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1
Chop the chocolate finely and put in a bowl.
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2
Put the water and sugar in a sauce pan.
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3
Once the sugar has dissolved, sift in the cocoa powder with a tea strainer while stirring it all with a whisk.
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4
Add the heavy cream.
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5
Just before the mixture made in step 2 comes to a boil, take it off the heat, then pour it into the bowl used in Step 1 and mix it all together.
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6
Once Step 3 is smooth, add the oil and mix it in well.
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7
Once the mixture made in step 4 has cooled to 30C, place a sponge cake on a cake cooler and place a plate under it.
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8
Coat the cake with the icing made in step 4.
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9
On this cake, it is covered with cream under the icing.
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10
However, in case of Sachertorte, the space between the layers of cake and the sides are covered with apricot jam, and then covered with icing.
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11
It takes about 30 minutes for the chocolate to harden, so it can be left at room temperature or put in the fridge uncovered.
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12
Once it has set, move it to something like a cake box.
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13
Because the outside will not harden completely, be careful when you cut the cake.
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14
If you warm the knife before cutting the cake, it will cut neatly.
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15
This makes a little bit too much icing, so if you have any left over, please use it on things like pancakes, bread and crepes.
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16
It will hold for 10 days.
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17
If you let the cake sit for a day or more after making it, the chocolate will infuse with the cake and will make it more delicious.
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18
Ganache cream for a Christmas cake
