Home Of The Best Cake Tutorials

Sacher Torte Recipe

Jump To Recipe Print Recipe Jump To Video
Sacher Torte - Classic Austrian Chocolate Cake pinit
View Gallery 1 photo
Sacher Torte - Classic Austrian Chocolate Cake pinit
Print Recipe

Sacher Torte Recipe

Cooking Method: Cuisine: Courses:

Description

This is an approximation of the famous Sacher torte recipe, closely based on the version published by the Sacher Hotel.

Ingredients

For the Cake:

For the Filling:

For the Glaze:

Instructions

Video

Prepare the Butter Mixture:

  1. Beat the room-temperature butter until creamy.

  2. Gradually add the icing sugar, continuing to mix until fully combined.
  3. Incorporate the egg yolks one at a time, mixing well after each addition.

Add Vanilla and Chocolate:

  1. Stir in the vanilla extract (or paste/seeds) to the butter mixture.
  2. Melt the dark chocolate and combine it with the butter mixture. Set aside.

Make the Meringue:

  1. Whisk the reserved egg whites at medium speed, gradually adding the caster sugar.
  2. Continue to whisk for about 5 minutes, gradually increasing the speed until you achieve a stiff meringue.

Combine Mixtures:

  1. Sift a little flour over the chocolate mixture, then gently fold in a portion of the meringue.
  2. Repeat this process, alternating between adding flour and meringue, until everything is fully incorporated.
  3. Be careful not to deflate the batter.

Bake the Cake:

  1. Preheat the oven to 170°C (340°F).
  2. Pour the batter into a greased 7-inch (16cm) cake tin, smoothing the top.
  3. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
  4. Once baked, tip the cake onto a piece of baking paper and allow it to cool for about 40 minutes.
  5. Once cooled, turn the cake over and slice off the top to create a flat surface. Then, slice the cake horizontally in half.

Fill the Cake:

  1. Spread the apricot jam evenly over the bottom half of the cake.
  2. Place the top half of the cake back on and refrigerate the assembled cake for at least a few hours (overnight is ideal).

Prepare the Glaze:

  1. In a saucepan, bring the water and caster sugar to a boil and simmer for about 5 minutes to create a syrup.
  2. The temperature should reach about 107°C (225°F).
  3. Pour half of the hot syrup over the dark chocolate and stir until smooth.
  4. Allow the remaining syrup to cool to around 28-30°C (82-86°F) and then combine it with the chocolate mixture.

Glaze the Cake:

  1. Pour the glaze over the cold cake, ensuring the top and sides are fully covered.
  2. Refrigerate the glazed cake for about 30 minutes to set.

Serve:

  1. Once the glaze is set, slice the cake into your desired portion sizes.
  2. Optionally, warm any leftover glaze slightly and pipe an "S" on top of each slice as a decorative touch.
  3. Enjoy your homemade Sacher torte!
Did you make this recipe?

Tag @pastrybyioan on Instagram and hashtag it @pastrybyioan so we can see all your recipes.

Pin this recipe and share it with your folowers.

pinit

You may also like...

Gooey Swedish chocolate cake (Kladdkaka) with a rich, fudgy center pinit

Gluten-Free Chocolate Mousse Cake pinit

Amandina Cake Recipe - Traditional Romanian dessert with cocoa sponge, chocolate buttercream, and rum essence pinit