First Attempt: Austrian Sacher-Torte

Hello everyone!

     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 😀

Sacher-Torte

  • 200 gr. dark chocolate
  • 150 gr. softened butter20424575_10155699405769575_1057290071_o.jpg
  • 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 🙂

  1. 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.
  2. Mix your butter with the vanilla and powdered sugar in a big bowl. Gradually mix in your egg yolks.
  3. Pre-heat the oven to 180 degrees Celsius.
  4. Beat the egg whites with a pinch of salt and then add in 125 grams of sugar. Mix until you have stiff peaks.
  5. Add the melted chocolate into your egg yolk mixture and stir everything with a silicone spatula.
  6. Alternate between folding in your egg whites and your flour into your chocolate batter.
  7. Grease and flour a big cake pan before pouring the batter and baking for approximately 50-60 minutes.
  8. 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.)20427000_10155698878819575_473125641_o.jpg
  9. Optional: Flavor your apricot jam with rum. I skipped this step.
  10. Cut the cake in half and generously spread your apricot jam on your base layer.20424963_10155698878689575_1216577028_o.jpg
  11. Place your second layer on top of the base and also cover with apricot jam.20446266_10155698877744575_1851379063_o.jpg
  12. 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.
  13. Pour the glaze over your cake and smooth with a palette knife or icing spatula. Make sure the glaze covers your sides too.
  14. 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.

20424957_10155698879314575_797428979_o.jpg

Until next time!

– Zi

 

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