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Glacage Glaze For Sachertorte Recipe

Glacage Glaze for Sachertorte Recipe
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Serving : 6
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Prepare the ingredients before making Glacage Glaze for Sachertorte in your home. Then, follow these steps below to serve Glacage Glaze for Sachertorte for your family or friends.

Ingredients: Glacage Glaze for Sachertorte

  • 60 ml Water
  • 50 grams Sugar
  • 20 grams Cocoa powder
  • 130 grams Dark chocolate
  • 150 ml Heavy cream
  • 2/3 tbsp Vegetable oil

How to Make Glacage Glaze for Sachertorte

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Glacage Glaze for Sachertorte in your home by yourself.

    Step 1
  • Chop the chocolate finely and put in a bowl.
  • Step 2
  • Put the water and sugar in a sauce pan. Once the sugar has dissolved, sift in the cocoa powder with a tea strainer while stirring it all with a whisk. Add the heavy cream.
  • Step 3
  • Just before the mixture made in step 2 comes to a boil, take it off the heat, then pour it into the bowl used in Step 1 and mix it all together.
  • Step 4
  • Once Step 3 is smooth, add the oil and mix it in well.
  • Step 5
  • Once the mixture made in step 4 has cooled to 30℃, place a sponge cake on a cake cooler and place a plate under it. Coat the cake with the icing made in step 4.
  • Step 6
  • On this cake, it is covered with cream under the icing. However, in case of Sachertorte, the space between the layers of cake and the sides are covered with apricot jam, and then covered with icing.
  • Step 7
  • It takes about 30 minutes for the chocolate to harden, so it can be left at room temperature or put in the fridge uncovered. Once it has set, move it to something like a cake box.
  • Step 8
  • Because the outside will not harden completely, be careful when you cut the cake. If you warm the knife before cutting the cake, it will cut neatly.
  • Step 9
  • This makes a little bit too much icing, so if you have any left over, please use it on things like pancakes, bread and crepes. It will hold for 10 days.
  • Step 10
  • If you let the cake sit for a day or more after making it, the chocolate will infuse with the cake and will make it more delicious.
  • Step 11
  • Ganache cream for a Christmas cake
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