Melt 100 gram chocolate with
a few tablespoons butter. Beat the flour with the butter, the eggs,
the sugar and the cacao for 4 minutes, using an electric mixer. Stir
in the melted chocolate and pour the batter into a greased round cake
tin. Bake the cake 30 minutes at 180 degrees
Celsius. Allow it to cool down completely.
Cut it in two horizontal layers. Melt the remaining dark chocolate with
the cream. Distribute a quarter of this mixture over the bottom cake
layer, sprinkle 50 gram white chocolate over it and put the top layer
on. Distribute the rest of the dark chocolate cream over the top and
the sides of the cake and sprinkle with the remaining white chocolate.
You want to try to die from eating chocolate cake
twice? Here is another death
by chocolate cake.
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Beat the egg whites
until fluffy. Beat the butter and sugar for two minutes; add the egg
yolks one by one, keep beating. Melt 200 gram chocolate with two spoons
of cream in the oven and stir this into the butter-egg yolk mixture.
Stir in the flour and the egg whites. Pour the batter into a round greased
tin and bake 50 minutes at 160 degrees
Celsius. Allow the cake to cool
down and cut it in two layers. Distribute the jam over the bottom layer
and put the top back on. Melt the remaining chocolate with the rest
of the cream and cover top and sides of the cake with this. Decorate
with chocolate.
This cake was developed by an Austrian pastry chef
with the name Sacher in 1832, for an Austrian prince in Vienna. His
son started the hotel Sacher in Vienna.
15
October 1529 marks the Siege
of Vienna. The Ottomans conquered this city in
Austria, and reached at
that moment the maximum size of their vast empire. Click on culinary calendar for more
links between cooking and worldwide history.
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