1. First make the Sacher cake body (part one), prepare the ingredients: 90 grams of unsalted butter, 30 grams of powdered sugar, a little vanilla extract, 90 grams of egg yolk, 90 grams of 54% dark chocolate, 143 grams of egg white, 120 grams of caster sugar, low 90 grams of powder. First, mix the softened butter with vanilla extract and powdered sugar until slightly hairy
2. Add the egg yolks to the butter frosting in step 1, and beat the butter frosting (make sure that the egg yolk and the butter are completely mixed each time, and then add the next egg yolk)
3. Melt the dark chocolate in water, add it to the butter frosting, stir evenly
4. Add the caster sugar to the egg whites in 3 times, beat the egg whites to a soft chicken tail shape, add the whites to the mixture in step 3 in 2 times, and make the copy evenly
5. Sift the low flour into the mixture, stir evenly, and spread into a 45*30 cm baking tray (the oven at home is not big enough, you can divide it into two baking trays)
6. Preheat the oven up and down to 180 degrees, bake the middle layer of the oven for about 20 minutes, take it out and let it cool, use an 8-inch mousse ring to carve out 2 biscuits (3 for this recipe), and rub off the surface layer of skin ! Be sure to rub it down and set aside
7. Next, make the chocolate glaze (Part 2). Prepare ingredients: 60 grams of water, 100 grams of caster sugar, 100 grams of glucose, 72 grams of condensed milk, 10 grams of gelatin flakes, 10 grams of mirror pectin, and 100 grams of dark chocolate. First, mix the water, sugar, glucose, and condensed milk to a boil. After removing the heat, add the dark chocolate and stir evenly. Add the soaked gelatin flakes and the mirror pectin, stir evenly, beat with a cooking stick, and shake out bubbles. Put on plastic wrap and put it in the refrigerator for later use
8. Next, make the dark chocolate mousse body (the third part). Prepare the ingredients: 400 grams of whipped cream, 200 grams of dark chocolate, 4 grams of cocoa powder, 1 gram of coffee powder, and 5 grams of rum. First, mix 200 grams of whipped cream with cocoa powder and coffee powder and boil. After removing the heat, add the dark chocolate, let it stand for a while and stir well.
9. Beat the other 200 grams of whipped cream to 6 to distribute, and mix with the mixture of step 8 evenly, add rum, stir evenly, you can make a dark chocolate mousse, set aside
10. Next, make the chocolate crispy bottom (Part 4). Prepare the ingredients: 25 grams of Callebaut popcorn, 6 grams of butter, 15 grams of milk chocolate, and 10 grams of hazelnut paste. First melt the milk chocolate in water and remove from the fire, add the softened butter and hazelnut paste, stir well, add popcorn rice, stir evenly, spread on a layer of sacher cake body, set aside
11. Next, assembling the cake, first place the mold on the plate and fix it, fill the bottom of the mold with a layer of dark chocolate mousse, and put the Sacher cake base with the chocolate crisp bottom (the crispy bottom side down). Make the wine for brushing the cake base (Part V). Ingredients: 20 grams of water, 10 grams of caster sugar, and 30 grams of rum. Boil the water and caster sugar, and add the rum. Dip a brush in the wine and apply it to the surface of the cake (brush several times to make the cake moist enough)
12. Fill the cake base with dark chocolate mousse. When it is almost full, add another piece of Sacher cake base (the closing is less than 8 inches, and the cake base needs to be cut), and brush with a little wine. Fill the remaining mousse in the gap, cover it with plastic wrap, and send it to the refrigerator to freeze overnight
13. Take out the chocolate glaze, melt in water, stir until there are no particles, shake and shake out the bubbles, and let it stand to 30 degrees. Take out the cake body, put it on the grill, and place an empty basin under it. Pour the glaze ingredients on the cake to complete
14. Choose the material you like to decorate the cake. I used dark chocolate balls, gold foil, gold powder, round dark chocolate inserts and a curved chocolate decoration
Tips:1. The glaze of this cake is thicker than other glazes, so the glaze temperature is slightly higher when it is poured.
2. The mousse cake body must be frozen at -18 degrees for 10 hours before the glaze is topped.
3. Be sure to shake out the bubbles in the glaze, or there will be a lot of bubbles in the glaze.
