Sacher Cake, perfect recipe to make it at home easily.
Creamy, chocolaty, super delicious.
The Sacher Cake or Sachertorte is a dessert from Viennese and Austrian pastry, a cake with a chocolate base, apricot jam filling, and chocolate glaze, all blending together to create this melt-in-your-mouth cake with unique deliciousness, a true triumph of goodness.
To make this cake I tried many recipes until I arrived at this one which in my opinion is the closest to the original whose recipe is secret, also making it easy to prepare at home.
As I was saying, the original Sacher cake recipe created in 1832 by Franz Sacher, a sixteen-year-old pastry apprentice working at the court of Prince von Metternich, is secret and kept by the Sacher house in a safe, not even in their cookbooks is the original recipe indicated and to taste it you have to go to the Sacher hotel in Vienna where in the Sacher Café you can enjoy this heavenly dessert.
Now you just have to prepare it and let me know what you think 😉 you will see that you will taste one of the best chocolate cakes ever tasted.
If, like me, you adore chocolate, also try:
The Lindt Cake
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Base:
- 6 large eggs (at room temperature)
- 1 2/3 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 cup powdered sugar
- 5 oz 65% dark chocolate
- 2/3 cup butter (soft, should be taken out of the fridge and left at room temperature)
- 1 tbsp vanilla extract
- 1 1/2 tsp baking powder
- 1 pinch salt
- 10 oz apricot jam (without fruit chunks)
- 3 tbsp boiling water
- 12 oz 65% dark chocolate
- 1 cup heavy cream
- 1 1/2 tbsp butter
- 2 1/2 tbsp glucose
Tools
- 1 Electric Whisk
- 1 Blender
- 2 Bowls
- 1 Spatula
- 1 Sieve
- 1 Knife
- 1 Cooling Rack
- 1 Baking Pan
- 1 Piping Bag
- 1 Plate
- 1 Oven
Steps
Melt the chocolate in a double boiler and set aside.
Butter a 9.5-inch pan.
Separate the yolks from the whites, place them in 2 separate bowls.
Beat the yolks with a fork.
Using electric whisks (or a stand mixer), beat the butter together with the powdered sugar and a pinch of salt, you need to obtain a cream.
At this point, add the beaten yolks and vanilla and beat again until you obtain a frothy and light cream.
Also add the now-cold chocolate and beat.
Preheat the oven to 340°F.
Sift the flour with the baking powder and add it little by little to the mixture with a spatula, as soon as all the flour is incorporated, work for a minute with the electric whisks.
With clean electric whisks, beat the egg whites together with the granulated sugar until they are beautiful, frothy, and firm.
Add the egg whites to the previously prepared mixture a little at a time with a spatula, folding them in with upward motions.
Once all the egg whites are incorporated, pour the batter into the pan, level it on top, and bake at 340°F for about 35 minutes, the toothpick test should come out dry.
Once the cake is done, remove it from the oven and let it cool.
Once the cake is cool, cut it in half with a long knife.
Heat the filling jam (10 oz) with 2 tablespoons of water in a saucepan over very low heat, it should reach the first boil.
Place the cake base on a cooling rack and spread it with the hot jam (this way it will soak into the cake, making it a bit moist).
Cover with the other half of the cake, recomposing it.
Set aside for a moment.
Take the 3 1/2 oz of covering jam and place it in the blender along with hot water, blend at maximum speed for a minute, then strain it and heat it in a saucepan as you did for the filling.
Brush the hot jam over the cake and along the edges with a brush.
Let it dry for 10 minutes.
Break the chocolate into pieces and blend it in the clean blender.
Place the cream in a saucepan along with the butter and bring it to a boil, add the glucose and chocolate, melt the chocolate over very low heat, stirring continuously.
Set aside a bit of glaze for the final writing and pour the remaining glaze in the center on the cake, using a spatula to cover the entire cake with the glaze.
Let it rest for 10 minutes, then with a piping bag with a narrow nozzle, write ‘Sacher’ on the cake.
Let it rest like this for another 20 minutes, then gently transfer the cake to a serving plate.
Let the cake rest until the next day. The flavors will meld together, creating this heavenly dessert.
The Sacher Cake is ready to be enjoyed… enjoy your dessert!
P.S. keep it at room temperature up to 59°F, if it should be higher, keep it in the fridge and take it out 20 minutes before serving.
Also try the Chocolate Delight Cake. Find the recipe BY CLICKING HERE.
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