Sachertorte: Austria’s most famous cake

Sachertorte. Photo taken by tedkaiserphoto.com.

Sachertorte is one of Austria’s most famous and well-loved cakes. It was invented by Viennese chef Franz Sacher who created the dessert in 1832 for Wenzel Clemens Prince Metternich. The cake became famous when Sacher’s son opened the luxury Hotel Sacher.

Although, the original recipe is kept a hidden secret, this version will just about please any chocolate lover.

Sachertorte is best served with a side of unsweetened whipped cream to compliment the overall taste.

Ingredients

Cake

6 ounces (175 g) semisweet chocolate, chopped
¾ cup (125 g) all-purpose unbleached flour
¼ teaspoon salt
½ cup (150 g) finely ground almonds
6 large eggs, separated
1 cup (200 g) granulated sugar
½ cup (125 g) unsalted butter
1 teaspoon pure vanilla extract

Apricot Glaze

½ cup (155g) apricot jam
1 tablespoon water

Chocolate Glaze

12 oz (375 g) milk chocolate, chopped
1 cup (250 g) unsalted butter
2 tablespoon corn syrup

Directions

Preheat oven to 325F (165 C). Butter an 8-inch cake pan. Line the bottom with parchment (baking) paper cut to fit.

In a bowl, combine the eggs whites. Using a large whisk beat as fast as you can until the
egg whites begin to thicken. Continue beating until soft peaks form. Slowly add ¼ cup (60g) sugar and continue to whisk until stiff peaks form.

In another bowl, combine the butter and ½ cup (125 g) sugar. Using a whisk beat vigorously until the mixture is light in color and fluffy. Whisk in the egg yolks two at a time, beating well after each addition.

Whisk in the chocolate until blended and then the vanilla. Using a rubber spatula, fold the dry ingredients into the chocolate batter. Fold in half of the egg white mixture and then the remaining.

Pour the batter into the prepared pan. Bake the cake until a toothpick inserted into the center comes out clean, about 50 minutes.

Let the cake cool in the pan for 15 minutes. Remove cake from pan when completely cooled. Set aside.

To make the apricot glaze, in a small saucepan over medium heat, combine the jam and water and heat until the jam melts. Remove from the heat. Press through a fine-mesh sieve into a small bowl. Set aside.

Carefully cut cake horizontally to form 2 layers.

Using a pastry brush, coat one layer with the apricot glaze. Place the remaining cake layer on top and brush the top and sides of the cake with the remaining apricot glaze.

To make the chocolate glaze, place the chocolate, butter and corn syrup into a saucepan on medium heat. Melt all ingredients until combined. Stir occasionally. Remove from the heat and pour glaze through a fine-mesh sieve. Let cool for several minutes before using.

Pour glaze on cake. Allow the cake to settle before serving.

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Tags: Austrian dessert, cake, chocolate, Sachertorte

Category: Recipes