Desserts
Sacher cube
Ingredients
Measured with a 2,5 dl mug, for a 35 × 25 cm baking tray
2 mugs
flour
1 package
baking powder (12 g)
4 tablespoons
unsweetened cocoa powder
1 mug
sugar
1 package
vanilla sugar (10 g)
1 pinch
salt
2 pcs
egg
8 dkg
melted dark chocolate
2 dl
Mizo lactose-free milk (2.8%)
1 dl
sunflower oil
2 dkg
Mizo lactose-free butter
to taste
apricot jam
10 dkg
dark chocolate
1 dkg
Mizo butter
to taste
cleaned pistachios
(optional)
whipped cream
Instructions:
Sift the baking powder and cocoa into the flour and mix them well. Add the two types of sugar, salt, eggs, and mix thoroughly with a cooking spoon. Gradually, with constant stirring, add the milk and chocolate, and finally the vegetable oil. Pour the mass into a baking tray lined with parchment paper and bake in an oven preheated to 180 degrees C for approx. 45 minutes. (Needle test!) Let the dough cool in the half-open oven. Cut in half and spread jam between the two layers. Let rest for at least 1 hour.
Melt the butter and dark chocolate over steam, pour on top of the cake and leave to freeze in a cool place. Serve cut into cubes, decorated with whipped cream or pistachios.