Today for my father’s birthday I tried my hand at the iconic Austrian Sacher-Torte, named after the 16 year old Franz Sacher. This delicious chocolate cake is served in Hotel Sacher, with the recipe kept as a secret; my parents had the opportunity of trying the original cake in Vienna itself, so trying to recreate the taste was going to be a challenge. I do not recommend this recipe for beginners, as it is time-consuming and a bit more difficult than a regular cake. In fact, mine collapsed a little and due to the heat in Azerbaijan the chocolate glaze started melting, but hey, the taste is what matters 😀
- 200 gr. dark chocolate
- 150 gr. softened butter
- 125 gr. powdered sugar
- 1 packet (8 gr.) vanilla
- 7 egg yolks
- 7 egg whites
- pinch of salt
- 125 gr. white sugar
- 150 gr. flour
- 150-200 gr. apricot jam
- 200 gr. dark chocolate
- 150-170 ml. water
- 250 gr. white sugar
- Rum (optional)
- Whipped cream (for serving; optional)
The most surprising ingredient in this recipe was the apricot jam for me, because I had always assumed it was a pure chocolate cake! Please check my Instagram video for a detailed visual demonstration of how to make the delicious Sacher-Torte 🙂
- Slowly melt 200 gr. of dark chocolate. Preferably do not microwave, but use a bain-marie (double boiler); place a pot with water on a stove and place a saucepan on top, in which you will melt your chocolate.
- Mix your butter with the vanilla and powdered sugar in a big bowl. Gradually mix in your egg yolks.
- Pre-heat the oven to 180 degrees Celsius.
- Beat the egg whites with a pinch of salt and then add in 125 grams of sugar. Mix until you have stiff peaks.
- Add the melted chocolate into your egg yolk mixture and stir everything with a silicone spatula.
- Alternate between folding in your egg whites and your flour into your chocolate batter.
- Grease and flour a big cake pan before pouring the batter and baking for approximately 50-60 minutes.
- Take out your cake from the pan, flip it over for 25 minutes to straighten the cake top, and then flip back upright. (Here is where I made a mistake; flip your cake on a flat surface, because otherwise the middle will collapse like mine from the depth of the plate.)
- Optional: Flavor your apricot jam with rum. I skipped this step.
- Cut the cake in half and generously spread your apricot jam on your base layer.
- Place your second layer on top of the base and also cover with apricot jam.
- Break 200 grams of dark chocolate into pieces. Heat up the water with sugar in a small pot. Pour into a bowl and let it cool until it is warm to touch. Add the chocolate and mix until it dissolves.
- Pour the glaze over your cake and smooth with a palette knife or icing spatula. Make sure the glaze covers your sides too.
- Let your cake dry before you serve; traditionally you would serve with a dollop of whipped cream. Be mindful of the weather, because the heat will affect your chocolate glaze.
This recipe creates a delicious cake, rich in flavor. The apricot jam really helps to combat the heavy chocolate taste, while the bitterness of the chocolate helps to combat the sweetness. It is definitely a better option for colder weather, as it is a heavy dessert, but I can assure you that the Sacher-Torte is delicious! My parents, grandmother, and sister all had a slice and really liked it, even if they struggled finishing a whole slice, haha. I’m aware my cake is far from perfect, as it does not have a very smooth and traditional look, but I suppose practice will make perfect 🙂 Also, in case you’re wondering, I used homemade apricot jam that my mom made and Russian dark chocolate.
Until next time!