Sacher Cake
Sacher Cake Recipe: A Viennese Classic
The Sachertorte is a cake that embodies the elegance and richness of Viennese confectionery, world-famous for its irresistible combination of chocolate and apricot. This cake, with its fascinating history, offers a perfect balance between the density of chocolate and the freshness of apricot jam, wrapped in a glossy chocolate icing.
Ingredients
- 130 g of dark chocolate
- 150 g of soft butter
- 110 g of icing sugar
- 6 eggs yolks and egg whites separated
- 120 g of caster sugar
- 150 g of 00 flour
- For the filling and covering:
- 200 g of apricot jam
- 150 g dark chocolate for the icing
- 200 ml of liquid cream
Instructions
- Preparation of the Chocolate Sponge Cake: Start by pre-heating the oven to 180°C. Melt the chocolate in a bain-marie and allow it to cool. Whip the butter with the icing sugar until frothy, then incorporate the egg yolks one at a time. Add the melted chocolate. In a separate bowl, beat the egg whites until stiff with the caster sugar, then gently incorporate them into the chocolate mixture. Finally, sift the flour and add it to the mixture, stirring with gentle motions from top to bottom.
- Baking: Pour the dough into a buttered and floured mould, leveling the surface. Bake for about 45-50 minutes. Check the baking by inserting a toothpick in the centre of the cake: if it comes out dry, it is ready. Let cool completely before proceeding.
- Jam filling: Cut the cake horizontally into two disks. Spread a generous layer of apricot jam on both halves, then reassemble the cake.
- Preparing the icing: For the icing, melt the chocolate with the cream in a bain-marie, stirring until smooth and homogeneous. Allow it to cool slightly, then pour it over the cake, covering both the top surface and the sides. Use a spatula to level the icing.
- Resting: Let the Sacher Cake rest for a few hours, preferably overnight, before serving. This allows the icing to solidify and the flavours to blend perfectly.
Notes
For a more intense flavour, you can add a tablespoon of rum to the apricot jam.
The cake will keep perfectly well in the refrigerator for a few days, but remember to take it out a few hours before serving to fully appreciate the flavours.
The Sachertorte is not simply a cake, but a piece of culinary history that continues to delight discerning palates. With its combination of dark chocolate, apricot jam and a brilliant icing, it is destined to become the star of special moments
The cake will keep perfectly well in the refrigerator for a few days, but remember to take it out a few hours before serving to fully appreciate the flavours.
The Sachertorte is not simply a cake, but a piece of culinary history that continues to delight discerning palates. With its combination of dark chocolate, apricot jam and a brilliant icing, it is destined to become the star of special moments
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