From Austria, with love! The famous Sachertorte cake has been around since 1832 when a young confectioner - Frans Sacher - made it for prince Metternich.
Clever pastry chefs figured out the ingredients of the secret recipe and everybody had their try ever since.
Will it be the same? Probably not! The only way to be sure is to order the real sachertorte for comparison.
This is more of a "grown up" type of pastry with a good doses of bitter chocolate. The aroma alone would tempt anyone to have a taste.
- 180 g dark chocolate 70%
- 175 g icing sugar
- 175 g soft butter
- 7 eggs
- 140 g flour
- 50 g almond flour
- 1 tsp vanilla extract
- 1 pinch of salt
- 180 g dark chocolate- 20 cl cream
- 5 cl milk
- 20 g butter
- 2 tbsp fine caster sugar
- 1 tsp vanilla extract
Plus 330 g of apricot jam
- Take a spring form of 24 cm, layer the bottom with baking paper after greasing the whole inside.
- Melt the chocolate in a bain-marie. Let it cool. The chocolate must be liquid but should not be warm.
- Mix the butter and sugar with a hand mixer until creamy. Keep mixing and add the egg yolks one by one. Stop when it's smooth and airy.
- Gradually add the chocolate to it whilst mixing.
- In another bowl, beat the egg white very firm with a pinch of salt. Add the vanilla extract.
- Take some beaten egg white and add to the chocolate paste. Fold it from under to over (toward center) with a wooden spatula. Add the rest of the egg whites, flour (with a sieve) and almond making the same moves, until the batter is homogeneous.
- Spread batter evenly in 24 cm spring form and bake for 80 minutes at 165°C.
- Let the cake cool inside the pan on a rack. After 30 - 45 minutes, open cake pan, turn upside down and continue to cool until cold.
For the chocolate glaze:
- Break chocolate bar into small pieces if you're not using chocolate chips.
- Using a sauce pan, pour the cream, milk, vanilla extract and sugar. Bring it to a boil and take it off the fire. Make sure the sugar is dissolved.
- Add the chocolate pieces and stir until completely dissolved. You should have a shiny, smooth chocolate cream.
- With the bottom up, slice the sacher cake horizontally in half, about half way the height.
- If any, pick the apricot chunks out of the jam (use a sieve if necessary adding little water), spread it on the lower half of the cake. Put the upper half on it. Spread another layer of apricot jam on the top (which used to be the bottom) but this time smooth it out. Make sure the top is even and flat.
- Put the cake on a rack and a recipient underneath the rack, something that is wider than the cake's diameter. The glaze is going to pour over so you need the recipient to collect it.
- Measure the temperature of the chocolate glaze! Between 35°C and 40°C is ideal to pour it over the cake. You won't even need a spatula. Start from the center moving in circles, gradually work your way to the sides. Since the glaze is liquid enough it will also cover the sides. If you want a thicker chocolate layer, wait for it to solidify some on the cake and pour another layer.
- Store the sachertorte in the refrigerator for 3 hours, until the glaze is mat. Cut into 12 pieces.
Tools used: Hand mixer, cake pan, glaze recipient, rack, wooden spatula, sieve.
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