Glacage Glaze for Sachertorte

I used the directions for making sweets as a reference and used sugar, oil and other things to create this recipe.
If the icing temperature drops too low, it will harden, so please glaze the cake promptly.
If the cake doesn't ice well, pour more glaze on top. Pour glaze on the spots where you can see the sponge cake and smooth out with a knife. Recipe by Yuuyuu0221
Glacage Glaze for Sachertorte
I used the directions for making sweets as a reference and used sugar, oil and other things to create this recipe.
If the icing temperature drops too low, it will harden, so please glaze the cake promptly.
If the cake doesn't ice well, pour more glaze on top. Pour glaze on the spots where you can see the sponge cake and smooth out with a knife. Recipe by Yuuyuu0221
Cooking Instructions
- 1
Chop the chocolate finely and put in a bowl.
- 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.
- 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.
- 4
Once Step 3 is smooth, add the oil and mix it in well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 11
Ganache cream for a Christmas cake
https://cookpad.wasmer.app/us/recipes/148503-easy-chocolate-cake
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Sachertorte (chocolate cake) Sachertorte (chocolate cake)
I put apricot jam between slices of chocolate cake and coat with chocolate. Fumie's Recipe -
Sacher Torte Sacher Torte
A rich chocolate cake from Austria with a layer of jam underneath the chocolate icing. The original sachertorte was apparently not layered, but the cake is often sliced in half and spread with an extra layer of apricot, red currant or raspberry jam. If you choose to layer, you will need to make extra jam glaze.I'm quite bad at making the icing look pretty but hopefully you can do better :P It will still taste good ;) Felice -
-
Easy Dessert Glaze Easy Dessert Glaze
This is a simple and versatile glaze. I first used it as a brushed on glaze for an apple braid and have since used it drizzled over cookies, as a dip and even as a coffee sweetener. lisazirb -
-
-
Chocolate Ganache Tart Chocolate Ganache Tart
Check out the recipe on the YouTube Channel 😊 → Cooking Drops Cooking Drops -
-
Chocolate Gateau Cake (without flour) Chocolate Gateau Cake (without flour)
This chocolate ganache is more than just a chocolate cake. It tastes like eating chocolate truffles . If you are a chocolate lover, you will love it! Nana -
Frozen Chocolate Gateau Frozen Chocolate Gateau
On the 9th of August is Singapore's 54th Independence day and I celebrate with Nature's Superfood to bring you this special frozen chocolate gateau. I am not saying this just cos I am being sponsored, but this gateau tastes better with Nature's Superfoods products. Great ingredients produce great food. Don't you agree? Speaking of great ingredients, yes, I am using my amaretti biscuits as the crust of this gateau. Trust me, it will make a lot of difference as compared to any store-bought ones.I had fallen in love chocolate with passionfruit. It is like the day when I discovered chocolate with orange. This gateau will not hit you with any passionfruit flavor on the palate, but instead will lead you to a lingering aftertaste. This is also a no-bake cake. I know some of you lovely people dislike using gelatine, so I figured that by using a custard will not only actually bring the cake into a whole, but also adds silkiness to the cake.This gateau does requires a lot of a work and time, but as soon as you slice and serve, it is totally worth it. My kids love it. They actually like the tangy aftertaste from the passionfruit. On a side note, if your passionfruit are too sour, you can add Nature's Superfood's Yacon Root Syrup, 1 TSP at a time. Taste and adjust to your preference. I really hope you will give this recipe a try and celebrate this Singapore's National Day with this frozen chocolate gateau. Daniel Lim -
German Yellow Cake German Yellow Cake
German Chocolate Cake, without the chocolate. I decided to combine my favorite type of cake with my favorite icing, and created one of best tasting cakes I've ever had. I hope you enjoy! Jenny Lynn -
Chocolate Gateau at Home Chocolate Gateau at Home
This was originally a chocolate gateau recipe that I read in a recipe book, but after making adjustments for a decade, now it's turned out as something quite different. As for now, this is my favorite way to make it. It might seem a bit dry because it doesn't use any oil, but that's okay; it's less in calories.Make sure to make a good meringue with chilled egg whites. When I have leftover egg whites from baking bread, I occasionally measure 70g (combined with milk) to bake this cake. You could freeze egg whites to use later. Recipe by Osshosan cookpad.japan
More Recipes
Comments