Death by chocolate cake
Sachertorte
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.
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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