Sacher Torte is one of the famous cakes around the world. In 1832, Franz Sacher created the Sacher Torte at the court of Prince Metternich, in Vienna, Austria. It is an elegant, soft chocolate cake filled with apricot jam and topped with a delicious chocolate glaze. It is best served with unsweetened whipped cream and a delicious coffee.
Source:Home Cooking Adventure
Element
Makes about 12 servings
Chocolate cake dough
7 eggs, separated
2/3 cup (150g) butter, room temperature
1 cup (120g) powdered sugar
5 oz (150g) bitter chocolate, chopped
1 teaspoon (5g) vanilla extract
1/2 cup +1 tablespoon (120g) sugar
A little salt
1 1/4 cups (160g) all-purpose flour
Apricot jam (250-300g jam)
1 pound (450g) fresh apricots, seeded
2/3 cup (135g) sugar
1 tablespoon (15ml) lemon juice
1 tablespoon (15ml) water
chocolate glaze
Light Bitter Chocolate 7 oz (85% cocoa)
1 1/4 cup (250g) sugar
2/3 cup (160ml) water
Present
Sugar-free ice cream
1. Preheat oven to 350F (180C). Grease with butter and dust with flour into a 9 inch (23 cm) round cake pan.
2. Prepare the cake dough. In a large bowl, mix butter with powdered sugar until creamy. Add the egg yolks one at a time and stir with the vanilla extract.
3. While melting the chocolate in a double boiler, add it to the yolk mixture.
4. Beat egg whites with salt until foamy. Gradually add sugar and continue beating until soft peaks form.
5. Gently fold the whites into the chocolate mixture. Gradually add the sifted flour into the mixture.
6. Pour the batter into the prepared pan and bake for about 45-50 minutes until the toothpick inserted in the center of the cake comes out clean.
7. Turn cake upside down to flat side and cool completely.
8. Meanwhile prepare the apricot jam. Cut the apricots into smaller pieces and place in a saucepan along with the sugar, water, and lime juice. Bring to a boil while stirring constantly. Simmer for about 20-30 minutes until thickened and remove from the heat. Sift to get a smooth jam. Set aside until ready to use.
9. Assemble the cake. Divide the cake into two layers. Spread about half of the hot jam on the first layer. Spread the second layer of cake on top and spread the remaining hot jam on top and sides of the cake. Let dry for up to 30 minutes.
10. Transfer the cake to a wire rack on a baking tray lined with parchment.
11. Prepare the chocolate glaze. Put the sugar and water in the pot. Simmer for about 5 minutes or until thermometer reaches 234°F/112°C. Turn off heat, stir a few times, and add chopped chocolate. Stir until smooth and glossy. If it is too thick, reduce the heat to low and add a few drops of water if necessary to thin it to a pourable, thick consistency.
12. Pour hot glaze all over the cake, starting from the edges, center. You can use leftover glaze from the baking tray to decorate the cake later or refrigerate it for later. Wait a few minutes and transfer the cake to a serving plate. Let the yeast dry for at least an hour at room temperature. Do not refrigerate as it may affect the enamel.
13. Use the leftover chocolate glaze to write Sacher on top of the cake.
14. Serve with fresh cream without sugar.
