Finely chop the chocolate bar and put into a bowl. Slice the cake horizontally into half or thirds.
Add the heavy cream in a pot, and warm until it's nearly boiling. Add into the bowl from Step 1. Whisk well and cool it down slightly.
Whip the mixture from Step 2 lightly with a hand mixer. Chill in the fridge.
Brush the ☆ syrup onto the sponge cake. Spread out the chocolate cream in between the layers and also on its side.
Sprinkle cocoa powder on top and decorate the cake.
Coat with a glacage to make a sachertorte cake. Please refer to Recipe ID: 722031 for details.
Add an extra 10 g when using dark chocolate.
You could use milk to make a delicious ganache. Recipe ID: 2430319.
Story Behind this Recipe
I've been making this chocolate cake for a while now and it's become our family favorite. If you wish to reduce its sweetness, try making it with dark chocolate. You can also combine the chocolate and heavy cream in a bowl and microwave to melt.
Step 3: You can also use a whisk. Step 3: Take care not to whip too much as the chocolate cream will be too stiff. I used a chocolate bar, but use baking chocolate (couverture) for a glossy finish.