Sacher Cake, perfect recipe to easily prepare it at home.
Creamy, chocolatey, 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 a unique deliciousness, a true triumph of goodness.
To prepare this cake, I tried many recipes until I reached this one, which I think is the closest to the original one, whose recipe is secret, making it also simple to prepare at home.
As I was telling you, the recipe for the original Sacher cake created in 1832 by Franz Sacher, a young 16-year-old pastry apprentice working at the court of Prince von Metternich, is secret and kept in a safe by the Sacher house. It is not even indicated in their cookbooks, 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’ll see that you’ll taste one of the best chocolate cakes ever.
If like me you adore chocolate, also try:
The Lindt Cake
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Base:
- 6 large eggs (at room temperature)
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 cup powdered sugar
- 5 oz dark chocolate at 65%
- 2/3 cup butter (softened, needs to be taken out of the fridge and left at room temperature)
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1 pinch salt
- 1 1/3 cups apricot jam (without fruit chunks)
- 5 tablespoons boiling water
- 12 oz dark chocolate at 65%
- 1 cup heavy cream
- 1 1/2 tablespoon butter
- 1 1/3 oz glucose
Tools
- 1 Electric Whisk
- 1 Blender
- 2 Bowls
- 1 Spatula
- 1 Sieve
- 1 Knife
- 1 Cooling Rack
- 1 Mold
- 1 Piping Bag
- 1 Plate
- 1 Oven
Steps
Melt the chocolate in a double boiler and set it aside.
Grease a 9-inch mold.
Separate the egg yolks from the whites, placing them in 2 separate bowls.
Beat the yolks with a fork.
Using electric beaters (or a stand mixer), whip the butter with the powdered sugar and a pinch of salt until you get a cream.
At this point, add the beaten yolks and vanilla and continue to whip until you get a frothy and light cream.
Also add the now cool chocolate and whip.
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. Once all the flour is incorporated, beat for another minute with electric beaters.
With clean beaters, whip the egg whites together with the granulated sugar until they are nice and frothy and firm.
Gently fold the egg whites into the previously prepared mixture a little at a time using a spatula with movements from bottom to top.
Once all the egg whites are incorporated, pour the batter into the mold, level it on the surface, and bake at 340°F for about 35 minutes. It should come out dry with a toothpick test.
Once the cake is cooked, remove it from the oven and let it cool.
Once the cake is cold, cut it in half with a long knife.
Heat the filling jam (1 1/3 cups) with 2 tablespoons of water over very low heat in a saucepan until it reaches the first boil.
Place the cake base on a cooling rack and cover it with the very hot jam (this way it will soak the cake making it a bit moist).
I’ll reveal a secret for a more moist and delicious cake.
Fill the cake in 2 stages, put half of the filling while it’s boiling hot, and wait 15 minutes (in the meantime the cake will have absorbed it). The remaining jam goes in the fridge for 15 minutes, then add the other jam which, in the meantime, will have cooled and become creamier, so it stays compact as a filling.
Cover with the other half of the cake, reassembling it.
Set the cake aside for a moment.
Take the 5 oz of jam for the topping and put it in the blender with the hot water, blend at maximum speed for a minute, then strain it. Heat half in a saucepan as you did for the filling.
With a brush, spread the hot jam over the cake and along the edges.
Let it rest for 10 minutes.
Then heat the other half of the jam and brush it again with the jam.
Let it dry for at least 30 minutes.
This process will make the cake more moist.
Break the chocolate into pieces and blend it in a clean blender.
Put the cream in a saucepan with the butter and bring it to a boil, add the glucose and chocolate, and melt the chocolate over very low heat, stirring continuously.
Set aside a little glaze for the final writing and pour the rest over the center of the cake. Use a spatula to cover the entire cake with glaze.
Let it rest for 10 minutes, then with a piping bag and a narrow nozzle, write ‘Sacher’ on the cake.
Let it rest for another 20 minutes, then gently transfer the cake to a serving plate.
Let the cake rest until the next day at room temperature up to a maximum of 68°F; in summer, with higher temperatures, it should be refrigerated. The flavors will blend together, creating this heavenly dessert.
If kept in the fridge, it should be taken out at least 1 hour before serving.
The Sacher Cake is ready to be enjoyed… happy dessert!
P.s. It should be stored at room temperature up to 59°F; if it is higher, keep it in the fridge and take it out 1 hour before serving.
Also try the chocolate delight cake. Find the recipe CLICKING HERE.
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