I am a biologist, so I really like experimenting and to the challenge “Is it possible to transform a cake into a biscuit?” I answer … YES! In particular, here you will find the recipe for Bisco Sacher, biscuits that, believe me, have the same flavor as the most famous cake in the world, the Sacher Torte. You will find two versions of the chocolate coating in the recipe, both are valid, you can choose your favorite!
Ingredients
- 300 g of 00 flour
- 40 g of cocoa powder
- 250 g of butter
- 50 g of sugar
- 1 large whole egg
- 1 pinch of salt
- 160 g of apricot jam
Chocolate glaze n.1
- 210 g of dark chocolate
- 2 tablespoons of butter
Heat the oven to 70°C and prepare the baking trays by covering them with baking paper.
Sift the flour, cocoa and salt and set aside. In a bowl (or in a stand mixer) work the butter with the sugar with the whisks until you get a soft cream and then add the egg continuing to mix and then add the flour and cocoa mix and knead quickly until you get a soft and elastic dough. Cover and let it rest for 30 minutes in the fridge.
At this point form balls of dough the size of a walnut or a little less and place them well spaced on baking trays covered with baking paper. With the handle of a wooden spoon or with a finger press into the balls so as to create a small round cavity (without reaching the bottom) where you will then insert the filling.
Place in the oven and cook for 12-15 minutes until cooked through (they shouldn’t get too coloured!).
Let them cool completely and place them on the kitchen surface covered with baking paper or aluminum foil. Fill the cavity in the biscuits with a little apricot jam (without exceeding).
Chocolate glaze n.1
Chop the chocolate with a knife or a food processor and melt it in a bain-marie over low heat together with the butter. Let it cool for a few minutes and then with a teaspoon (or if you prefer a piping bag) cover the biscuits with glaze so as to perfectly cover the filling and decorate if you want with silver pearls. Let it cool until the chocolate has solidified well: here are your Sacher biscuits! Taste it to believe it…. does it seem like eating a Sacher Torte or not?
Chocolate glaze n.2 (Fondant)
This is the Sacher glaze
- 150 gr of dark chocolate (finely chopped)
- 150 gr of sugar + 50 gr of water
- sugar thermometer
Chop the chocolate and melt it gently in a saucepan in a bain-marie.
In a smaller non-stick saucepan, place the 150 gr of sugar and 50 gr of water and heat until it reaches a temperature of 110 °C. A slightly gelatinous sugar syrup will form.
Initially, pour the syrup drop by drop into the chocolate kept warm in a bain-marie and mix gently with a spatula until it becomes fluid (then you can continue to add larger quantities “drip” until the syrup is finished, always stirring).
You will have obtained the chocolate fondant: at this point you have to wait for the icing to cool a little until it takes on a slightly denser consistency, like yogurt (but still able to slide on the cake, otherwise pouring it too hot will have a layer of icing that is too thin. This is the most delicate and difficult point, if you wait too long the icing will solidify while you pour it ruining the covering. If you think you have waited too long, put it back on the heat and heat a little.
With a teaspoon (or if you prefer a piping bag) cover the biscuits with icing so as to perfectly cover the filling and decorate if you want with silver beads.
