Super-soft Sacher cake – easy recipe. The Sacher cake is a chocolate dessert that’s great for breakfast, for an afternoon snack or as a finish to a meal, as famous as its “fellow countryman” the Linzer torte. It is a cake rich in chocolate, both in the batter and the classic coating, filled inside with a thin layer of apricot jam. It was invented by the then sixteen-year-old Franz Sacher for Prince Klemens von Metternich on July 9, 1832 in Vienna, Austria. It’s an easy dessert to make; I love it even more when filled with a Mediterranean twist like orange marmalade.
The true Sachertorte recipe is a closely guarded secret of the Viennese Sacher pastry shop, but over time many have tried to create sweets inspired by this delicacy. Having tasted it myself, I can honestly say my recipe is a little better than the original. Today I share it with you: this version—delicate, soft and creamy, never cloying and truly delicious—will win you over, and if you want to serve it with a scoop of custard ice cream like in Vienna, you’ll love it even more!!
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients
- 3.5 oz 50% dark chocolate
- 7 tbsp butter
- 3 eggs
- 1/3 cup granulated sugar
- 9 tbsp all-purpose flour
- 1/4 tsp salt
- 2/3 cup apricot jam (or orange)
- 1 packet vanillin
- Half packet baking powder
- 1 tsp unsweetened cocoa powder
- 9 oz dark chocolate
- 2/3 cup heavy cream
Tools
- Electric whisk
- 3 Bowls
- Saucepan
- Oven
- Springform pan 8-9 in (20-22 cm)
- Spatula
- Plate 9-9.5 in (22-24 cm)
- Piping bag disposable
Preparation
Melt the chocolate in the microwave or in a double boiler, and melt the butter separately. Crack the eggs and separate the yolks from the whites into two large bowls.
Add the yolks to the chocolate and mix well.
Add half of the sugar, blend, and finish by adding the butter.
In a separate bowl, beat the egg whites until stiff, add the salt and then add the remaining sugar little by little. Continue beating until you obtain a firm, stable meringue.
In a separate bowl, beat the egg whites until stiff, add the salt and then add the remaining sugar little by little. Continue beating until you obtain a firm, stable meringue.
Fold the chocolate mixture into the eggs using the whisk, then, while continuing to mix, add the flour, baking powder and vanillin. Also add one teaspoon of cocoa powder to give the batter a darker color.
Line a springform pan with parchment paper.
Pour the batter into the pan and bake at 320°F (convection) for 35-40 minutes, so the cake is cooked but not dry. Do not open the oven during baking and perform the skewer test before removing.
Remove the cake from the oven and let it cool for at least 30 minutes before removing it from the pan.Once cooled, if necessary, trim the surface with a knife to make it even.
Turn the cake over using a plate so that the base (the smooth part) is facing up, and cut it in half to obtain two equal discs. Warm the jam in the microwave or in a pan over very low heat, spread it over the first disc, then cover with the other half.
If you have time, place the cake in the freezer for a few hours to make finishing with the ganache easier.
Move the cake onto a support slightly smaller than its circumference, then set everything on top of another support — a cup will do. Place the support and the cake on a sheet of parchment paper or a silicone mat.
Bring the cream almost to a boil, turn off the heat and add the chocolate, stirring well until it melts. Pour the mixture evenly over the cake quickly, then use a spatula to spread it uniformly. This operation must be very fast because the ganache sets quickly.
Hold the cake a little higher than the work surface so excess ganache falls onto the parchment: collect it with a spatula, warm it slightly and fill a piping bag so you can pipe the word “Sacher”.
Let it rest for one hour in the fridge and, once the ganache has fully set, serve.
Variations
To give your Sacher an original twist, replace the apricot jam with orange marmalade; the Mediterranean flavor will make it even better!!
Storage: in winter keep your Sacher at room temperature under a glass dome; it will keep for two to three days. In summer, store it in the fridge—served chilled it tastes even better!
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