Sacher Torte Chocolate CakeVIEW ALL POSTS
One of the most famous and appreciated chocolate cakes in the world — Sacher Torte. Our recipe and recommendations about cooking it at home.
- 452 calories per serving
- Difficulty: medium
- Preparation: 60 min
- Cooking: 50 min
- Serves: 8 people
- Cost: low
- Note: plus the cooling and resting time of the cake
In 1832, one of the most famous hotels in Vienna, which has now become a sacred pastry temple, something special happened that marked the history of Austrian cuisine. Franz Sacher, an apprentice pastry chef of only 16 years old and a lover of chocolate, conceived the Sacher Torte, which today is certainly one of the most famous and appreciated chocolate cakes in the world. The story goes that the young Franz, who was replacing a sick chef that day, was preparing a dessert for the dinner of the gluttonous Prince of Metternich-Winneburg zu Beilstein. And, after long thinking, he decided to combine simple and traditional elements, such as chocolate and jam, to create a delicate and tasty dessert. Apparently, the dessert was a great success, and from that day, the young Franz Sacher had to go out of his way to prepare this cake for everyone: the Sacher Torte. Since then, the fame of this cake has spread all over the world, and even if thousands of people continue to prepare it, the original recipe is jealously guarded in Vienna and is not revealed to anyone. We offer you the version created by us, a real guarantee when it comes to chocolate cakes!
- Dark chocolate 60% ¼ cup + 3 tbsp
- Yolks about 3
- Egg whites about 3
- Softened butter ¼ cup + 1 tbsp
- Flour ¼ cup + 2 tbsp
- Icing sugar 2 tbsp + 1 tsp
- Sugar ¼ cup + 3 tbsp
- Vanilla bean 1
- Salt up to a pinch
For the stuffing:
- Apricot jam 150 g
- Dark chocolate 60% 1 cup
- Fresh liquid cream (preferably with 30-35% fat) ½ cup
How to prepare the Sacher Torte
To prepare the Sacher Torte, first, transfer the chocolate cut into small pieces in a bastardella and melt it. If you prefer, you can melt the chocolate in the microwave by activating it a few seconds at a time and stirring at each stop so as not to burn the chocolate. In the meantime, place the soft butter, the icing sugar, and a pinch of salt in the bowl of a mixer. Also, add the seeds of the vanilla bean and start mixing the whole thing with the whisk until a creamy consistency is obtained.
Then pour the lightly beaten egg yolks in two parts and continue whipping. It will take about 8-10 minutes. The important thing is that the mixture of icing sugar, yolks, and butter is well whipped so that the dough develops well when cooked. Now, make sure that the chocolate you melted has a temperature between 120 and 130F. It is preferable to use a thermometer to measure it: if the temperature is too high, in fact, you risk melting the butter. At this point, add the chocolate in the butter mixture and yolks and continue stirring. Pour the egg whites into a bowl and begin to whisk them at a high speed. As soon as they are white and frothy ( when they start to "rise") slowly pour in the sugar, always little by little. It is important to wait for the egg whites to be lightly whipped before adding the sugar, otherwise, they will become too heavy and will make it much more difficult to beat.
The egg whites will not have to be whipped until very firm, but you will have to stop a few moments before that happens, otherwise, when you add them to the dough, they will continue to rise and the cake, once cooked, will risk collapsing. At this point, add the egg whites in the mixture of yolks and chocolate and mix with a spatula or with a whisk.
Then add the flour and mix from top to bottom with a spatula until a smooth and uniform compound is obtained.
Grease and flour a mold, then pour the mixture inside, level the surface, and bake in a preheated static oven at 340F for 35-40 minutes. After this time, check the dish with a toothpick, then take out the dessert. Don't worry if the cake is cracked on the surface. Let the cake cool completely before taking it out by turning it upside down on a surface. Then cut the cake into two disks, using a serrated long blade knife.
Pour about half a dose of apricot jam and spread it with a spatula on the whole surface. Cover with the second disk, add more jam on the surface, and, using a spatula, spread it everywhere, even on the edges of the cake. In that way, the final effect will be more polished. Transfer the cake to a wire rack and prepare the ganache.
Place the cream in a saucepan and bring it to a boil; as soon as it starts to bubble, turn off the heat and add the chocolate. Stir with a whisk until the chocolate is completely melted and well mixed.
Then transfer the ganache into a bowl and use it to glaze the cake, helping yourself with a spatula and gently beating it on the surface so as to cover both the surface and the edges at the same time. To be smooth and shiny, the ganache must have a temperature of about 100F.
At this point, place it in the refrigerator to harden for about 20 minutes. Then transfer the Sacher cake to a serving dish and serve each slice separately or together with some semi-whipped cream without sugar.
The Sacher cake can be kept in the refrigerator for a maximum of 2-3 days. If you want, you can freeze the apricot jam-filled cake without jam cover and without the glaze.
Chocolate must have a cocoa percentage of 60%; if you have chocolate with a higher percentage, you will get a drier cake.
In the ganache, on the other hand, if you have chocolate with a higher percentage, it is necessary to increase the dose of cream.
For baking the cake, we recommend using the static oven, otherwise, it will be drier. To reduce this "side effect," you can place a small bowl with water at the base of the oven to promote humidity.
For a gluten-free version, replace the flour with the same dose of a mix of gluten-free flours.
To obtain a more humid effect, it is not necessary to wet the cake but simply increase the dose of jam inside.