Here is the Sacher by our Chef Ernst Knam in our school Elitefbm :
Ingredients
375 g dark chocolate into small pieces or tablets
325 gr butter
100 gr icing sugar
a pinch of vanilla powder
15 eggs
450 g caster sugar
250 gr flour 00
75 g chestnut flour
puréed chestnuts q.b.
a pinch of salt
butter and flour for the mold
Ganache
250 ml cream
375 g dark chocolate tablets or pieces
Pour the cream into a saucepan and put it on the fire to warm.
Bring to a boil, then add the chocolate.
Mix thoroughly with a wooden spoon until the chocolate is melted and well blended complete with cream.
Procedure:
Pick up the dark chocolate in a bowl, then let it melt in a double boiler. Meanwhile, in a bowl, fitted with a whisk the butter with the sugar, salt and vanilla. When the mixture is well blended, add a little 'time to the lightly beaten egg yolks, stir and add the melted chocolate.
Separately, in a large bowl, whisk together the egg whites with a whisk to zuchcero and add them to the mixture gently, then add the flour. Mix well to obtain a homogeneous mixture. Pour into a mold greased and floured diameter of about 22-24 cm and place in a preheated oven at 170 ° C for 35-40 minutes.
Remove from the oven and let the cake cool, then remove it from the mold, gently inverting. Cut in half horizontally with a thin knife, a saw in order to obtain 2 disks.
Prepare now ganache. With a spatula stendetene a layer on the first disc and close the pie with the second disk. Spread the mashed brown over the entire surface of the cake, then cover the cake with the remaining ganache. Refrigerate for 20 minutes until the frosting you will not be solidified. Decorate with marron glacé.