Sicher Cake: Chocolate Hazelnut Cake

You must have heard of the Sacher cake, the famous Viennese desert. This cake, although its ingredients are quite different, bears a similar name – Sicher cake, which would translate to Safe cake. Because making a chocolate-hazelnut cake is playing it safe: everybody from the kids to the grandparents love it, it looks amazing and it smells like happiness.

Ana from Plava tacna has prepared one that is very nutty and chocolaty, and its main ingredients are a lot of chocolate and hazelnuts, and a bit of love.

Enjoy!

MERINGUE BASE:

  • Preheat the oven to 155 °C.
  • Roast the hazelnuts, remove the skin and chop them.
  • Whisk the egg whites, add a pinch of salt, then gradually add the sugar until you get a firm peaks. Add the vinegar, hazelnut flour and chopped hazelnuts and fold everything into the egg whites.
  • Pour the mixture into two round (20 cm in diameter) cake pans with baking paper on the bottom of them.
  • Bake for 50 minutes on 155 °C.

CAKE:

  • In a large bowl, mix the butter, hazelnut oil and sugar. Add egg yolks and milk.
  • Add sifted all purpose flour, cocoa and baking powder. Finally, add the hazelnut flour. Mix everything well together. 
  • In another bowl whisk the egg whites with a pinch of salt until firm peaks have formed, all the while gradually adding the sugar.
  • Fold it into the first mixture you made in the first bowl.
  • This mixture is enough for two cakes (20 cm diameter), which we bake in baking pans that we have lined with parchment paper (or just coated in butter/oil and covered with flour).
  • Bake for 25 minutes at 175 °.
  • When the two cakes have cooled down, cut them horizontally in two, so that you have 4 cakes.

FIRST FILLING:

  • Combine the egg yolks, sugar, chocolate and milk in a bowl that you have placed over simmering water. When the mixture gets heated up to 83°C, remove it from heat. Wait until it’s cooled down to room temperature, then mix in the butter. This filling you’ll spread on the outside of the cake.

SECOND FILLING:

  • Combine melted chocolate and mascarpone cheese. Beat the heavy cream until it’s still smooth, and not too firm. Fold it into the melted chocolate and mascarpone mixture. This filling well use for between the layers.

ICING:

  • Bring the heavy cream to a light boil then pour it over the chopped chocolate. Leave it for a couple of minutes until the chocolate melts, then use a spoon to combine the two ingredients. It doesn’t take long to make this icing, so I advise you to start preparing it just before you start spreading the second filling on your cake.  That way, the icing will cool down a bit, but still be liquid, and you’ll have enough time to spread the chocolate filling between the layers.

ASSEMBLING:

  • I assembled the cake in one of the baking pans like this:
    • first one cake layer,
    • then the filling (make sure you have enough for 5 layers),
    • cake layer,
    • filling,
    • meringue layer with hazelnuts,
    • filling,
    • meringue layer with hazelnuts,
    • filling,
    • cake layer,
    • filling,
    • cake layer. You can do it in whichever order you prefer. 
  • Leave the cake in the fridge for a couple of hours before spreading filling 1 on the outside of it. 
  • Finally, the icing: Pour it over the cake, make it even and level by using a knife and let the excess trickle down the sides of it. 
  • You can decorate the cake however you like. Use chopped nuts, chocolate sprinkles, put pralines on top or pieces of chocolate, fresh fruit – it’s really your choice.
👩‍🍳:Ana Prša - Plava tacna
🕖:120 minutes
〽:medium demanding
🍽:12 persons

You'll need:

MERINGUE BASE:
3                             egg
pinch                     salt
130 g                      sugar
1/2 tbsp                vinegar 
50 g                        roasted hazelnuts, chopped
20 g                        Letifico Hazelnut Flour

CAKE:
115 g                       butter
15 g                         Letifico Hazelnut Oil
110 g                       sugar
4                              egg yolks
150 g                       all purpose flour
30 g                         Letifico Hazelnut Flour
20 g                         cocoa
80 g                         milk
1                               baking powder
4                               egg whites
pinch                       salt
80 g                         sugar

FIRST FILLING:
3                               egg yolks
100 g                       sugar
100 g                       chocolate 54 %
50 g                         milk
125 g                       butter

SECOND FILLING:
500 g                      mascarpone cheese
300 g                      chocolate 54%
500 mL                  heavy (whipping) cream

ICING:
50 g                        chocolate 54 %
75 g                        heavy (whipping) cream