The Sacher Cake (Sacher Torte) is the quintessential Viennese dessert. It was created in 1832 in the kitchens of Prince Klemens von Metternich by an apprentice cook named Franz Sacher, who at the time was only 16 years old. The head chef fell ill and the young man was tasked with preparing a dessert that would astonish his guests. The cake was a great success and Franz soon became an accomplished pastry chef. One day his son Eduard went to work at Demel, a pastry shop that served the royal family, bringing with him the Sacher Cake recipe. Demel began producing it and a dispute soon arose over who should be credited with the original cake. Eduard returned to his father and together they founded the Hotel Sacher. In 1929 the Hotel suffered from the economic crisis and Eduard’s son also went to work at Demel, handing over the Sacher Cake brand. After a few years the Hotel recovered and reclaimed exclusivity. A long legal battle ensued and in 1962 the Austrian Supreme Court ruled that only cakes produced by the Hotel Sacher could bear the “Original Sacher Torte” name.
The recipe is secret and has been carefully guarded by the master pastry chefs of the Hotel, passed down from generation to generation since that distant 1832.
Let’s prepare together this fantastic dessert made with dark chocolate, apricot jam and chocolate ganache.
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 12-16
- Cooking methods: Oven
- Cuisine: Austrian
BASE
- 5 oz (approx. 1 1/6 cups) powdered sugar
- 5 eggs
- 7 oz dark chocolate (70%)
- 2/3 cup (approx. 5.3 oz) butter
- 1 1/5 cups (approx. 5.3 oz) all-purpose flour (00)
- 1 packet baking powder
- 1 pinch salt
- 1 packet vanillin (vanilla powder)
- 1 1/4 cups (approx. 10.6 oz) apricot jam
- 5.3 oz (approx. 150 g) dark chocolate (70%)
- 3.4 fl oz (about 1/3 cup) heavy cream (for whipping)
Tools
- Springform Pan
- Spatula
- Bowl
- Hand Whisk
- Saucepan
Preparation
Separate the yolks from the whites and whip the egg whites with a pinch of salt. Chop 7 oz (about 200 g) of dark chocolate, then melt it in a small saucepan with 2/3 cup (approx. 5.3 oz) of butter and set aside.
When the mixture is just warm (to avoid cooking the eggs), add 5 oz (about 140 g) of powdered sugar and the yolks to the chocolate. Add the yolks very slowly, one at a time, ensuring each is fully incorporated before adding the next.
Stir and then add 1 1/5 cups (about 150 g) of all-purpose (00) flour and the baking powder.
Fold the whipped egg whites in gradually with a spatula. Gently incorporate them using lifting motions from the bottom to the top while turning the bowl containing the mixture.
Transfer the batter to a greased and floured springform pan. I recommend a removable-ring springform pan about 9.5 inches (24 cm) in diameter (the pan linked by the word “springform pan” is often on sale on Amazon).
Bake in a conventional oven at 356°F for 35 minutes.
After baking time, let the cake cool completely.
Gently warm the apricot jam in a double boiler so it softens and becomes easier to spread.
Horizontally slice the cake base with a serrated knife. Place your hand on the top and rotate the cake around the blade while you cut, lowering the knife slowly as you go.
Spread about half of the jam over the bottom layer, then place the second layer on top and brush the surface and sides with the remaining jam.
At this point, let the cake rest and the jam dry a little to prevent the jam and the glaze from mixing when the glaze is poured in the final stage.
For the covering glaze, melt 7 oz (about 200 g) of dark chocolate and add 5 fl oz (about 150 ml) of cream.
The glaze should be poured warm, not cold. It can be leveled with the blade of a knife, but as little as possible to achieve a smooth surface.
CHOCOLATE BISCUIT BASE.
1. Attach the whisk, add the egg whites (5) and a pinch of salt: 4 min. 99°F speed 3
Once whipped to stiff peaks, set aside.
2. Remove the whisk and put 7 oz (200 g) of dark chocolate pieces into the bowl: 10 sec. speed 7
3. Scrape down the sides and add the butter: 5 min. 122°F speed 1
4. Add the powdered sugar (5 oz/140 g), the vanillin and the yolks (5): 20 sec. speed 3
5. Add the sifted flour and baking powder: 20 sec. speed 3
6. Transfer to a bowl and fold in the whipped egg whites.
7. Pour into the greased and floured pan and bake in a conventional oven at 356°F for 35 minutes.
FILLING.
1. Warm the jam: 2 min. 194°F speed 1
CHOCOLATE GLAZE.
1. Chop the dark chocolate (7 oz/200 g): 10 sec. speed 7
2. Add the cream: 6 min. 122°F speed 1
