Sacher Cake Love Is in the Air, for me a must for Valentine’s Day, I usually prepare it every year, also to take advantage of and amortize the heart-shaped mold I bought. 🙂 Am I or am I not a true Genoese!
It’s a fabulous chocolate cake enriched with apricot jam.
A few years ago, during my vacation in Vienna, I went to eat it at Café Sacher which jealously guards the original recipe since 1832.
I don’t know if you know how this cake was born, but the story is peculiar and worth telling.
It seems that one day in 1832, Prince Metternich requested a special dessert for an important occasion, a dessert that in his words “Would not disgrace him.”
On that occasion, the sixteen-year-old Kocheleve Franz Sacher, forced to replace the ill chef, managed to create a cake that is still appreciated worldwide today, after 192 years.
If you want to purchase the original cake, you can click on this link and it will be sent to you in a beautiful box https://www.sacher.com/en/original-sacher-torte/
Try my version, which I think is identical to the original, just follow the recipe and you’ll save a lot of money, eh belin how good it is!
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients
- 2.5 oz butter (room temperature)
- 2.3 oz sugar
- 3 eggs (room temperature)
- 2.8 oz dark chocolate
- 2.6 oz flour
- 1.8 oz apricot jam
- 1/2 packet baking powder
- 2 tablespoons apricot jam
- 1/2 walnut butter
- 2 tablespoons milk
- 2.6 oz dark chocolate
Tools
- 1 Mold
Steps
Soften the butter at room temperature or put it in the microwave.
In a bowl, mix the butter with the sugar, add the egg yolks separated from the whites. Mix everything very well.
Meanwhile, break the chocolate into pieces, place it in a bowl over a double boiler and melt it, when it has cooled, add it to the mixture.
Combine the flour with the baking powder and finally add the whipped egg whites, you will get a very soft mixture.
Pour the batter into the cake pan, previously buttered and floured, bake at 350°F for 40 minutes, using the toothpick test.
Let the cake cool down, cut it in half, spread with apricot jam, also brush the top of the cake with the jam.
Meanwhile, in a saucepan put the chocolate, butter, and milk, melt.
Pour over the cake, letting it drip over the sides.
Let it cool and then put in the fridge.
Francy’s tip: prepare a few hours before serving, even the night before.
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FAQ (Questions and Answers)
The quantities for a regular 9.5-inch round pan?
Double the quantities of each ingredient.
How is the Sacher Cake served?
At the famous Café, they serve the slice with a dollop of whipped cream.
At what temperature should Sacher slices be served?
At a temperature of about 59-61°F.
