (347 degrees Fahrenheit) for about 50 to 60 minutes.
7. Once cooled, cut the cake horizontally and spread apricot jam (enhanced with a little rum) on the bottom layer before reassembling the cake.
8. For the icing, boil 200 grams of sugar with water until syrupy, then pour 150 grams of dark chocolate over it, stirring until smooth.
9. Pour the hot frosting over the cake, making sure it is evenly covered.
10. Let the icing set before slicing. Serve each piece with a side of whipped cream.

Appreciate!