The dessert was named after its creator Franz Zaher. The cook invented the recipe in 1832, since then it is the most popular recipe in Austria. They even celebrate the birthday of «Zahera» on December 5.
You will need:
For chocolate English mousse
150 ml. Milk
60 g of egg yolks
50 g of powdered sugar
320 g finely chopped black (bitter) chocolate
550 ml. Cream for beating 35%
150 ml. Milk
60 g of egg yolks
50 g of powdered sugar
320 g finely chopped black (bitter) chocolate
550 ml. Cream for beating 35%
Biscuit «Sacher»
50 grams of ground almonds
50 g of powdered sugar
75 g of egg whites
60 g of sugar
40 grams of eggs (about 1 egg)
50 g of egg yolks
25 g of chopped black bitter chocolate 70%
25 g of sl. Oils
25 g of sifted flour
15 g of sifted cocoa powder
50 grams of ground almonds
50 g of powdered sugar
75 g of egg whites
60 g of sugar
40 grams of eggs (about 1 egg)
50 g of egg yolks
25 g of chopped black bitter chocolate 70%
25 g of sl. Oils
25 g of sifted flour
15 g of sifted cocoa powder
For biscuit «Alhambra»
100 g unsalted slice. Oils
25 g of sifted flour
25 g of cornmeal
30 g of cocoa powder
200 g eggs (about 4 pcs.)
50 g of egg yolks
80 g of powdered sugar
100 g unsalted slice. Oils
25 g of sifted flour
25 g of cornmeal
30 g of cocoa powder
200 g eggs (about 4 pcs.)
50 g of egg yolks
80 g of powdered sugar
For orange jam
Peel 2 oranges without a white layer
400 g of orange pulp
120 ml of orange juice
330 g of sugar for jam (used the packaging of yellows)
Peel 2 oranges without a white layer
400 g of orange pulp
120 ml of orange juice
330 g of sugar for jam (used the packaging of yellows)
For syrup with Grand Marnier liqueur
170 g of powdered sugar
180 ml of water
1/2 vanilla pod
150 ml of Grand Marnier liquor
170 g of powdered sugar
180 ml of water
1/2 vanilla pod
150 ml of Grand Marnier liquor
For orange ganache
75 g of black (bitter) chocolate 65% finely chopped
75 g of milk chocolate finely chopped
200 ml of orange juice
20 g of powdered sugar
25 g unsalted slice. Oils
75 g of black (bitter) chocolate 65% finely chopped
75 g of milk chocolate finely chopped
200 ml of orange juice
20 g of powdered sugar
25 g unsalted slice. Oils
For orange — chocolate glaze
50 g finely chopped dark chocolate 70%
6 g of sheet gelatin
500 ml of orange juice
1/2 vanilla pod
40 g of powdered sugar
50 g finely chopped dark chocolate 70%
6 g of sheet gelatin
500 ml of orange juice
1/2 vanilla pod
40 g of powdered sugar
Decorating to your liking
How to cook:
PREPARING ENGLISH MUSSIAN
1. Beat egg yolks with sugar-2-3 minutes. Milk bring to a boil.
2. When the milk boils, half to pour into the yolks without stopping stirring. Return the mixture to the fire.
3. Cook on low heat, stirring constantly. While the mass does not thicken approximately 80-90 C. remove from the fire.
4. Pour the mixture into finely chopped chocolate. Stir until smooth, cool.
5. Whip the cream until lush and gently mix with the chilled chocolate cream.
1. Beat egg yolks with sugar-2-3 minutes. Milk bring to a boil.
2. When the milk boils, half to pour into the yolks without stopping stirring. Return the mixture to the fire.
3. Cook on low heat, stirring constantly. While the mass does not thicken approximately 80-90 C. remove from the fire.
4. Pour the mixture into finely chopped chocolate. Stir until smooth, cool.
5. Whip the cream until lush and gently mix with the chilled chocolate cream.
PREPARING BISCUIT «ZAHER»
1. Preheat the oven to 180C. The shape is 25 X 30. The almond is ground into a crumb.
2. Beat whites with sugar powder, add almond chips.
3. Gradually introduce 30 g of sugar, whole eggs and egg yolks, beat 4-5 minutes, until a homogeneous mass.
4. Whip the proteins and enter gradually the remaining sugar. Beat until thick foam is formed.
5. Dissolve the chocolate in the bath and add sl. butter. Stir until homogeneous. Add the almond mixture and beat again.
6. Pour the flour and cocoa powder thoroughly. Add two proteins. Stir gently with spatula.
Distribute the dough on a baking sheet and bake 15 minutes. Cool on the grate.
1. Preheat the oven to 180C. The shape is 25 X 30. The almond is ground into a crumb.
2. Beat whites with sugar powder, add almond chips.
3. Gradually introduce 30 g of sugar, whole eggs and egg yolks, beat 4-5 minutes, until a homogeneous mass.
4. Whip the proteins and enter gradually the remaining sugar. Beat until thick foam is formed.
5. Dissolve the chocolate in the bath and add sl. butter. Stir until homogeneous. Add the almond mixture and beat again.
6. Pour the flour and cocoa powder thoroughly. Add two proteins. Stir gently with spatula.
Distribute the dough on a baking sheet and bake 15 minutes. Cool on the grate.
PREPARING BISCUIT «ALGAMBRA»
1. oven 180 C. two forms 25 x 30 with silicone substrates.
2. Mix the flour, cocoa and starch. Preheat the oil.
3. To prepare mousse sabayon, stirring constantly, heat the eggs in a water bath, egg yolks and sugar to 40C until thick (I heated to 80C)
4. Slightly add the mousse sabayon to melted butter and mix well. In the remaining sabion, add 2/3 of a mixture of flour, cocoa, starch. Carefully mix the oil mixture and add all the dry ingredients, stirring each time until uniform.
5. Spread the spatula on the prepared baking sheets and bake for 12-15 minutes. Chill on the grate.
1. oven 180 C. two forms 25 x 30 with silicone substrates.
2. Mix the flour, cocoa and starch. Preheat the oil.
3. To prepare mousse sabayon, stirring constantly, heat the eggs in a water bath, egg yolks and sugar to 40C until thick (I heated to 80C)
4. Slightly add the mousse sabayon to melted butter and mix well. In the remaining sabion, add 2/3 of a mixture of flour, cocoa, starch. Carefully mix the oil mixture and add all the dry ingredients, stirring each time until uniform.
5. Spread the spatula on the prepared baking sheets and bake for 12-15 minutes. Chill on the grate.
PREPARATION OF ORANGE JAM
1. Peel and cut the flesh of the orange into a saucepan and add orange juice. Add the sugar for the jam. Bring to a boil and cook for 5 minutes.
2. Grind the blender 5 minutes before obtaining a homogeneous mass. Puree again bring to a boil and cook over moderate heat for 5 minutes. To cool.
1. Peel and cut the flesh of the orange into a saucepan and add orange juice. Add the sugar for the jam. Bring to a boil and cook for 5 minutes.
2. Grind the blender 5 minutes before obtaining a homogeneous mass. Puree again bring to a boil and cook over moderate heat for 5 minutes. To cool.
SYRUP WITH LIQUER
1. Pour water into the saucepan and pour in the sugar, add the vanilla seeds and the pod itself. Bring to a boil and cool.
Add the liquor Grand Marnier. Strain. To cool.
1. Pour water into the saucepan and pour in the sugar, add the vanilla seeds and the pod itself. Bring to a boil and cool.
Add the liquor Grand Marnier. Strain. To cool.
FOR ORANGE GANACH
1. Put the chocolate in a bowl.
2. Pour the orange juice into a saucepan and bring to a boil. Cook without covering the lid until the juice volume decreases to 90 ml. Add the sugar and bring it back to the boil.
3. Pour the juice onto the chopped chocolate and stir until an emulsion is formed. Add the oil and stir again.
1. Put the chocolate in a bowl.
2. Pour the orange juice into a saucepan and bring to a boil. Cook without covering the lid until the juice volume decreases to 90 ml. Add the sugar and bring it back to the boil.
3. Pour the juice onto the chopped chocolate and stir until an emulsion is formed. Add the oil and stir again.
ORANGE-CHOCOLATE GLAZE
1. Soak gelatin in cold water for a few minutes.
Pour the orange juice in a saucepan, add vanilla seeds and a pod, bring to a boil. Cook without covering the lid until the juice volume decreases to 250 ml. Add sugar and bring to a boil again.
2. Press gelatin and enter it into the juice. Stir until it is completely dissolved. Strain through a fine sieve.
3. Pour the juice into a bowl with chocolate and stir until smooth.
Use immediately or store in an airtight container in the refrigerator.
1. Soak gelatin in cold water for a few minutes.
Pour the orange juice in a saucepan, add vanilla seeds and a pod, bring to a boil. Cook without covering the lid until the juice volume decreases to 250 ml. Add sugar and bring to a boil again.
2. Press gelatin and enter it into the juice. Stir until it is completely dissolved. Strain through a fine sieve.
3. Pour the juice into a bowl with chocolate and stir until smooth.
Use immediately or store in an airtight container in the refrigerator.
ASSEMBLY AND COMPLETION
1. Place a biscuit «Sacher» in the frame, soak it with syrup, grease with orange ganache and send it to the refrigerator for 10 minutes.
2. Over the Ghana
1. Place a biscuit «Sacher» in the frame, soak it with syrup, grease with orange ganache and send it to the refrigerator for 10 minutes.
2. Over the Ghana