History:
The Sacher-Torte is a famous Viennese chocolate cake with a rich history dating back to the 19th century. It was invented by Franz Sacher in 1832 when he was just 16 years old. Franz Sacher was an apprentice chef at the time, and he created the cake for Prince Wenzel von Metternich in Vienna, Austria. The original Sacher-Torte was a dense, yet not overly sweet chocolate cake with a layer of apricot jam in the middle and a glossy chocolate icing on top. The cake became an instant hit and has since become a symbol of Austrian culinary tradition.
Recipe:
Ingredients:
For the Cake:
- 140g (5 oz) dark chocolate (around 60-70% cocoa)
- 140g (5 oz) unsalted butter
- 120g (1 cup) icing sugar
- 6 large eggs, separated
- 100g (3/4 cup) plain flour
- 200g (1 cup) apricot jam
For the Chocolate Glaze:
- 150g (5 oz) dark chocolate (around 60-70% cocoa)
- 50g (3 tbsp) unsalted butter
- 2 tbsp apricot jam
Instructions:
- Preheat your oven to 180°C (350°F). Grease and line the base of a 23cm (9 inch) round cake tin with baking paper.
- Melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water (double boiler method), stirring occasionally until smooth. Remove from heat and let it cool slightly.
- In a large bowl, beat the butter and half of the icing sugar until pale and fluffy. Add the egg yolks one at a time, beating well after each addition.
- Gradually fold in the melted chocolate, then fold in the flour until well combined.
- In a separate clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining icing sugar and continue to whisk until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture in two batches until just combined. Be careful not to overmix and deflate the mixture.
- Pour the batter into the prepared cake tin and smooth the top. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Once the cake has cooled, carefully slice it horizontally into two even layers using a serrated knife.
- Heat the apricot jam in a small saucepan until melted and smooth. Spread a generous layer of apricot jam over the cut side of one cake layer, then gently place the other cake layer on top, sandwiching them together.
- For the chocolate glaze, melt the dark chocolate and butter in a heatproof bowl set over a pan of gently simmering water (double boiler method), stirring until smooth. Stir in the apricot jam until well combined.
- Pour the chocolate glaze over the top of the cake, spreading it evenly with a palette knife and allowing it to drip down the sides.
- Let the glaze set at room temperature for about an hour before slicing and serving.
The Sacher-Torte is traditionally served with a dollop of unsweetened whipped cream. It’s a decadent and indulgent dessert that showcases the perfect balance of chocolate richness and fruity sweetness from the apricot jam. Enjoy this iconic Viennese treat that has stood the test of time!
