CHOCOLATE SACHER TYPE CAKE
CAKE
| DRY INGREDIENTS | |
| WHEAT FLOUR | 90.5 g |
| POWDER SUGAR | 177 g |
| COCOA POWDER, DEFATTED | 45 g |
| SPONGOLIT 550 | 8.1 g |
| VANILLA SUGAR | 6.4 g |
| SALT | 0.5 g |
| SODIUM ACID PYROPHOSPHATE, SAPP 15 | 1.5 g |
| SODIUM BICARBONATE | 1.1 g |
| WET INGREDIENTS | |
| EGG | 230 g |
| BUTTER | 96 g |
Preparation
- Add all ingredients and mix at low speed for 1 min.
- Whip at high speed for 2 min.
- Pour batter in a 18 cm round shaped baking tin.
- Bake at 175-180ºC for approx. 50-56 min.
Cake Preparation for 1 Cake
| APRICOT GLAZING | |
| APRICOT JAM | 150-200 g |
| CHOCOLATE GLAZING | |
| DARK CHOCOLATE | 200 g |
| SUGAR | 200 g |
| WATER approx. | 150-170 g |
| PREPARATION |
| Glaze smooth apricot jam, (Marillen Konfliture) on top of the Sacher Type Cake. Heating and stirring with little water ensures right viscosity. |
| Alternatively, cut the cake across the middle into two layers and glaze apricot jam on top of one. Assemble cake |
| Melt the chocolate in hot water/sugar solution while strimminguntill homogeneous and smooth. |
| Spread the chocolate glaze quickly over the cake. |
| Allow solidifying of the chocolate glaze at room temperature. |
| Refrigerate cake. |
RECIPE BOOK
BAUMKUCHEN/TREE CAKE
DARK CHOCOLATE MOUSSE
BROWNIES
CUPCAKE
CHOCOLATE CAKE
Chocolate cake or chocolate gâteau (from French: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.
In the U.S., “chocolate decadence” cakes were popular in the 1980s; in the 1990s, single-serving molten chocolate cakes with liquid chocolate centers and infused chocolates with exotic flavors such as tea, curry, red pepper, passion fruit, and champagne were popular. Chocolate lounges and artisanal chocolate makers were popular in the 2000s. Rich, flourless, all-but-flourless chocolate cakes are “now standard in the modern pâtisserie,” according to The New Taste of Chocolate in 2001.
Cakes have a long tradition as a sweet temptation. In addition to numerous local specialties, some formulations are popular all over the world.
We offer food performance ingredients for cake applications such as aerating emulsifiers (Spongolit®).
A premium range of aerating emulsifiers with proven performance in all types of cakes such as sponge cakes, pound cakes, swiss rolls, muffins and household mixes. All Spongolit® types improve batter density, viscosity, crumb texture and structure as well as cake volume. Spongolit® makes it possible to use an all-in method and ensures safe, easy processing.
LIGHT WHIPPED CUSTARD CREAM
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill éclairs.
BLACK FOREST CAKE
Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally “Black Forest Cherry-torte”.
