The original Sacher ™ cake is my favourite cake ever. It's chocolaty, aromatic, tasty,  … 

I happen to have a Vienna tradition - a glass of Grüner Wetliner and a piece of the cake in the Sacher Hotel every time I'm in Austria's capital with my mom. Doesn't it sound just dreamy? And when in Graz, I try to have a slice, too. #Goals.

I'm sure all of you know that the original recipe's a well hidden secret and us mortals will never have it.  (Insert sad emoji.) 

But what you're eying up now, is a close second to the original one and has a plus point: it's easy to make. Why you (probably don't) ask? Well, up to this try, I've never made a cake in my life. And if you're such an absolute beginner, you simply need a fail proof recipe that works every time. This one is from my BF's mother and gets two thumbs up.

Ingredients:

- 300 grams of cooking chocolate 

- 150 grams of butter (soft) plus extra for greasing the cake pan

- 150 grams of icing sugar

- 150 grams of flour plus extra for greasing the cake pan

- 6 eggs (yolks and egg white separated), cca. 300 grams

- 1 tea spoon of baking powder, cca. 4 grams

- 200 grams of apricot jam

- 1 glass of warm water

- 50 mL of rum

- 70 grams of margarine

- 30 grams of coconut oil

The how-to?

First things first, all ingredients should be at room temperature. Just take the eggs out of the refrigerator 1 hour before you start making the cake. Do the same with butter, or, if you prefer, you can soften it in the microwave.

Preheat the oven to 180 C. Grease the cake pan with butter and flour.

Melt 150 grams of cooking chocolate, and the let it cool for about 10 minutes. 

In the first bowl separate the egg yolks from egg whites and beat the whites to 'soft peaks foam' with about two thirds of the sugar (100 grams). In a separate, second, bowl whisk the egg yolks into a foamy texture and add one third (50 grams) of icing sugar. Add then the softened butter and melted chocolate, mixing on medium speed all the time. Add the sieved flour, mix again on medium speed. Add then the egg whites for the first bowl and mix on low speed. In the end add the sieved baking powder. Pour the batter into a cake pan. (I used an 26 cm one.)

Bake for about 30 minutes at 180 C.

Take it out of the oven and let it cool for at least an hour. The sponge should be completely cooled down before you proceed.

Cut the sponge horizontally into two pieces. To a glass of warm water add one table spoon of apricot jam and rum, mix it well and use this mixture to moist the sponge. Then spread the apricot jam generously over both halves of the sponge. Put one half of the sponge over the other.

In a bowl melt the rest of the cooking chocolate, margarine and coconut oil and mix well so there's no difference in consistency. Cover the whole cake with this mixture. (At this point I decorated the cake with M&Ms and funfetti, …) Put the cake in the fridge over night for the chocolate icing to cool.

Originalna Sacher ™ torta je moja naj naj naj (ja, 3x je bilo potrebno to poudariti!) torta sploh. Čokoladna, aromatična, njen okus je nebeški, …

Moja dunajska tradicija je košček torte in kozarec 'Grüner Wetliner' v Sacher hotelu, kadar sem v avstrijski prestolnici z mojo mamo. Se ne sliši sanjsko? In ko sem v Grazu, poskušam priti do Saher Cafeja in tam pojesti en kos. #Goals.

Prepričana sem, da veste, da je originalni recept skrbno varovana skrivnost in mi navadni smrtniki ga nikoli ne bomo imeli. (Vstavi žalostni emoji.)

To, kar sedaj gledate, je recept za srebrno medaljo, ki se zlato sveti zaradi super lastnosti: enostavna je za narediti. Zakaj, se morda (ne) sprašujete? Do tega trenutka nisem spekla še nobene torte v mojem ne-prekratkem življenju. In, ko si taki začetnik, rabiš preverjen recept. Ta je od Lubi*jeve mame in je za odl (10).

Kaj sem potrebovala?

- 300 g jedilne čokolade

- 150 g zmehčanega masla in še malo za mazanje modela za torto

- 150 g sladkorja v prahu

- 150 g (gladke) moke in še malo za model, da se torta ne sprime

- 6 jajc (loči rumenjake od beljakov), cca. 300 g

- 1 žlička pecilnega praška, cca. 4 g

- 200 g marelične marmelade

- 1 kozarec tople vode

- 0.5 dcL ruma

- 70 g rastlinske masti = margarine

- 30 g kokosovega olja

Kako sem jo naredila?

Za začetek najpomembnejše stvari. Vse sestavine morejo biti na sobni temperaturi. Jajca, maslo, margarina, vse sem vzela kakšno uro pred začetkom dela iz hladilnika. Lahko pa maslo segrejemo v mikrovalovni pečici, zna biti lažje. 

Pečico sem zagrela na 180 C. Z maslom sem namastila model za peko torte in ga posipala z moko.

Na sopari sem raztopila 150 gramov čokolade in počakala kakšnih 10 min, da se nekoliko ohladi.

Ločila sem rumenjake od beljakov in v prvi posodi stepla sneg iz beljakov in 2/3 sladkorja (100 g). V drugi posodi sem penasto stepla rumenjake in nato dodala ostanek sladkorja (50 g). Nato sem dodajala zmehčano maslo in čokolado, vedno sem mešala na srednji hitrosti. Nato sem dodala presejano moko in še dalje mešala na srednji hitrosti. Potem sem dodala sneg in počasi mešala na majhni hitrosti. Na koncu sem dodala presejani pecilni prašek. Mešanico za testo sem vlila v model za peko torte (26 centi premera). Čokoladni biskvit sem pekla pol ure na 180C.

Model sem vzela iz pečice in počakala vsaj eno uro, da se je biskvit popoloma ohladil. Biskvit naj res bo ohlajen, komaj takrat nadaljevati!!

Bisvit sem nato vodoravno prerezala na pol. V kozarec s toplo vodo sem zamešala žlico marelične marmelade in pol deci ruma ter s to mešanico navlažila oba biskvita. Nato sem ju na debelo namazala z marmelado in dala enega na drugega, da sem ponovno dobila torto.

Nad soparo sem stopila preostali del (150 g) jedilne čokolade, margarino in kokosovo olje, ter jih zamešala tako, da je konsistenca bila gosta a vseeno dovolj tekoča, da sem z njo oblila torto. (Torto sem kičasto dekorirala.) Nato sem jo dala preko noči v hladilnik.