Original Sacher Torte recipe: how to keep it soft and get a flawless ganache
Homemade Sacher Torte: the secrets to avoid a dry sponge cake or a dull glaze
Today is my birthday and I confess my favorite cake is undoubtedly the Sacher … I’ve always dreamed of sitting in a historic Vienna café and tasting that perfect slice they serve.
Baking it at home used to intimidate me a little for fear of ending up with a disappointing result after so much effort.
The most common issue is a sponge cake that’s too dry and “chokes” the palate, paired with a glaze that, once cooled, becomes dull or worse, cracks when cut.
Then I found this recipe, simpler than it may seem, and I was amazed by the result!
Today I’ll reveal the tricks I learned, like the secret to avoiding a dry cake: it’s not soaking it (the Sacher is never soaked!), but whipping the yolks and butter for at least ten minutes and not overbeating the egg whites.
For the glaze, the key is the pouring temperature: it must be exactly around 104°F to flow evenly over the edges and remain glossy.
Are you ready to make this iconic imperial cake?
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Cooking time: 50 Minutes
- Portions: diameter 7 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Sacher Torte
- 2.6 oz dark chocolate 60%
- 4.5 tbsp butter (soft)
- 0.7 oz powdered sugar
- 1/2 cup granulated sugar
- 3 egg yolks egg yolks (about 3)
- 3 egg whites egg whites (about 3)
- 1/2 cup 00 flour
- 1 pod vanilla
- 1 pinch fine salt
- 6.5 oz dark chocolate 60%
- 1/2 cup heavy cream
- 5/8 cup apricot jam
Tools
- Digital kitchen scale
- Mixing bowl
- Stand mixer
- Spatula
- Springform pan
- Saucepan
Original Sacher Torte recipe
To start, melt the dark chocolate in a bain-marie or in the microwave (a few seconds at a time) and let it cool slightly. In the stand mixer, beat the soft butter with the powdered sugar, the salt and the seeds from the vanilla pod until you get a light cream. Add the lightly beaten yolks in two additions, continuing to whip for about 8-10 minutes: this step is essential for the cake’s development.
Then add the melted chocolate (it should have a temperature between 113°F and 131°F) and mix until the batter is uniform.
Whip the egg whites at high speed and, as soon as they become foamy, add the granulated sugar little by little. Attention: do not whip them to a very stiff peak; they should remain slightly flexible.
Gently fold the egg whites into the chocolate mixture in two additions, alternating with the sifted flour. Fold from the bottom up with a spatula. Pour into a greased and floured 7 in pan and bake in a conventional oven at 338°F for 35-40 minutes. Once cool, unmold the cake by inverting it.
Cut the cake into two layers. Spread half of the apricot jam on the inside. Cover with the second layer and use the remaining jam to “fill” the entire outer surface and the edges: this will create an insulating veil that will make the glaze glossier.
For the ganache, bring the cream almost to a boil, turn off the heat and add the chopped chocolate. Stir until smooth. When the ganache reaches 104°F, pour it over the cake placed on a rack, helping yourself with a spatula to cover the sides.
Let it set in the fridge for 20 minutes before serving.
Ingredients and Substitutions
The Chocolate: Use only 60% dark chocolate. If you use a higher percentage (e.g. 70%), the cake will be drier and you will need to slightly increase the amount of cream in the ganache.
Gluten Free: You can replace 00 flour with a 1:1 gluten-free flour mix by equal weight.
Storage
The Sachertorte keeps in the refrigerator for 2-3 days. I recommend taking it out and letting it sit at room temperature for 15 minutes before enjoying so the glaze regains its ideal texture.
Tips
For an extra-moist sponge, place a small bowl of water on the bottom of the oven during baking: the steam will help prevent the batter from drying out. If you love the original Austrian effect, serve it with a cloud of lightly whipped unsweetened cream.
FAQ (Questions & Answers)
Can I brush the cake with a syrup?
The traditional Sacher does not call for syrup brushing. If you fear it’s too dry, simply increase the layer of jam inside; the moisture from the fruit will naturally penetrate the cake.
Why does my glaze have lots of bubbles?
You’ve probably mixed the ganache too vigorously with a whisk, incorporating air. For a smooth glaze, stir slowly from the center outward or use a spatula.
Why did the chocolate separate when I mixed it with the butter?
Most likely it was too hot. Use a thermometer: if you exceed 131°F, the excessive heat melts the fats in the butter instead of blending them, compromising the airy structure.
