Chocolate Glaze
Sacher Glaze
Ingrediënten
- 1 cup plus 3 tbsp 260 g Granulated sugar
- ¾ cup 170 ml Water
- 7 oz 200 g Cooking chocolate
Instructies
- Boil water with granulated sugar for a few minutes at a high heat, then remove from heat and let cool for several minutes.
- Chop up the cooking chocolate and dissolve little by little in the still-warm sugar solution until a thick, smooth glaze is created.
- The glaze should remain viscous and be kept lukewarm.
- If it is too hot, it will not have any gloss and will remain dull after hardening.
- Pour the glaze over the torte and quickly smooth with two or three strokes of a spatula.
Notes / Tips / Wine Advice:
Tips:
• Never put a Sachertorte in the refrigerator, otherwise the glaze will start to sweat.
• Since the recipe of the original Sachertorte has been a closely guarded secret since 1832, this Sacher glaze is not the original recipe.
• Never put a Sachertorte in the refrigerator, otherwise the glaze will start to sweat.
• Since the recipe of the original Sachertorte has been a closely guarded secret since 1832, this Sacher glaze is not the original recipe.
--------------------------------------------------------------------------------------------------
