Sacher Torte Recipe

Sacher Torte - Classic Austrian Chocolate Cake
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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:
  • 150 g unsalted butter, at room temperature
  • 100 g icing sugar
  • 6 pcs eggs (separated into yolks and whites)
  • 10 g vanilla extract (or a combination of vanilla extract and vanilla paste, or the seeds of 2 vanilla beans)
  • 130 g dark chocolate (with a cocoa content of at least 55%)
  • 100 g caster sugar
  • 140 g Flour (sifted)
    • For the Filling:
  • 220 g apricot jam (or the entire 370g jar of Bonne Maman apricot conserve)
    • For the Glaze:
  • 125 g water
  • 200 g caster sugar
  • 150 g dark chocolate (with a cocoa content of at least 55%)
Instructions
    Prepare the Butter Mixture:
  1. 1

    Beat the room-temperature butter until creamy.

  2. 2
    Gradually add the icing sugar, continuing to mix until fully combined.
  3. 3
    Incorporate the egg yolks one at a time, mixing well after each addition.
    4. Add Vanilla and Chocolate:
  4. 4
    Stir in the vanilla extract (or paste/seeds) to the butter mixture.
  5. 5
    Melt the dark chocolate and combine it with the butter mixture. Set aside.
    6. Make the Meringue:
  6. 6
    Whisk the reserved egg whites at medium speed, gradually adding the caster sugar.
  7. 7
    Continue to whisk for about 5 minutes, gradually increasing the speed until you achieve a stiff meringue.
    8. Combine Mixtures:
  8. 8
    Sift a little flour over the chocolate mixture, then gently fold in a portion of the meringue.
  9. 9
    Repeat this process, alternating between adding flour and meringue, until everything is fully incorporated.
  10. 10
    Be careful not to deflate the batter.
    11. Bake the Cake:
  11. 11
    Preheat the oven to 170°C (340°F).
  12. 12
    Pour the batter into a greased 7-inch (16cm) cake tin, smoothing the top.
  13. 13
    Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
  14. 14
    Once baked, tip the cake onto a piece of baking paper and allow it to cool for about 40 minutes.
  15. 15
    Once cooled, turn the cake over and slice off the top to create a flat surface. Then, slice the cake horizontally in half.
    16. Fill the Cake:
  16. 16
    Spread the apricot jam evenly over the bottom half of the cake.
  17. 17
    Place the top half of the cake back on and refrigerate the assembled cake for at least a few hours (overnight is ideal).
    18. Prepare the Glaze:
  18. 18
    In a saucepan, bring the water and caster sugar to a boil and simmer for about 5 minutes to create a syrup.
  19. 19
    The temperature should reach about 107°C (225°F).
  20. 20
    Pour half of the hot syrup over the dark chocolate and stir until smooth.
  21. 21
    Allow the remaining syrup to cool to around 28-30°C (82-86°F) and then combine it with the chocolate mixture.
    22. Glaze the Cake:
  22. 22
    Pour the glaze over the cold cake, ensuring the top and sides are fully covered.
  23. 23
    Refrigerate the glazed cake for about 30 minutes to set.
    24. Serve:
  24. 24
    Once the glaze is set, slice the cake into your desired portion sizes.
  25. 25
    Optionally, warm any leftover glaze slightly and pipe an "S" on top of each slice as a decorative touch.
  26. 26
    Enjoy your homemade Sacher torte!
Read it online: https://pastrybyioan.com/recipe/sacher-torte-recipe/