The Sacher Torte originated in Austria and was invented by the pastry chef Franz Sacher in 1832. He created this delicious chocolate cake for Prince von Metternich. Therefore, the name Sacher Torte is simply a combination of the inventor Sacher’s last name and Torte, the German word for cake.
It is a rich and delicious chocolate cake, filled with apricot jam, covered with a creamy chocolate glaze.
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 9.5-inch baking pan
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 4.6 oz 55% dark chocolate
- 1 bean vanilla
- 5.3 oz butter (Softened)
- 3.5 oz powdered sugar
- 6 eggs
- 3.5 oz sugar
- 1 cup all-purpose flour
- 10.6 oz apricot jam
- 7 oz heavy cream
- 9.5 oz dark chocolate
Steps
Preheat the oven to 340°F.
For the Sacher Torte, first melt the dark chocolate in a bain-marie and let it cool briefly.
Cut the vanilla pod lengthwise and scrape out the pulp. Mix the softened butter with powdered sugar and vanilla pulp using an electric mixer until fluffy.
Separate the eggs and mix the yolks into the butter mixture; when they are fully incorporated, add the previously melted chocolate.
Beat the egg whites with sugar until stiff and fold them into the chocolate yolk mixture.Sift the flour over the mixture and fold it in with a spatula from bottom to top.
Pour the mixture into a greased and floured cake pan.
Bake for 40/45 minutes.
Carefully turn the cake out onto a baking sheet lined with parchment paper and let it cool for about 30 minutes.
Cut the cake in half horizontally.
Heat the jam and stir until smooth. Spread it over both layers of the cake and stack them on top of each other. Also, spread the edges all around with the jam.
Let’s move on to the chocolate coating, I used a ganache suggested by maestro Knam which I find perfect! It stays soft on the cake.
The original recipe calls for a glaze without cream, only with chocolate and sugar, but this ganache is easier to make and goes just as well 😋.
Heat the cream and bring it to a boil, turn off the stove, add the finely chopped chocolate, and stir with a whisk. In a few seconds, the glaze is ready. Cool it for 5 minutes, stirring continuously. The glaze should be fluid but not too runny!
Pour 3 – 4 tablespoons of glaze over the cake placed on a wire rack with parchment paper beneath. Spread the glaze over the top and sides with a very sharp knife, smoothing out any dents or imperfections.
Pour the rest of the chocolate over the cake, this time WITHOUT using knives, letting the glaze flow down the surface and sides. Lift the cake with a long knife or spatula and transfer it to a serving dish.
Your Sacher Torte is ready 😋
