Sacher Torte |
A recipe classic
Perfect chocolate indulgence
Text:
Katharina Kuhlmann
Photography:
Gräfe und Unzer Verlag © Jörg Lehmann
21 March 2024
Our big Chocolate Journey tour 2024 takes us to beautiful Austria in March, more precisely to the capital Vienna. This is the home of a famous classic recipe that cuts a great figure at any celebration - whether it's Easter, Christmas or a birthday. We are delighted to be able to present you with a truly authentic recipe for Sacher Torte that comes very close to the original.
Ingredients
For a springform tin with Ø 24 cm
For the chocolate cake:
130 g
dark cooking chocolate (min. 55 % cocoa content)
1
vanilla pod
150 g
soft butter
100 g
icing sugar
6
eggs
100 g
fine sugar
140 g
all purpose flour
Also:
some
fat and flour for the tin
200 g
apricot jam (preferably from the Austrian Wachau region)
200 g
fine sugar
150 g
dark cooking chocolate (min. 55 % cocoa content)
a little
whipped cream to garnish
making
baking time
about 65 minutes
waiting / cooling time
about 20 minutes
level of difficulty
medium
N°
01
Preheat the oven to 170 °C. Line the base of the tin with baking paper, grease the sides and dust with a little flour.
02
For the chocolate cake, melt the cooking chocolate in a warm bain-marie and leave to cool briefly.
03
Cut the vanilla pod lengthways and scrape out the seeds. Beat the soft butter with the icing sugar and vanilla seeds using the whisk on a hand mixer until fluffy.
04
Separate the eggs. Stir the egg yolks into the butter mixture one at a time. Then gradually mix in the melted cooking chocolate.
05
Beat the egg whites with the fine sugar until stiff and add to the mixture. Sift over the flour and fold everything in.
06
Pour the mixture into the tin, spread it out and bake in the oven (centre) for 10 - 15 minutes with the oven door ajar. Then close the oven and bake the cake for about 50 minutes. (The cake is ready when it springs back slightly when you press it with your finger).
07
Remove the cake from the oven and loosen the sides of the tin. Carefully turn the cake upside down onto a cake rack lined with baking paper and leave to cool for about 20 minutes. Only then remove the baking paper, turn the cake over and leave to cool completely on the cake rack.
08
Cut the cake in half horizontally. Heat the jam and stir until smooth. Spread the top of both cake layers with the jam and place one on top of the other. Spread the edges all round with jam too.
09
For the icing, boil the fine sugar with 125 ml water in a pan for about 5 minutes until bubbling. Remove the sugar syrup from the heat and leave to cool briefly. Roughly chop the couverture, add little by little and stir everything into a thick icing (see tip).
10
Pour the lukewarm icing all at once over the surface of the cake and spread quickly with an icing spatula. Leave the icing to set for a few hours. Serve the Sacher Torte garnished with whipped cream.
Note: The recipe is an approximation of the original recipe, which must of course remain top secret.
Tip: To test whether the icing has the right consistency: Run a little icing over a wooden spoon, it should then be covered by a layer of icing about 4 mm thick. If the icing is too thick, dilute it with a few drops of sugar syrup (dissolve the sugar residue in the pan again with a little hot water). Be careful, the icing must never get too hot, otherwise it will remain dull after cooling and will not shine.
Dark Cooking Chocolate
70 % Cocoa | vegan
