Chocolate cake "Sacher", raws li los ntawm Vienna confectionery

Neeg nyiam heev ntawm qhob noom xim kasfes kis yeej paub hais tias muaj cov dozens los yog txawm pua pua ntawm cov sib txawv zaub mov txawv ntawm cov ncuav nrog chocolate. Yuav luag txhua tus hostess tsawg kawg yog ib zaug, tab sis siav xws li ib qho delicacy delicacy raws li ib tug ncuav mog qab zib chocolate, siv ib daim ntawv qhia zoo-paub los yog "inventing" ib yam dab tsi tshwj xeeb.

Kuv yuav tsum hais tias muaj ib qho kev sib tw ntawm chocolate, uas yeej yeej lub ntiaj teb koob meej. Piv txwv li, lub Austrians ntseeg tau hais tias lub feem ntau qab chocolate ncuav mog qab zib - yog ib tug khoom noj qab zib lub npe hu ua "Sacher". Lub ncuav mog qab zib no tau npaj ua ntej xyoo 1832 los ntawm Franz Zacher, uas yog tus tub ntxhais kawm ntawv yooj yooj yim hauv Viennese pastry khw. Nws tau destined rau Crown Prince Metternich, leej twg xav saj tej yam txawv tshaj plaw. Lub ncuav mog qab zib npaj ua lub npe nrov heev nrog nws kev siab hlob uas nws rais los ua nws txoj kev nyiam. Thiab tom qab ntawd lub saj ntawm no khoom noj qab zib yog siab thiab Sweet hniav ntawm tag nrho lub ntiaj teb.

Nws yog ib qho tsim nyog yuav tau hais tias daim ntawv qhia rau lub ncuav mog qab zib "Sacher" yog lub npe hu rau ntau hnub no, tab sis vim qee qhov khoom noj qab zib no tsis yog ib txwm ua li ntawd nyob rau hauv lub pas dej Austrian pastry. Vim li cas qhov no tshwm sim? Qhov tseeb yog tias yuav ua rau lub ncuav qab zib chocolate qab tiag tiag, daim ntawv qhia uas yuav muab rau hauv qab no, koj yuav tsum xaiv cov khoom kom yog.

Ua ntej tshaj, tag nrho cov hmoov nplej siab nrog cov khoom siv roj. Secondly, nws yog ib qhov tsim nyog siv "chocolate" txoj cai, nws yuav tsum tsis yog ib qho chaw, tab sis ib tug iab version ntawm delicacy nrog cov ntsiab lus kawg ntawm cov cocoa. Thirdly, lub ncuav mog qab zib yuav tsum tau ci ntawm ib qhov kub, thiab tsis muaj qhov xwm txheej yuav tsum lub qhov rooj thaiv qhov rooj qhib ua ntej qhov kawg ntawm qhov ci. Los ntawm txoj kev, qhov no yog ci ib tug chocolate ncuav mog qab zib rau ib ntev lub sij hawm, txog ib nrab ib teev. Txawm li cas los xij, lub sij hawm pes tsawg yog nyob ntawm tus yam ntxwv ntawm qhov cub.

Lub hauv paus ntawm lub ncuav mog qab zib yog biscuit, thiab nyob rau hauv daim ntawv qhia thawj, kev siv ib tus hmoov baking tsis npaj, uas yog, lub ncuav mog qab zib flamboyance tiav ib hom los ntawm txoj kev whipped qe, yog li no qhov chaw ntawm kev npaj yuav tsum tau muab tshwj xeeb mloog.

Thiab kawg tus mob ntawm kev vam meej - kev siv ntawm natural apricot marmalade, siav heev dua lwm yam los ntawm ripe apricots thiab qab zib, tsis muaj kev siv gelling cov neeg ua hauj lawm, flavors thiab dyes.

Yog li, ua tau hauv daim ntawv qhia. Ua kom muaj chocolate biscuit, koj xav tau 10 lub qe ntawm qhov nruab nrab, uas tau cia li tau muab rho los ntawm lub tub yees, 350 grams hmoov qab zib, uas tuaj yeem ua los ntawm cov piam thaj hauv nruab nrab, siv lub kas fes. Tom ntej no, koj yuav tsum tau siv ib lub bar chocolate bar, qhov zoo tshaj plaws uas tau hais los saum no. Tsis tas li ntawd, koj yuav tsum 160 grams hmoov, me ntsis cognac thiab 50 grams butter tiag (tsis yooj yim!).

Ua ntej koj yuav tsum tau yaj lub chocolate, rau qhov no nws yog tsim nyog siv ib cov dej da dej. Tam sim no ua txhaum lub qe mus rau hauv ib lub tais thiab pib nphoo. Nyob rau hauv feem ntau cov zaub mov, nws yog pom tias cais cov yolks thiab squirrels, tab sis kom tau ib tug tiag tiag biscuit biscuit, nws yog zoo dua los yeej txhua yam ua ke. Tuav kom ntev, tsawg kawg yog 20 feeb. Tom qab ntawd koj tuaj yeem ntxiv cov khoom xyaw seem, thaum xa cov hmoov nplej. Nws zoo los sib tov txhua yam, txuas ntxiv mus rau qhov sib txawv nrog lub tov khoom. Tam sim no koj tuaj yeem ntxiv cov hmoov nplej, tab sis yuav tsum tsis txhob siv lawm. Peb ua li no nyob rau hauv qhov chaw, txhua lub sij hawm sib tov nrog ib rab diav, ua rau hauv qab taw.

Qhov cub yuav tsum twb tau sov so, qhov kub ntawm qhov pib theem ntawm ci yog 200 degrees. Peb muab lub khob noom rau hauv pwm thiab muab tso rau hauv qhov cub. Tom qab 15 feeb ntawm ci, koj yuav tsum tau txo qhov kub kom 160 degrees thiab mus ntxiv.

Npaj biscuit yuav tsum tau sab laug ntawm chav tsev kub ib hnub. Ces txhuam cev ncuav mog qab zib yog txiav nyob rau hauv ib nrab crosswise. Ob lub halves yog tsau nrog syrup, siav los ntawm qab zib, dej thiab cognac. Tom qab ntawd lub qab khoom qab zib yog smeared nrog ib tug txheej ntawm apricot marmalade, on to top ntawm uas lub ncuav mog qab zib yog pw.

Nyob rau sab saum toj ntawm peb chocolate ncuav mog qab zib nchuav nrog icing, uas yog ua los ntawm qhob noom xim kasfes (iab), qab zib siab muaj roj thiab butter.

Lub ncuav mog qab zib "Sacher" nrog cov nplauv tais ci ntsa iab tuaj, uas muab tso rau hauv ib lub phaj ntawm ib qho ntawm qhov khoom plig no.